RELEVANCE OF THE USE OF ENRICHED MILK-VEGETABLE ADDITIVES IN THE TECHNOLOGY OF MEAT CURED PRODUCTS AND PROSPECTS OF IMPORT SUBSTITUTION

Abstract

A complete and balanced diet is an important factor in preserving the health of the population and maintaining an adequate level of vital activity of the organism. In modern conditions, the population's nutrition is characterized by a decrease in the consumption of biologically valuable products and an increase in the share of technologically processed food ingredients, which necessitates the development of new functionally oriented food products.
One of the urgent problems of modern nutrition is the deficiency of mineral elements, in particular calcium, which plays an important role in the formation of bone tissue and the regulation of numerous physiological processes. A promising direction for increasing the nutritional and biological value of products is the use of functional ingredients of natural origin. In this context, the use of dairy-vegetable additives that combine sources of bioavailable calcium and biologically active compounds of plant raw materials attracts special attention.
The purpose of the work is to scientifically substantiate the use of a dairy-vegetable enrichment additive in the technology of health-improving meat products. To achieve the set goal, an analysis of scientific sources on the problem of calcium deficiency in the population's diet was carried out, the functional properties of yacon leaves as a source of inulin and biologically active compounds were considered, and the feasibility of using chopped meat products as a matrix for enrichment with functional components was substantiated.
It was established that the enriching dairy-vegetable additive, obtained on the basis of ultrafiltrate of whey from fermented milk cheese and extract of yacon leaves, contains bioavailable calcium compounds in the form of citrate, as well as inulin and other biologically active substances of plant origin. It was proven that its use in the technology of chopped meat products allows to increase their nutritional and biological value, while maintaining the proper organoleptic characteristics of the products.
The use of the enriching dairy-vegetable additive in the technology of chopped meat products is a promising direction for the creation of functional food products. The use of such ingredients contributes to the correction of the mineral composition of products, increasing their consumer value, and creating the prerequisites for the development of innovative technologies and import substitution in the food industry.