Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin

The problem of providing the population with a full-fledged balanced diet is currently quite acute worldwide. Therefore, one of the main tasks is to expand the range of fortified and functional food products, including those with prebiotic effects. The article presents the results of developing fortified boiled sausages, liver pates, and chopped semi-finished products, which have high consumer properties, nutritional and biological value, organoleptic characteristics, and a balanced nutritional composition. The minimum amino acid score value for the proposed boiled sausages is 95.6%, and, for liver pate – 99.6%, for chopped semi-finished products – 88.1%. The biological value of the protein of the developed products reaches 92.8%, 87.7%, and 99.7%, respectively. This is achieved through specially selected components of animal and vegetable origin. Meat and meat-plant products were developed based on an analysis of the nutritional status of North Caucasus Federal University students. The optimal formulation was determined, and the nutrient balance of the finished products was ensured using computer modelling. Using dry milk molasses with lactulose "LactuVet-1" in the formulations of fortified meat products made it possible to increase their organoleptic characteristics and enrich them with calcium (about 150 mg per 100 g of finished product) and other minerals. The developed meat products contain lactulose, g/100 g of product: boiled sausages – 0.46, chopped semi-finished products – 0.61, liver pate – 0.76. This helped to ensure the prebiotic effect of the finished product. The proposed meat products are a source of vitamin A and calcium, contain most B vitamins, macroelements potassium and magnesium, and microelements iron and zinc. The complex of tasks to reduce the deficit of the main types of nutrients, revealed during the study, can be solved by including the developed meat products in the diet of the target group of consumers.


INTRODUCTION
An unbalanced diet is one of the global problems of modern urbanised society.This leads to alimentarydependent diseases.[1], [2], [3].Introducing a variety of high-quality food into the diet and using products with a balanced composition of nutrients are two main ways to solve this problem [4].The first way can be implemented in conditions of daily consumption of various high-quality food products of animal and vegetable origin without financial difficulties.The second way can be successfully implemented if there is a publicly available range of food products balanced in amino acids, lipids, vitamins, and minerals.Food products like these can be enriched with bioactive and functional ingredients to neutralise negative factors that affect human health through their diet [5].The balance of nutrients in food products must necessarily be related to the

Laboratory Methods
Students' nutritional status was assessed using the computer program "Monitoring of Physical Development and Nutritional Status" [13].Formulation modelling, computer analysis of the nutrient composition, calculation of the amount of saturated (EFAs), monounsaturated (MNFA), and polyunsaturated (PUFA) fatty acids, indicators of amino acid balance, biological value of protein, nutritional and energy value of finished products were carried out using the Etalon software package [14], [15] following the methodology of multilevel modelling of food systems [16].
The mass fraction of moisture in meat products was determined by drying in a drying cabinet at a temperature of 103 ±2 °С according to GOST 9793-2016 [17].The mass fraction of the protein was determined by the Kjeldahl method [18], the mass fraction of fat by the Soxlet method [19], [20], the mass fraction of ash by the method of salting in a muffle furnace [21].The composition and mass fraction of carbohydrates were determined using high-performance liquid chromatography according to GOST 34134-2017

Description of the Experiment
Sample preparation: During physico-chemical tests, point samples weighing 200 g were taken from sausage products, cutting off from the product in the transverse direction at a distance of at least 5 cm from the edge.Of the two-point samples from different production units, a combined sample weighing 400 g was made.
From several point samples, two combined samples with a mass of 400 g were made.For liver pates, two combined samples weighing 600 g were made.To prepare samples from chopped semi-finished products, four culinary products weighing 75 g were ground twice in a meat grinder and mixed to obtain a homogeneous mass.The prepared samples were placed in dry glass jars and tightly closed with lids.Before each sample was taken, the contents of the jar were thoroughly mixed.The samples were stored at a temperature of 4 ±2 °C until the end of the tests.

Number of samples analyzed:
In the computer modelling process, 610 formulations of the studied meat products were calculated and analysed.Five recipes of each type of meat product (boiled sausages, liver pate, and chopped semi-finished products) with the best values of nutrient balance indicators were obtained from modelling.Based on the development and testing results, one recipe for each type of meat product was selected, the properties of which are presented in this article.Eighteen samples were analysed during physicochemical tests.

Number of repeated analyses:
All measurements of the indicators on the devices were carried out at least three times.
Number of experiment replications: Each experiment was repeated at least three times to determine one value of each indicator.
Design of the experiment: In the first stage, based on an assessment of the nutritional status, a lack of basic nutrients in the diet of North Caucasus Federal University students was revealed.Nutritional status was assessed by completing questionnaires on anthropometric data, physical activity, and diet.265 students participated in the study.Balanced formulations of boiled sausages, liver paste, and chopped semi-finished products with high nutritional and biological value were developed using computer modelling to solve the problem of reducing nutrient deficiency in the diet of the target group of consumers.Experimental developments and physicochemical tests of meat product samples were carried out at the last stage of the research stage.

Statistical Analysis
During the research, a set of standard methods for determining the physicochemical properties of finished products was used.The reliability of the results is confirmed by repeated repetitions and reproducibility of experimental data, their statistical processing, and approbation of the technology of new meat products in laboratory conditions of the Faculty of Food Technology and Engineering named after Academician A.G. Khramtsov of the North Caucasus Federal University.Statistical analysis was performed in Microsoft Excel 2019 using XLSTAT statistical software.The authenticity of the obtained experimental data for all indicators was determined using the Student's test with a confidence probability of ≤0.05 for the number of parallel determinations of at least three.

RESULTS AND DISCUSSION
The need to develop fortified food products and their inclusion in the diet of the category of consumers under study has been confirmed by our research, the results of which have shown that the vast majority of young people have a nutritional deficiency of vitamins, as well as a deficiency of the main types of mineral substances, including calcium, potassium, magnesium, iron, zinc, selenium and iodine.A deficiency of B vitamins in the diet was found in 45% of young people, while vitamin A deficiency was found in 61% of young men and 77% of young women.Most consumers studied have a nutritional deficiency of vitamins C, E, and D.More than 64% of young people have insufficient calcium in their diet, and iodine deficiency was detected in more than 82% of the study participants (Figure 1).Most male and female respondents consume an excess of saturated fatty acids (SFAs) per day -54% and 68%, respectively.At the same time, 61% of the studied men and 74% of female respondents are deficient in polyunsaturated fatty acids (PUFA).
To overcome the identified deficiency of nutrients, formulations of many meat and meat-vegetable products have been developed and proposed within the research framework.The composition of the developed cooked sausage includes veneered beef of the first grade, pork veneered semi-fat, pork skin emulsion, nitrite salt, and ground and allspice pepper.The recipe also includes chicken fillet, chicken eggs, and mushroom powder from champignons as an additional source of protein [31] and to give the product a nutrient balance of amino acid composition, increase the stability of consumer properties, nutritional, biological value, and organoleptic characteristics.
Dry milk molasses with lactulose "LactuVet-1" is proposed as a source of prebiotics, sweetening agents, and micro-and macroelements in the formulation [11].Kelp was used to enrich cooked sausage with iodine in an easily digestible form [32].
Dry milk molasses with lactulose "LactuVet-1" is a product of deep processing of whey, has a low cost, and contains at least 14.3% lactulose, 25.2% lactose, 15.0% mineral substances, including 3.4% calcium, 1.4% phosphorus, 1.2% potassium, 0.5% magnesium [33].It is obtained by manufacturing high-quality crystalline milk sugar (lactose).Dry milk molasses with lactulose "LactuVet-1" is a dry powder of light yellow or cream color, with a neutral odor characteristic of the raw material from which it is made.
The introduction of dry milk molasses with lactulose "LactuVet-1" and kelp in the recipe of cooked sausage enriches the product with mineral substances, including calcium, magnesium, phosphorus, potassium [33], and iodine [34], [35] due to their mutual combination and specially selected quantitative ratio.
The results of studies of boiled sausage are shown in Table 1.Developed cooked sausages contain not less than 0.42 grams of lactulose in their composition (in 100 grams) [36], which corresponds to 20% of the minimum recommended daily intake of this prebiotic [12].It is known [37] that lactulose retains its structure and bifidogenic activity during thermal processing in the production of food products [38].
The high degree of balance of boiled sausage in terms of amino acid composition is confirmed by a sufficiently high value of the generalized desirability criterion (0.73 units) [14], this corresponds to a rating of "good" on the Harrington desirability scale [39], [40].The minimum amino acid score value is 95.6%, and the biological value of the proposed product reaches 92.8% (Table 2).Table 3 shows data on micro-, macronutrients, and vitamins in the developed product.The presented results of studies of the nutrient composition of the developed boiled sausage indicate that the product meets the needs of the target consumer group and fills the identified deficiency of the main types of vitamins and mineral substances.
The main raw materials of the developed pate recipe are beef liver, carrots, bacon, chicken skin, rapeseed and soya oil, onion, mushroom powder from mushrooms, dry milk molasses with lactulose (LaktuVet-1) [11], [33], semolina, and bone broth.Computer modelling and optimisation of the ratio of these components in the developed pate allowed the product to have consistently high consumer properties, balanced nutrient composition, and prebiotic action.
The useful properties of mushroom powder from dried champignon are determined primarily by its nutritional value.Mushrooms have a special chemical composition [41]; they are characterised by the content of a large number of vitamins, macro-, and microelements, and contain a significant amount of organic salts and sugars [42], [43].The useful properties of mushroom powder also manifest themselves in its saturation of vegetable protein [44].It is digested by the body better than whole mushrooms and contains B vitamins, ascorbic acid, calcium, magnesium, and other vitamins and micro-and macronutrients [45].
Soya oil contains 70% PUFAs Rapeseed oil, which contains high polyunsaturated and monounsaturated fatty acids (MUFAs), is also used in the pate recipe [49].MUFAs have a positive effect on reducing bad cholesterol and normalising heart function [50].In addition, rapeseed oil contains a significant amount of a powerful antioxidantvitamin E (18.9 mg per 100 g of product) [48].
Finely ground chicken skin has a low production cost and is well suited for improving the visco-plastic properties of liver pate.The fat-soluble vitamins in chicken skin are vitamins A and D. The water-soluble ones are vitamins B1, B2, B3 (PP), B5, B6, B9, and B12.Its mineral composition is represented by macronutrients: potassium, magnesium, sodium, and phosphorus; and trace elements: iron, zinc, and selenium [51].
Fortified liver pate contains at least 35.5% of the recommended daily intake of the prebiotic lactulose.Its energy value is 286 kcal, of which 15.1% is protein.This indicates that this product can be classified as a source of protein [52].
Physicochemical quality parameters of the developed liver pate are presented in Table 4.The developed pate has a high degree of balance in amino acid composition, which is confirmed by the value of the generalised desirability criterion (0.67 units), corresponding to a score of (good) on Harrington`s desirability scale [39], [40].At the same time, the value of the minimum amino acid score is 99.6%, and the biological value of the proposed product reaches 87.7% (Table 5).Analysis of the data in Table 5 shows that by TR CU 022/2011 [52], the developed liver pate has a high content of vitamins А, В2, and В12.It is a source of iron, calcium, phosphorus, and vitamins Е, В3, and В5, therefore fulfilling the stated purpose of covering their deficiency in young people.
The recipes of the developed functional meat and vegetable semi-finished products with prebiotic action contain duck meat and mechanically deboned chicken meat in an optimally selected ratio, beef protein, carrots, white cabbage, sweet pepper, dry milk molasses with lactulose, semolina, egg powder, soybean oil, wheat bran, breadcrumbs, and spices.
The energy value of the developed semi-finished products is 177.8 kcal, of which 22.8% is provided by protein.It allows them to be classified as food products with a high protein content.The product contains the prebiotic lactulose (at least 28.5% of the recommended daily intake, Table 6).
Table 7 shows the pate's micro-, macronutrients, and vitamin content.Including dry milk molasses with lactulose "LactuVet-1" in the formulation of the developed meat products made it possible to obtain products with a more pronounced aroma, juiciness, and uniform colour shade (Figure 2).a) b) c) Figure 2 The profile of organoleptic parameters of the developed meat products with the inclusion of dry milk molasses with lactulose "LactuVet-1" in the formulation (the prototype) and without it (control sample): а) boiled sausage; b) liver pate; с) chopped semi-finished products.
The appearance of the developed meat and vegetable semi-finished products, boiled sausages, and liver paste is shown in Figure 3.The use in formulations of fortified meat products of milk molasses with lactulose "LactuVet-1" allowed for the increase of organoleptic characteristics and provided a pronounced health-preventive effect of finished products at a reduced cost.This effect is due to the presence of molasses of lactuloseprebiotic No. 1 in the world [11] and dry milk sugarlactose [54], as well as a complex of minerals.Dry milk molasses with lactulose as a functional ingredient has a low cost [10].In addition, in the course of our research, it was noted that dry milk molasses with lactulose provides a reduction in thermal losses and an increase in the yield of finished products.

CONCLUSION
The results of the presented studies developed fortified cooked sausages, liver pate, and chopped meat and vegetable semi-finished products demonstrate the following advantages.Combination of meat, vegetable raw materials, and functional ingredients, including dry milk molasses with lactulose "LactuVet-1", allowed to provide finished meat products with high-grade protein, vitamins, micro-, macroelements to achieve prebiotic action, high organoleptic characteristics and reduce the cost price, which is also important for young people.In the developed meat products, 100 g contains 20-35.5% of the minimum recommended daily intake of the lactulose prebiotic.The products are balanced in essential amino acids.They have consistently high nutritional and biological value while being enriched in a natural form of calcium and other minerals that are easily available for assimilation by the body.The values of the general criterion for the desirability of the amino acid composition of protein for the proposed meat products range from 0.67 to 0.96 units.They are rated "good" and "excellent" on the Harrington Desirability Scale.The biological value of protein is 87.7% for liver pate, 92.8% for boiled sausages, and 99.7% for chopped semi-finished products.Cooked sausage products developed by TR CU 022/2011 are a source of vitamin A, calcium, phosphorus, and selenium and contain about 45 mcg of iodine per 100 g product.Liver pate has a high content of vitamins A, B2, and B12, the amount of which in 100 g of product is approximately 3.47 mg, 0.78 mg, and 19.94 mcg, respectively.Pate is a source of iron, calcium, phosphorus, and vitamins E, B3 and B5.Chopped meat and vegetable semi-finished products contain most B vitamins, vitamin C, fat-soluble vitamins D and E, macroelements potassium and magnesium, and microelements iron and zinc.Semi-finished products are a source of calcium, phosphorus, and vitamin A, which in 100 g of product is approximately 153.82 mg, 144.34 mg, and 0.14 mg, respectively.
Introducing the developed meat products into the diet of the target youth group of consumers aims to reduce the imbalance of the main nutrients identified during the study and analysis of their nutritional status.It is recommended that clinical studies be conducted with confirmation by an additional array of experimental data.

Figure 1
Figure 1 The lack of vitamins and minerals in the diet of the studied group of young people.

[ 46 ].
It is also a source of vitamin E (17.1 mg per 100 g of product) [47].Introducing soya oil into a new type of pate formulation increases the mass fraction of vegetable fat and useful unsaturated fatty acids [48].

Following
TR CU 022/2011 [52], the developed chopped meat and vegetable semi-finished products are a source of micro-and macroelements and vitamins, namely calcium and phosphorus in their recommended ratio and vitamin A. They also contain most B vitamins, vitamin C, fat-soluble vitamins D and E, macronutrients potassium and magnesium, and trace elements iron and zinc.

Figure 3
Figure 3The appearance of the developed fortified meat products.

Table 1
Physico-chemical parameters of the developed boiled sausage.

Table 2
Indicators of amino acid, fatty acid balance, and biological value of the protein of the developed boiled sausage.

Table 3
Content of micro-, macronutrients and vitamins in boiled sausage.RDАrecommended daily requirement for over 18 of age by МR 2.3.1.0253-21«Norms of physiological requirements in energy and food substances for different population groups of the Russian Federation»; ** values RDА for men/women.

Table 4
Physico-chemical quality indicators of the developed pate.

Table 5
Indicators of amino acid, fatty acid balance and biological value of the protein of the developed pate.The values of the indicators were calculated using the Etalon computer program.

Table 6
Physicochemical quality indicators of chopped semi-finished products.

Table 9
The content of micro-, macroelements, and vitamins of meat and vegetable semi-finished products.RDАrecommended daily requirement by over 18 of age by МR 2.3.1.0253-21(Norms of physiological requirements in energy and food substances for different population groups of the Russian Federation); ** values RDА for men/women.