Cooked sausage enriched with essential nutrients for the gastrointestinal diet

Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for g...

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Autores principales:	Vladimir V. Sadovoy, Tatiana V. Shchedrina, Irina A. Trubina, Anna V. Morgunova, Evgenia P. Franko
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	diet essential components raw meat optimization formulation chemical composition amino acid composition biological value Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/76271f5294ad4f458eba4f5365994d03
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spelling	oai:doaj.org-article:76271f5294ad4f458eba4f5365994d032021-11-19T04:02:56ZCooked sausage enriched with essential nutrients for the gastrointestinal diet2308-40572310-959910.21603/2308-4057-2021-2-345-353https://doaj.org/article/76271f5294ad4f458eba4f5365994d032021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1942/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients. Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice. Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety. Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.Vladimir V. SadovoyTatiana V. ShchedrinaIrina A. TrubinaAnna V. MorgunovaEvgenia P. FrankoKemerovo State Universityarticledietessential componentsraw meatoptimizationformulationchemical compositionamino acid compositionbiological valueFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 345-353 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	diet essential components raw meat optimization formulation chemical composition amino acid composition biological value Food processing and manufacture TP368-456
spellingShingle	diet essential components raw meat optimization formulation chemical composition amino acid composition biological value Food processing and manufacture TP368-456 Vladimir V. Sadovoy Tatiana V. Shchedrina Irina A. Trubina Anna V. Morgunova Evgenia P. Franko Cooked sausage enriched with essential nutrients for the gastrointestinal diet
description	Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients. Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice. Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety. Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.
format	article
author	Vladimir V. Sadovoy Tatiana V. Shchedrina Irina A. Trubina Anna V. Morgunova Evgenia P. Franko
author_facet	Vladimir V. Sadovoy Tatiana V. Shchedrina Irina A. Trubina Anna V. Morgunova Evgenia P. Franko
author_sort	Vladimir V. Sadovoy
title	Cooked sausage enriched with essential nutrients for the gastrointestinal diet
title_short	Cooked sausage enriched with essential nutrients for the gastrointestinal diet
title_full	Cooked sausage enriched with essential nutrients for the gastrointestinal diet
title_fullStr	Cooked sausage enriched with essential nutrients for the gastrointestinal diet
title_full_unstemmed	Cooked sausage enriched with essential nutrients for the gastrointestinal diet
title_sort	cooked sausage enriched with essential nutrients for the gastrointestinal diet
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/76271f5294ad4f458eba4f5365994d03
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Cooked sausage enriched with essential nutrients for the gastrointestinal diet

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