Production Engineering of the Low Fat Meat Products

DOI

10.2991/agrosmart-18.2018.25How to use a DOI?

Keywords

meat products, vegetable oil, animal fat, fatty acid profile, cooked sausage products

Abstract

One of the most significant factors in the prevention of cardiovascular diseases is the nutritional factor. According to the report of the World Health Organization, an unhealthy lifestyle, unhealthy diet, bad habits make up 80% in the formation of heart diseases. Cooked sausages, produced according to Russian national standards, still take leading place in the diet of Russian citizens, however, most of the sausages produced according to Russian national standards (GOST) contain up to 25% of fat in their composition, while raw smoked products contain up to 45% of fat! This paper presents a study of the market of cooked sausages, presented in the range of goods sold by the largest retail chains in the Russian Federation, in particular, the Voronezh region, and the production technology of cooked sausages and sausages with low fat content. One of the solutions is the design of formulations of combined products, which will include various types of vegetable oils along with animal fats. The performed analysis of the experimental data showed that the total mass fraction of omega 3/6/9 unsaturated fatty acids increased in the developed formulations by more than 100%. Our studies with the use computer simulation allow designing the recipes for cooked sausages with a given composition and properties, and the use of vegetable oils in recipes reduces the total fat content by 2-3 times, while the optimal ratio between proteins, fats and carbohydrates in food is 1:1:4.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - М М Danyliv
AU  - M.M. Danyliv
AU  - O.A. Vasilenko
AU  - O.N. Ozherelieva
AU  - N.M. Derkanosova
PY  - 2018/12
DA  - 2018/12
TI  - Production Engineering of the Low Fat Meat Products
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 129
EP  - 135
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.25
DO  - 10.2991/agrosmart-18.2018.25
ID  - Danyliv2018/12
ER  -