The Use of the Насср System in the Production of Meat Products With Chlorella Microalgae

Abstract

In the 21st century, the lack of protein and important nutrients in the diet has become a pressing issue for humanity, prompting scientists around the world to look for alternatives and develop new food products. At the same time, the government is actively pursuing a policy that protects consumers from low-quality and unsafe food. One of these tools is the introduction of the HACCP food safety management system at food companies, which is a preventive method of preventing the negative impact of hazardous factors on the human body and the spread of food-related diseases. In this aspect, attention is focused on the hazards that can affect meat pates using the microalgae Chlorella during the cooking process. Chlorella contains macro- and micro-nutrients that are essential for the proper functioning of the body. Chlorella microalgae was used in the form of a powder (food additive) and a Chlorella wellness drink Ukrainian-made. All stages of the process were analysed, and potential hazards, causes or sources of pollution were considered at each stage. In the process of identifying risks, a risk analysis diagram and a decision tree diagram were used. The flowchart of the technological process of making meat pates with Chlorella was built. The parameters of control critical points (storage temperature of raw materials, finished products, temperature regimes of cooking) were determined, and critical limits were set for control critical points, the exceeding of which will lead to the emergence of biological hazards. For those process steps where it is impossible or impractical to measure parameters, we have defined precondition operating programs to manage hazards. The connection between preventive methods that affect safety and obtaining a food product with specified quality characteristics, which is the basis of the state policy of Ukraine in the field of healthy nutrition, where preserving and promoting public health is a priority, was established.

Перспективні Напрямки Використання Мікроводорості Chlorella В Технології Продуктів Здорового Харчування

“…Є відомості щодо виготовлення оригінального продукту -зеленого меду, в основі якого крем-мед з квіткового різнотрав'я та суспензія мікроводорості Chlorella [41]. Мікроводорость використали в технології приготування майонезів та соусів [42] хлібів м'ясних [43], паштетів [44,45], напівфабрикатів м'ясних [46,47]. Ми продовжуємо досліджувати попит, інформувати споживачів та працювати над розробкою нових видів продуктів з використанням мікроводоростей.…”