This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value-in maral meat 79.57%. The morphology and microstructure of meat have some Original Research Article

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The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

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In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 -15%, variant 2 -10% and variant 3 -5%. The comparative quality and Okuskhanova et al.; ARRB, 13(3): 1-9, 2017; Article no.ARRB.33337 2 organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements -3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball. Original Research Article