RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN
Data on the biological and nutritional value of quail meat have been studied. The use of quail meat and product development have been substantiated on the materials and technical basis of KubSAU named after I.T. Trubilin. As a result of the research, biotechnological requirements for the composition...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2022-11-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/603 |
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| author | A. M. Patieva S. V. Patieva A. V. Zykova T. P. Patieva |
| author_facet | A. M. Patieva S. V. Patieva A. V. Zykova T. P. Patieva |
| author_sort | A. M. Patieva |
| collection | DOAJ |
| description | Data on the biological and nutritional value of quail meat have been studied. The use of quail meat and product development have been substantiated on the materials and technical basis of KubSAU named after I.T. Trubilin. As a result of the research, biotechnological requirements for the composition and quality of the developed products intended for preschool children have been analyzed, the qualitative characteristics of the main raw material, i.e. quail meat and additional raw materials have been selected and assessed. By the method of calculating the quantitative and qualitative characteristics of the selected ingredients, a combination of formulation components with a hypoallergenic effect has been determined. The modeling of prescription compositions of products containing dietary raw materials of low allergenic activity has been carried out, a technology for the production of products developed, including the heat treatment of whole quail carcasses, which has made it possible to reduce the loss of meat juice to 35.8% against 55.17% during heat treatment of deboned meat. Experimental batches of food products for the nutrition of pre-preschool children have been developed, followed by an assessment of the nutritional and biological value. The daily satisfaction of toddler children in the main nutrients has been studied. The developed boiled sausage product and meat souffle meet the requirements for protein content of 13.37 and 14.6; fat 16.56 and 4.4; salts 0.72 and 0.4, respectively. |
| format | Article |
| id | doaj-art-3cd38b087c144843b845d8090736bb29 |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2022-11-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-3cd38b087c144843b845d8090736bb292025-08-20T03:20:22ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292022-11-01183657310.47370/2072-0920-2022-18-3-65-73553RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDRENA. M. Patieva0S. V. Patieva1A. V. Zykova2T. P. Patieva3FSBEI HE “Kuban State Agrarian University”FSBEI HE “Kuban State Agrarian University”FSBEI HE “Kuban State Agrarian University”FSBEI HE “Kuban State Agrarian University”Data on the biological and nutritional value of quail meat have been studied. The use of quail meat and product development have been substantiated on the materials and technical basis of KubSAU named after I.T. Trubilin. As a result of the research, biotechnological requirements for the composition and quality of the developed products intended for preschool children have been analyzed, the qualitative characteristics of the main raw material, i.e. quail meat and additional raw materials have been selected and assessed. By the method of calculating the quantitative and qualitative characteristics of the selected ingredients, a combination of formulation components with a hypoallergenic effect has been determined. The modeling of prescription compositions of products containing dietary raw materials of low allergenic activity has been carried out, a technology for the production of products developed, including the heat treatment of whole quail carcasses, which has made it possible to reduce the loss of meat juice to 35.8% against 55.17% during heat treatment of deboned meat. Experimental batches of food products for the nutrition of pre-preschool children have been developed, followed by an assessment of the nutritional and biological value. The daily satisfaction of toddler children in the main nutrients has been studied. The developed boiled sausage product and meat souffle meet the requirements for protein content of 13.37 and 14.6; fat 16.56 and 4.4; salts 0.72 and 0.4, respectively.https://newtechology.mkgtu.ru/jour/article/view/603quail meatheat treatmenthypoallergenic ingredientstechnologymain nutrientsdaily satisfactionreduced allergenic activity |
| spellingShingle | A. M. Patieva S. V. Patieva A. V. Zykova T. P. Patieva RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN Новые технологии quail meat heat treatment hypoallergenic ingredients technology main nutrients daily satisfaction reduced allergenic activity |
| title | RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
| title_full | RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
| title_fullStr | RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
| title_full_unstemmed | RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
| title_short | RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
| title_sort | rationale for the use of quail meat in the production of hypoallergenic products for children |
| topic | quail meat heat treatment hypoallergenic ingredients technology main nutrients daily satisfaction reduced allergenic activity |
| url | https://newtechology.mkgtu.ru/jour/article/view/603 |
| work_keys_str_mv | AT ampatieva rationalefortheuseofquailmeatintheproductionofhypoallergenicproductsforchildren AT svpatieva rationalefortheuseofquailmeatintheproductionofhypoallergenicproductsforchildren AT avzykova rationalefortheuseofquailmeatintheproductionofhypoallergenicproductsforchildren AT tppatieva rationalefortheuseofquailmeatintheproductionofhypoallergenicproductsforchildren |