RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN
https://doi.org/10.47370/2072-0920-2022-18-3-65-73
Abstract
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.
About the Authors
A. M. Patieva
FSBEI HE “Kuban State Agrarian University”
Russian Federation
Russian Federation
Alexandra M. Patieva, Doctor of Agricultural Sciences, a professor of the Department of Technology of Storage and Processing of Livestock Products
350044, Krasnodar, Kalinin str., 13
tel.: 8(988)2444252
S. V. Patieva
FSBEI HE “Kuban State Agrarian University”
Russian Federation
Russian Federation
Svetlana V. Patieva, Candidate of Technical Sciences, an associate professor of the Department of Technology of Storage and Processing of Livestock Products
350044, Krasnodar, Kalinin str., 13
tel.: 8(988)2471001
A. V. Zykova
FSBEI HE “Kuban State Agrarian University”
Russian Federation
Russian Federation
Alena V. Zykova, a Master student
350044, Krasnodar, Kalinin str., 13
tel.: 8(965)4599160
T. P. Patieva
FSBEI HE “Kuban State Agrarian University”
Russian Federation
Russian Federation
Tatyana P. Patieva, a postgraduate student
350044, Krasnodar, Kalinin str., 13
References
1. Milverton J. Wiley online library. The effectiveness of enzyme replacement therapy for juvenile-onset Pompe disease: A systematic review [Electronic resource]. URL: https://onlinelibrary.wiley.com/doi/10.1002/jimd.12027
2. Tadano R., Nagasaka N., Goto N. [et al.] Genetic characterization and conservation priorities of chicken lines. Poult. sci. 2013; 92(11): 2860–865.
3. Method for obtaining a functional meat soufflé: patent 2 716 109 the Russ. Federation IPC A 23L 13/50A 23L 13/40 / Patieva A.M. [et al.]; applicant and patent holder Kuban State Agrarian University; No. 2019129539/19; bid.18.09.2019; publ. 05.03.2020, Bull. No. 7. 7 p.
4. Method for the production of cooked functional sausage: patent 2 716 224 the Russ. Federation MPKA 23L 13/50A 23L 13/40 A 23L13/60 / Patieva A.M. [et al.]; applicant and patent holder Kuban State Agrarian University; No. 2019129544,/19; dec. 09/18/2019; publ. 03/06/2020, Bull. No. 7. 8 p.
5. Patieva A.M., Patieva S.V., Zykova A.V. Prospects for the use of amaranth seeds in food technology for children // Year of Science and Technology – 2021: collection of abstracts based on the materials of the All-Russian Scientific and Practical Conference. Krasnodar: KubSAU, 2021. P. 310. (In Russ.)
6. Patieva A.M., Patieva S.V., Zykova A.V. Medical and biological substantiation of the use of turkey meat for feeding children from 1 to 3 years old // The contribution of young scientists to the innovative development of the agro-industrial complex of Russia: a collection of articles of the All-Russian Scientific and Practical Conference of Young Scientists. Krasnodar, 2020. P. 196–199. (In Russ.)
7. Patieva S.V., Timoshenko N.V., Patieva A.M. Technology of meat products for functional and special purposes: a textbook. Krasnodar: KubSAU. 2015. (In Russ.)
8. Khatko Z.N., Shirokova A.S. Prospects for the production of culinary products from turkey (a review) // New technologies. 2022. V. 18, No. 1. P. 93–105. (In Russ.)
9. Chernukh I.M. Modern scientific directions in the development of specialized food products // Meat industry. 2019. No. 2. P. 31–34. (In Russ.)
10. Shatnyuk L.N. Food ingredients in the creation of healthy food // Food Ingredients. Raw materials and additives. 2005. No. 2. P. 18–22. (In Russ.)
Review
For citations:
Patieva A.M., Patieva S.V., Zykova A.V., Patieva T.P. RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN. New Technologies. 2022;18(3):65-73. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-3-65-73
Views:
384
Email this article 
