## 3 Results and Discussion  
### Influence of Carrots on the Chemical Composition of Canned Food  
The results of the study of the chemical composition of canned meat under the standard recipe (control) and with the replacement of goat meat with carrots at 10% (T10), 20% (T20), and 30% (T30) are presented in Table 2. The experimental samples significantly differed from the control (_p_ < 0.05) in moisture, carbohydrates, ash, carotenoids, and fiber content.  
The highest mass fraction of fat was found in the control samples and gradually decreased as the proportion of carrots in the product increased. This confirms the findings of [PERSON] et al. who showed a decrease in fat when substituting vegetable ingredients--carrots (_Daucus Carota_ L.)--for turkey meat in sausages in amounts of 10 to 30% [38], as well as [PERSON] et al., who added spinach to chicken burgers [39]. [PERSON] et al. attributed this effect to the low fat content of vegetable ingredients [38].  
The protein content of the experimental samples slightly decreased (_p_ >0.05), which in turn agrees with the experimental data of other studies [40; 41]. The carbohydrate content significantly increased in the experimental samples with the addition of carrots (_p_ < 0.05). Thus, in sample T30, the carbohydrate content was the highest and amounted to 14.36%. The proportion of carbohydrates in samples T20 and T10 increased to 13.77 and 13.03% compared with the control (11.78%). The increase in the proportion of carbohydrates was expected, as carrot composition contain up to 9% of carbohydrates [42]. The salt content in all samples was 1.63%. By lowering the fat content in the experimental samples, the energy value of canned meat slightly decreased. The salt content was the same in all samples (1.63%).  
In terms of the mass fraction of fiber and content of \(\beta\)-carotene, the experimental samples significantly exceeded the control samples (_p_ < 0.05), with maximum values obtained when 30% of goat meat was replaced with carrots(Figures 2 and 3). It is known that \(\beta\)-carotene has diverse functions, such as protecting against cancer, increasing immune response, possessing antioxidant properties, and other health benefits including anti-ulcer and anti-aging activities [43; 44]. Carrots contain dietary fiber, which activates the intestines. Fibers activate the cleansing process of the body and help recover intestinal functions. Due to this, the metabolism is normalized, and the skin, hair, and nails become healthier [45; 46].  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Indicators**} & \multicolumn{4}{c}{**Canned Goat Meat Samples**} \\ \cline{2-5}  & **Control** & **T10** & **T20** & **T30** \\ \hline Protein, \% & 17.82 \(\pm\) 0.26 & 17.82 \(\pm\) 0.26 & 17.11 \(\pm\) 0.29 & 17.08 \(\pm\) 0.19 \\ \hline Fat, \% & 6.70 \(\pm\) 0.09 b  & 6.15 \(\pm\) 0.17 b  & 6.02 \(\pm\) 0.14 b  & 5.76 \(\pm\) 0.13 a  \\ \hline Carbohydrates, \% & 11.78 \(\pm\) 0.09 a  & 13.03 \(\pm\) 0.02 b  & 13.77 \(\pm\) 0.02 b  & 14.36 \(\pm\) 0.13 b  \\ \hline Moisture, \% & 64.7 \(\pm\) 1.61 b  & 63.0 \(\pm\) 1.57 a  & 63.1 \(\pm\) 1.59 a  & 62.8 \(\pm\) 1.60 a  \\ \hline Ash, \% & 1.81 \(\pm\) 0.03 a  & 2.38 \(\pm\) 0.02 b  & 2.06 \(\pm\) 0.03 b  & 2.06 \(\pm\) 0.01 b  \\ \hline Energy value, & 178.7 & 178.7 & 177.7 & 177.6 \\ kCal/100 g & & & & \\ \hline \hline \end{tabular}
\end{table}
Table 2: Chemical composition of earned goat meat containing different amounts of carrot.  
Figure 2: Fiber content in canned goat meat samples (the values for bars sharing different letters (a–c) are significantly different (_p_ < 0.05)).