Modern trend – health products with microalgae

Abstract

The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

L. Peshuk, D. Prykhodko DEVELOPMENT OF THE NEWEST HEALTHY FOOD PRODUCTS USING GREEN ALGAE

“…Microalgae are added to salads, first courses, bakery and pasta products, sauces, ice cream, candies, chips and snacks, smoothies and lemonades are prepared on their basis. Thus, with the help of superfoods Chlorella vulgaris and Spirulina platensis, it is possible to improve the technology of almost any product, enrich its nutritional and biological value, by fortifying the mineral and vitamin composition [9][10][11].…”

Section 26. Development of the Technology of Functional Meat Products With a Health-Improving Effect Using Plant Raw Materials and Algae That Are Not Traditional for Ukraine

“…When studying the lipid composition of different types of microalgae, chlorella and spirulina were found to be the largest producers of polyunsaturated fatty acids, such as omega-3 and omega-6 18 . As you know, linoleic fatty acid (ω-6) enters the body with refined products, the use of which is daily for the majority of the world's population.…”

“…As Ukrainians adopt "fashion" from the West, quinoa, which comes in black, white and red, is increasingly used in cooking 19 . Research on the determination of the fatty acid composition of raw materials unconventional for Ukrainechia and quinoawas carried out at the 18 Peshuk L., Simonova I., Shtyk I. Modern trendhealth products with microalgae.…”

Use of Innovative Technologies and Components in the Manufacture of Emulsion Products

“…Переваги використання Chlorella vulgaris як харчової добавки в тому, що вона не вибаглива до умов навколишнього середовища і здатна досить інтенсивно розмножуватися, тому дуже широко поширена і зустрічається практично повсюдно [2].…”