Study of nutrient composition of the domestic berrest raw materials with the perspective of application in technology of functional meat products

Functional foods have a positive effect on the human organism: they increase resistance to diseases, improve physiological processes, and have a preventive effect. In the production of functional meat products, vegetable raw materials, which are a supplier of a number of biologically active food components, are often used as a source of essential nutrients. The consumption of functional meat products helps to fill the shortage of basic nutrients in the daily diet of the population and prevent the occurrence of nutritional diseases. The aim of the research was to study the nutrient composition of berry raw materials processing products - concentrated red currant juices - for further use as functional components in the creation of functional meat products. Experimental studies of the mass fraction of moisture, protein, fat and macroelements in the raw materials were carried out according to generally accepted methods according to State standard, the content of microelements in the raw materials was determined by the atomic adsorption method on an ICAP 5030 photometer; the content of vitamins - by the method of capillary electrophoresis on the device «Capel-105 M»; the content of organic acids - by high performance liquid chromatography. A comparative analysis of the chemical composition of the concentrated juices of red currant, obtained in different ways, showed that the concentrated juices have a high nutritional value and the content of nutrients significantly exceeds the berries used to make them. Concentrated juices are rich in vitamins, macro- and microelements, carbohydrates and organic acids. Concentrated juices of red currant on the iron content can satisfy up to 50% of the daily needs of the human organism, phosphorus - up to 23%, and almost completely cover the need for vitamin C. Thus, the concentrated juices of red currant can be considered as a source of essential nutrients (in particular ascorbic acid, phosphorus, iron) to enrich meat products and give them functional properties.