Moskalyuk O. Improving the technology of meat products for therapeutic and prophylactic purposes

The dissertation is devoted to the development of medicinal and prophylactic meat products using mushroom raw materials and the phytocomplex of germinated grains of cereals “CHOICE”. It was scientifically substantiated and experimentally confirmed the expediency of using mushrooms (wild plants, industrial cultivation, cultivated biomass of ordinary oyster mushroom Pleurotus ostreatus) and phyto-complex of cereal crops “CHOICE” in the technologies of meat products of medical and prophylactic purposes. The study of quality and safety, chemical composition and protective properties of mushroom raw materials has conducted. The methods of its complex processing have been developed and the technological parameters of processing before use in the production of meat products have been improved. The functional and technological properties of mushroom raw materials and phyto-complex “CHOICE”, their compatibility with meat raw material and influence on processes of structure formation in model farshell systems have investigated. Formulations of pate were developed with the replacement of raw meat for oyster mushrooms in the amount of 15 % - “Hrybnyi” pate, of cultivated oyster mushroom biomass Pleurotus ostreatus – 3 % “Osoblyvyi” pate and pate with phyto-complex “CHOICE” – 15 %, their nutritional and biological value, their fatty acid composition have investigated. According to the results of the study of the content of macro-and microelements in the pate, an increase in the mass fraction of the mineral residue is quite natural. On the “Mushroom” pate the copper content was 0.24 mg / 100 g, and on pate with phyto-complex “CHOICE” the content of magnesium – 5,5 mg / 100 g, which will be an additional source of daily body needs in these microelements. The biological value of the protein of the pate with the phyto-complex “CHOICE” is 8,8 % higher than that of the “Osoblyvyi” pate and – 5,4 % of the pate “Hrybnyi”. The low value of the ratio of the associated redundancy in the amino acid composition of proteins of the pate from the phyto-complex “CHOICE” is 4.8, which characterizes the product with the best balance of essential amino acids. According to the chemical composition and biological value of the developed pates correspond to the current position of physiology nutrition. It was established, according to the degree of digestibility in vitro medium (on test organisms Tetrachymena pyriformis), that the “Mushroom” pate is 3.5 %, and pate with phyto-complex “CHOICE” have a higher relative biological value compared to control sample. The results of the research carried out at the D.F.Chebotarev State Institute of Gerontology NAMS of Ukraine showed that the developed mushroom raw pates can be used for correction of metabolic disorders, lipid metabolism and food prevention of vitamin B12 deficiency. During the time of the survey it was found that the use of the pate will contribute to the additional intake of vitamin B12 and an increase in its content in the blood by 8 – 22 % and the improvement of lipid metabolism. It was proved the importance of scientific development, which is the creation of meat products for therapeutic and prophylactic purposes.