Use of Arfazetin infusion in production of functional meat products

The aim of the study was to develop a recipe and production technology for a functional meat product (cooked sausage) with the addition of an infusion of Arfazetin, which is a hypoglycemic agent, used in the treatment of type 2 diabetes of mild and moderate severity. Organoleptic evaluation of finished products with replacement of milk raw materials by 15% and 25% Arfazetin showed that juiciness decreases with an increase in the percentage of infusion from 7.82 in the control to 6.98–7.55 in the experimental samples. The study of hypoglycemic properties was performed on rats with three-day individual feeding using a glucose tolerance test. As the results of experiments showed, experimental rats were fed with boiled sausage containing 15% of Arfazetin. The blood glucose level gradually increased with a maximum value after 60 minutes to 7.8 mmol / l, which was 0.43 mmol / l lower than in the group of animals that were intragastrically injected with Arfazetin, and 0.53 mmol / l lower than in animals that were fed with cooked sausage containing 25% of replacement. The sample with 15% Arfazetin was the most effective, since it had more pronounced hypoglycemic properties with sufficient water retention capacity. It is established that this technology is quite promising in the field of production of functional meat products for use in medical nutrition in patients with type 2 diabetes.