Biological and technological aspects of the use of ostrich meat in the production of food for children

In the work, data on the biological value and technological properties of ostrich meat were analyzed and studied. Substantiation of the use of ostrich meat in food technology for children and the development of a recipe for meat cream was carried out in the laboratories of the Department of Technology of Storage and Processing of Livestock products, Research Institute of Biotechnology and Certification of Food products and in the classroom of the UNPC «Agrobiotechnical Processing» KubGAU named after I.T. Trubilin. As a result of the work done, an analysis of biotechnological requirements for the composition and quality of meat cream intended for feeding children from 1 to 3 years old was carried out. Taking into account the scientifically-based approach to the organization of nutrition of pre-school children, the selection and evaluation of the qualitative characteristics of the main raw materials - ostrich meat and additional raw materials. The method of calculating the quantitative and qualitative characteristics of the selected ingredients determined the combination of the components of the formulation. When modeling the recipe composition, a study was conducted to study the chemical composition of ostrich meat, during which it was found that the data obtained on the protein content of 21.2-22.7 %, fat 1.1-2.1 % and moisture 75-76 % correspond to the literature. Studies were conducted to identify the functional and technological properties of ostrich meat, which established high rates of BCC 53-55 %, BCC 68-70 %, giving grounds for the use of ostrich meat in the technology of emulsified and pasty products. Experimental batches of meat cream based on ostrich meat have been developed for feeding children with subsequent assessment of nutritional and biological value. The daily satisfaction of children from 1 to 3 years of age in basic nutrients was studied. The developed meat cream met the requirements of the NTD of canned meat for children's nutrition in terms of protein content of 14.8 %, fat content of 9.6 % and the mass fraction of chlorides of 0,4 %.