CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE
Authors
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A.Zh. Aitbayeva
M. Auezov South Kazakhstan research university, Shymkent, Kazakhstan
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R.S. Alibekov
M. Auezov South Kazakhstan research university, Shymkent, Kazakhstan
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Z.T. Nurseitova
M. Auezov South Kazakhstan research university, Shymkent, Kazakhstan
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B.M. Satayev
M. Auezov South Kazakhstan research university, Shymkent, Kazakhstan
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А.А. Ablash
M. Auezov South Kazakhstan research university, Shymkent, Kazakhstan
DOI:
https://doi.org/10.55956/RGFY6825Keywords:
canned food, corn, corn germ, beef, beef tongue, meatballs, canned meat and vegetable productsAbstract
The fortification of canned products by using of the essential supplements allows for the improving of functional properties and nutritional value. The purpose of the study is the rational use of secondary raw materials from corn processing to create canned meat-plant product with high nutritional and energy value. Recipes for natural canned based on corn raw materials were developed. The studied samples of canned products had a balanced macro- and microelement composition. The optimal sample was a sample of canned meat-plant product in the form of meatballs, which contains the highest amount of macroelements: Mg (1.51 mg/kg), Ca (2.30 mg/kg), P (8.09 mg/kg) and K (12.72 mg/kg). Organoleptic analysis showed that all types of canned meet-plant product meet the requirements of regulatory documents. Also, due to the introduction of corn germ and other ingredients into the composition of canned meat-plant product, the nutritional value indicators have improved.
