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USING EMULSIONS BASED ON ANIMAL BLOOD FOR ENRICHMENT MEAT PRODUCTS WITH ORGANIC IRON

Anna Khramchenko, Olga Kosenko, Larisa Shubina, Tatyana Yakovleva, Anastasia Strizhenko

Iron lacking into the human body causes a violation of vital functions and leads to various diseases. Presence into animal blood significant quantities an organic iron determines the prospects its use in preventive food for people with iron deficiency anemia diseases. Serious restriction of using blood into production various meat products is a characteristic red color associated with presence in hemoglobin the protein the iron-containing component - heme. Authors proposes using an emulsions based on food blood into meat products, which provides a wide range of products with a pronounced functional orientation and excellent organoleptic and physicochemical characteristics. Experiments were carried out in the research laboratories of the department of technology of production and processing of agricultural products, as well as in the accredited educational and scientific testing laboratory of the Stavropol State Agrarian University. Research objects were pig blood stabilized by sodium pyrophosphate, cattle blood, and sausages. Quality of finished products was assessed by physicochemical, organoleptic and microbiological indicators according to generally accepted methods. Proportion of blood into emulsion ranged from 10 to 45%. Careful homogenization ensured stability and durability of the resulting emulsion. Emulsifying ability of the developed emulsion is 100% by temperature of 0-4 °C and stable for 48 hours. This technological solution will make it possible to enrich finished product with heme iron, which is important for consumers with a low level of hemoglobin in the blood and creates conditions for production the meat products with antianemic effect. Keywords: antianemic products, functional nutrition, amino acid composition, protein digestibility.

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