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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Analysis and substantiation of cooked sausage formulations for pregnant and nursing women nutrition
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Analysis and substantiation of cooked sausage formulations for pregnant and nursing women nutrition

机译：孕妇和哺乳妇女营养的熟香肠配方的分析和证实

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The aim of this research was to design and substantiate specialized cooked sausage formulations for pregnant and nursing women nutrition with the additives similar to phosphates and enriched with vitamins and long-chain polyunsaturated fatty acids (LCPUFA). Calcium salts, samples of sausage meat with added calcium salts, phosphates, vitamins and LCPUFAs, and corresponding finished products were used as the subjects of research. The total phosphorus and calcium content, the finished product yield and moisture binding capacity were measured by conventional methods; fatty acid composition, amino acid composition and vitamin content were analyzed by gas chromatography, ion exchange chromatography and liquid chromatography, respectively. Textural and rheological properties were determined using rotary viscosimeter "Rheotest" and universal testing machine Instron 1140. The addition of calcium salts into the model sausage meat samples allowed to obtain the ratio Ca:P 1:1.5 in the finished product. It is most advisable to use calcium lactate with the effective concentration range 0.7-1.7 g/100g of sausage meat. The addition of vitamins with consideration for losses during the technological process allowed to enrich the product in vitamins at the level regulated by scientifically based requirements. The w6/w3 fatty acids ratio 5:1 adequate to meet the nutritional needs of pregnant and nursing women was obtained.
机译：这项研究的目的是设计和证实专门为孕妇和哺乳妇女提供营养的熟香肠配方，其添加剂类似于磷酸盐，并富含维生素和长链多不饱和脂肪酸（LCPUFA）。钙盐，添加了钙盐的香肠肉样品，磷酸盐，维生素和LCPUFAs以及相应的成品被用作研究对象。用常规方法测定总磷和钙含量，成品收率和水分结合能力。通过气相色谱，离子交换色谱和液相色谱分别分析脂肪酸组成，氨基酸组成和维生素含量。使用旋转粘度计“ Rheotest”和通用测试机Instron 1140确定结构和流变性能。在模型香肠肉样品中添加钙盐，使最终产品中的Ca：P为1：1.5。最好使用有效浓度范围为0.7-1.7 g / 100g香肠肉的乳酸钙。考虑到工艺过程中的损失，添加维生素可以使产品富含维生素，达到科学要求的水平。获得了足以满足孕妇和哺乳妇女营养需要的w6 / w3脂肪酸比例5：1。

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