Перспективы использования клетчатки в производстве мясных продуктов

Balanced diet is an essential factor in maintaining the normal life of a healthy body. The importance of nutrition in preventive and reducing major risk factors of disease is provided by the specialized functionality. The range of functional foods is limited. Moreover, the majority accounts for products is enriched preparations of pharmacological action and imported supplements. Thus, the task of creating a new functional products with the aim of improving the structure of power is becoming extremely urgent. In particular, those products are supposed to be based on meat. In the article the possibility of using different types of fiber in the manufacture of chopped semi-finished products was grounded. Functional and technological properties of the selected components were investigated. It was found that in the formulation is chopped to include semi rational fiber from millet and barley bran in an amount of up to 3% and the degree of hydration of 1: 6 and 1: 4.5 respectively.