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MEAT PRODUCTS FOR BABY NUTRITION ENRICHED WITH NATURAL MINERAL AND VITAMIN SUPPLEMENTS
Karchava M.S., Berulava I.O., Kintsurashvili N.J., Ergemlidze T.D.
Akaki Tsereteli State University, 58 Tamar Mepe St., 4600, Kutaisi, Georgia
S3 Karchava Manana - [email protected]
The article discusses the possibility of correction of preschool and school age nutrition status with the usage of local (Georgian) vegetable and mineral resources. The techniques of kids sausages and semi-processed minced meat productswith the usage of natural mineral and vitamin supplements of high bioavailability. As the mineral supplements the Lyophilic Concentrate of Georgian mineral water "Lugella" (CaCl2 10% Concentrate) are used for on the base of wheat bran, and as the vitamin supplement - the lyophilic concentrate of sweetbrier fruit extract, taken from the high mountainous regions, on the basis of starch. Chemical composition of food supplements has been established. Theoretical reasoning of the new technology of vitamin C is given. It is noted that the first time in the fruit of the sweetbrier and the filling of biologically active substances and its complement is to increase the value of vitamin C. It is shown that the vitamin supplement obtained by the proposed technology is characterized by 2,4 times higher containing of vitamin C, compared to the dry flour of the fruit. The influence of sodium nitride reduction in microbiological safety of children's sausages is also studied.
Keywords: Baby nutrition products, nutritional status correction, mineral food additive, vitamin food supplements, enriched meat products.
МЯСНЫЕ ПРОДУКТЫ ДЛЯ ДЕТЕЙ ОБОГАЩЕННЫЕ НАТУРАЛЬНЫМИ ВИТАМИННЫМИ И МИНЕРАЛЬНЫМИ ДОБАВКАМИ
Карчава М.С., Берулава И.О., Кинтсурашвили Н.Дж., Ергемлидзе Т.Д.
Государственный университет им. Акакия Церетели Грузия, 4600 г. Кутаиси, ул. Тамар Мепе, 58
Н Карчава Манана Севериановна - [email protected]
Рассмотрен вопрос коррекции пищевого статуса детей школьного и дошкольного возраста, использованием натуральных пищевых добавок на основе местных растительных и минеральных ресурсов. Предложены технологии мясных продуктов («Сосиски детские», рубленные мясные полуфабрикаты для детей) витаминными и минеральными добавками высокой биодоступности активных веществ. В качестве витаминной добавки предложен лиофильный концентрат экстракта шиповника на крахмальной основе, взятого из экологически чистого высокогорного региона Грузии. В качестве минеральной добавки предложен лиофильный концентрат минеральной воды Грузии «Лугела», которая является 9-10%-й природным концентратом хлорида кальция. В статье представлен химический состав полученных пищевых добавок. Показано, что витаминная добавка предложенной технологии характеризуется в 2,4-раза более высокой биодоступности витамина С по сравнению с сухим порошком плодов шиповника. Изучено также влияние содержания нитрата натрия на микробиологическую безопасность обогащённых мясных продуктов.
Ключевые слова: Продукты детского питания, корекция пищевого статуса, натуральная минеральная добавка, натуральная витаминная добавка, обогащенные мясные продукты.
The basis of balanced, healthy, full-fledged nourishment for children is a balance sheet with all irreplaceable macro and micronutrients needed for the organism.
Healthy nutrition is of special significance for both preschool and school age children because intensive synthesis of new plastic substances in the body's intensive growth and increase in the process is underway. Besides plastic substances, these processes require continuous supply of energy regulatory and other vital essential biologically active substances to the organism. he balanced nutritional composition ratio ensures not only the normal growth of child growth but also the risk of developing diseases such as anemia, rickets, excess weight, diabetes, osteopenia, osteoporosis, cardiovascular pathologies, neuropsychological disorders, and others.
Because of its chemical composition in modern ecological conditions, the absence of the "poor" raw material a child's body does not produce the necessary number of indispensable nutrientsThe real way to eliminate nutrient deficiency is the systematic involvement of functional food consumption
enriched with natural biologically active supplements in children's food ration.
The raw, yet untested and unused vegetable raw material of Georgia and the mineral water of Georgia is an irreplaceable raw material for making natural biologically active ingredients needed to enrich the ration. Vegetable raw materials are the source of vitamins, organic acids, pectin substances, food fibers, natural antioxidants and other mineral biologically active substances, and mineral waters for a unique source of macro-, micro and ultrasonic elements complex.
Numerous studies have shown that the nutritional deficiencies in children have polyvinic-mineral character [1, 2]. We have conducted research on real status of preschool age nutrition in some regions of Western Georgia [3]. We conducted an analysis of nutrient composition of the 10-day menu of 20 kindergartens. By using a theoretical calculation (using the chemical composition of food products), the number of proteins, including the number of animal proteins, the number of fats, including vegetable oils, molasses and
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molten carbohydrates (food fibers), soluble vitamins and fat in the water (C and B group) Soluble vitamin A, Minerals - Cal Cyanumin, iron, iodine, zinc and selenium. We have considered the loss of nutrients in the heat processing of products and the share of the child's daily nursing in the preschool facility (75%) on nutrients. Based on the obtained results, we have identified the level of real level of organism of the contingent contingent with food macro and micronutrients. As a result of the analysis, the following nutritional deficit in the Imereti region's children's food rate: The vitamin C deficiency constitutes 63.5% of vitamin D, vitamin A - 48.1%, Vitamin B9 - 76%, Ca -67%, 6%, Se - 85,5%, I - 88%, Zn - 86.2%.
In order to eradicate some of the above deficiencies in children's feeding, we have developed technologies for making natural herbal supplements with high content of Ca and C vitamin [4, 5].
The problem of Ca deficiency in Georgia can be solved using Georgian mineral water resources. In this regard, it is worth mentioning the unique Georgian "Lugela" mineral water for the world, which is a natural 9-10% concentration of CaCl2 [4].
Lugella CaCl2 does not have any problems in bioavailability access because CaCl2 is an ionized form (Ca2+, Cl-), but in general, its physical condition prevents its wide usage in food - it is fluid, with a weight of about 1 kg/m3. Lugela (CaCl2) for the convenience of the use of natural concentrates in the food technologies, Lugela lipophilic concentrates technologies have been developed on starch cloyter (Cal) and wheat bran basis (Ca2) [4].
Table 1
Chemical composition of lyophilic concentrate of Lugella (CaCl2)
As shown in the table, concentrates on the basis of starch cleister CaCl2 contains 63,97±1,15%, while the wheat flask is obtained in 10,15±0,22%, while Ca is 36, 9% and 5,8% respectively. The lower concentrations of CaCl2 in the second (C2) supplement are caused by wheat bran in comparison with starch fluid capacity, but this supplement is also rich in Cal, as well as biologically active substances of wheat bran.
In order to enrich the nutrition products of functional purpose with vitamin C, the flour of sweetbrier fruit is widely used. We believe that the use of flour and powders of vitamins and other biologically active substances is characterized by a number of disadvantages besides positive sides. The positive side is that the use of dry powders is very convenient in practical terms. The issue of biavailability access to the active ingredient of these plants is under question. It is known that the biologically active substances of plant origin are localized
in the cell cytoplasm of the plant cell and covered by the cell wall, which is a strictly organized complex of cellulose, hemicellulose and pectinine substances.
The probability of breaking the wall of the cell exists during the grinding of the dry plant. There is also a shortage of this in the technological process of product processing and food digestion, as the human organism does not contain the enzymes to ruin the polysaccharide complex of vegetative cell walls. This may be partially caused by bactericidal enzymes in the large intestine, but the probability of full extraction of vitamins is very low.
So, at this stage of work, our goal was to obtain such dry concentrates of vitamins in the high bioavailability for the body, which does not only almost fully (100%) relieve the biologically active substances (including vitamin C) in the digestive system, but also it will be convenient in terms of dosage and application in the technological process.
In order to achieve this goal, we extracted solvent ingredients in 5 fold amount of water from the ecologically pure mountainous regions of Georgia with 85±30C. With heating the extract for 3 times in 2 hours. Every half an hour we make the water cool and then heated again. These conditions of the extraction increase the level of vitamin C from 50% to 80% [5].
On the basis of the obtained extract, we prepared starch clausters and we made its lyophilic dry. Sublimation drying was carried out on the TG-50 with the following parameters: Freezing-400, condenser-600, vacuum 60-80 microns, 48 h, final temperature + 370C. As a result we got vitamin lyophilic concentrate on starch claister, which contains 850 mg % of vitamin C.
The analysis of bioavailability of vitamin C [5] in vitamin supplements showed that the bio - availability of vitamin C supplementation food weighs 2,4 times higher than the vitamin C bio-availability in the dry flour of the fruit, which confirms the effectiveness of the technological method used.
Table 2
Quality of bioavailability of vitamin supplements
№ Features Sweetbrier flour Additive C1
1 Content of Vitamin C in the initial sample, (mg) 130 130
2 Content of Vitamin C in the extracts, (mg) 48 115
3 Bioavailability degree, % 36,9 88,4
These food supplements can be used for correction of nutrient composition of a wide range of food products, both for the children and for the adults.
The most important is the enrichment of meat products with natural C vitamine and Ca, because the meat does not contain raw vitamin C and the content of Ca is consistent with only 1% of the daily nutrition in meat raw.
Based on the results obtained, technologies for children sausage and semi - processed minced meat products (chops and quenelle), with the usage of lyophilic concentrate of sweetbrier and the lyophilic concentrate of Lugella are designed for children. The fiber-polysaccharide supplement, which is produced by us, is also used in the above-mentioned products(mechanically activated bran: High molecular pectin:
№ Name of substances Substance content,%
In Ca1 In Ca2
1 Water 5,8±0,11 6,1±0,12
2 Calcium chloride 63,97±1,15 10,15±0,22
3 Calcium 36,9±1,3 5,8±0,16
4 Starch 30,23±0,65 5,45±0,12
5 Food fiber — 44,83±1,32
6 Proteins — 15,21±0,72
7 Fats --- 3,15±0,01
8 Ashes --- 5,11±0,02
low molecular pectin / 15: 3: 2), that provides toxicological safety of meat products and enriches food fibers.
The most important phase of processing functional food technologies is the formalization of the medico-biological requirements on the product of this direction, the table presents the medico-biological requirements for children's food products.
Table 3
Medicines and Biological Requirements Existing for Food Containment
nitrite (actually removal) on the duration of storage of children's sausage is studied. As shown in the table, the "Kids Soshi" in the artificial casing that does not contain preservatives and stored at + 3 ± 20C temperature after 48 hrs contains the limit of MAFAnM. So, the term of storage shall be determined by 2436 hours, including no more than 12 hours.
Table 4
Change of the quantity of MAFAnM number During storage of kids sausage
Name of the nutrients For preschoolers and school children,%
Proteins 15-20
Fats 15-20
Carbohydrates 60-65
Vitamins, mg / day 60
Calcium, mg / day 800
№ Duration of storage, hours Norms not more than MAFAnM quantity
Kids sausage (Sodium nitrite 3 mg / kg) Kids sausage (Sodium nitrite 100 mg / kg)
1 5 1x103 6,1x102 3,7x102
2 24 1x103 9,5x102 6,4x102
3 48 1x103 1,1x102 7,5x102
4 72 1x103 1,6x102 8,3x102
5 96 1x103 2,2x102 1,1x102
Except for medicinal-biological requirements and main nutrients for the substance, the main requirement for children's sausage is to limit the preservatives, hence the limiting of usage of sodium nitrite (Resolution № 301 / N 16 August 2001, Tbilisi - "Approval of sanitary rules and norms for quality and safety of food raw material and food products") and it is determined by 3 mg / kg instead of 100 mg / kg for adults. In the prescription of "Sausage for Kids", obtained by us, this demand is taken into account.
At the next stage of the work, the effect of reduction of sodium
REFERENCES
With the medical - biological analyze of obtained products the positive influence of used additions on the physiological indicators of laboratory rats. The project of Hazard Analysis and Critical Control Points (HACCP) plan has been developed to produce new products. This product has been completed in the production of meat processing enterprise "Gurmani" (Kutaisi), provisional technological instructions are approved and adopted to be implemented.
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2017. No.3 (Vol.83). p. 115-117
5. Kintsurashvili N., Ergemlidze T., Karchava M., Berulava I. Technology of produqtion of natural vitamin food supplement // Georgian Engineering News. 2017. No.3 (Vol.83). p. 111-114.
Received 29.01.2018
