AP22684076 "Development of technology for a functional meat product with an optimized fatty acid composition using local plant materials"

Meat products are in great demand among consumers due to their taste. But most often, consumption of large amounts of saturated fatty acids and cholesterol contained in meat products, such as sausages, processed foods, etc., leads to obesity and cardiovascular diseases. When developing healthy meat products, the lipids contained in meat are the biologically active component. It is necessary to develop a fat substitute that can reduce the fat content of meat products, while at the same time providing their taste. Due to the presence of functional ingredients, hydrophobic compounds and biologically active compounds in their composition, emulsion gels are the best choice compared to oleogels, emulsions and hydrogels. Vegetable oil with a high content of unsaturated fatty acids is subject to the oxidation process. The characteristics of emulsion gels make it possible to convert bioactive antioxidant substances into structural fat and increase the stability of unsaturated fats. In addition, a structural liquid oil converted into an emulsion gel can impart rheological properties similar to animal fats. Stabilization and structuring of liquid oils by preparing an emulsion gel is a promising treatment method. Thus, the emulsion gel allows the use of healthy fats in meat products. Pine nuts growing in the East Kazakhstan region are supposed to be used as local vegetable raw materials. Because the Siberian cedar forest occupies a large territory in the country. However, despite the large reserves of this vegetable raw material, the quality indicators of pine nuts growing in our country have not been studied and there are no production facilities for its processing, the nut is sold only in raw form. Pine nut seeds are rich in biologically active substances, and polyunsaturated fatty acids account for a large proportion of the fatty acid composition.

Development of technology for a functional meat product rich in biologically active substances, with an optimized fat and fatty acid composition due to the use of an emulsion gel obtained from local plant materials.

The following results are expected to be obtained during the project implementation: local plant raw materials and other materials will be selected to obtain the emulsion gel; various matrices of the emulsion gel will be developed, used as a substitute for beef and pork fat in the meat product; the need to use the emulsion gel with the addition of local plant raw materials in order to optimize the fatty acid composition of the meat product will be proven; the shelf life of the meat product will be studied; based on the obtained research data, a technology for sausages with optimized fat content will be developed. The research results will be published in at least two articles in peer-reviewed scientific journals indexed in the Scopus database with a percentile of at least 50 and one article in a publication recommended by the Committee on Quality Assurance of Quality in the Republic of Kazakhstan.