New approaches of functional food production with using non-traditional regional resources and technologies
Authors:   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Anisimova E.Y. , Slozhenkina M.I. ,   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Zolotareva A.G. ,   Volgograd State Technical University
Published: May 2023

Purpose. Development of a scientifically based concept for the formation of an adaptive approach to the meat and dairy socially significant production based on deep processing of regional livestock raw materials, innovative ways to increase the shelf life of products, reduce the cost of technologies, increase consumer properties of products, incl. specialized and functional, are presented. Materials and Methods. The work is based on the convergence of experiments in vitro, in vivo, in silico. All studies were carried out on advanced equipment using modern methods of chromatography, mass spectrometry, voltammetry, physicochemical and biotechnological methods. Discussion. Minor components of animal raw materials can be effective in the treatment and prevention of lot diseases. Peptides with low molecular weight obtained from bovine lactoferrin have a more significant effect on gastric mucosa protection than native bovine lactoferrin in the same concentration. Using of angiogenin isolated from dairy raw materials, or serum concentrates enriched with angiogenin have a great social and practical importance. A complex of proteinoids obtained from collagen-containing raw materials, including animal skin processing waste, as a result of deep processing, can be widely used in the compounds of various food products: jellies, sausages, chopped meat semi-finished products, etc. Improving the safety of meat quality indicators when stored in a chilled state is possible using the case of its preliminary treatment of following antiseptic solutions: magnetized and electroactivated solution – catholyte; concentrate of mineral salts obtained after electrodialysis of whey. Meat treated with these solutions is more juicy compared with control. Its emulsifying ability is more high (on average 10%), which is important in sausage production. It make possible to exclude the using of third-party chemical reagents, and to increase the physical and chemical indices of meat quality and prevent its microbial contamination. In order to produce food products with the specified quality characteristics, it is proposed to use non-traditional vegetable raw materials with regional and price availability as part of the compositions. As a result of the performed research, enriched meat and dairy products of a new generation with established physiological effects were created. The developed formulations aimed to enrich food with natural bioactive complexes of macro- and micronutrients obtained from regional plant raw materials, secondary raw materials from food manufacturers, as well as to improve the organoleptics of the finished product, reduce its allergenicity, extend shelf life, reduce the cost of technologies, increasing the availability of socially significant products, including special-purpose products, for all segments of the population, consumer attractiveness due to functional properties (various types of yoghurts, cheese and cheese products, boiled and smoked sausages, jellies, chopped meat semi-finished products). Conclusion. As a result of the research, innovative technologies have been developed for the effective processing of livestock raw materials and the creation of new types of socially significant meat and dairy products through the use of non-traditional regional sources of biologically active components.