DEVELOPMENT OF THE RECIPE OF THE SAUSAGE WITH PROTEIN ISOLATE FROM VETCH SEEDS AND SELENIUM-PROTEIN DIETARY SUPPLEMENT TAKING INTO ACCOUNT THE SAFETY INDICATOR
DOI:
https://doi.org/10.15421/jchemtech.v31i1.273483Keywords:
design, sausage, vetch seeds, protein isolate, pH-shifting treatment, Selenium-protein dietary supplement, plant protein, toxicity, optimization, recipeAbstract
Relevance. Today the consumption of sausage products is ineffective from the point of view of nutrition and it can be dangerous to the human body. In this case, the studies in vivo aimed at identifying possible toxicological manifestations after consumption of such sausage products become relevant. An additional factor in leveling food threats to the human body is the targeted combination of recipe ingredients. Aim. The aim of the present work are the development of a sausage composition with pronounced bioprotective properties using mathematical modeling, detection of possible acute toxicity manifestations from the sausage consumption according to the optimized recipe with vetch seed protein isolate and Selenium-protein dietary supplement and determination of the toxicity class of designed product. Research methods. While carrying out the work, the methods of experiment planning, mathematical modeling, research on biological objects (in vivo), and the Litchfield-Wilcoxon probit analysis method were used. Results. The article examines the method of designing the sausage composition with protein isolate from vetch seeds and Selenium-protein dietary supplement, based on which the main recipe ingredients of the product were selected. An analysis of the consumer value of the designed sausage owing to which the content of macronutrients in the designed recipe was determined (43.06 g per 100 g) is given in the present article. The influence of sausage with vetch seed protein isolate and dietary Selenium-protein supplement on the body of white line rats was investigated. The general fluidity of the clinical picture in the case of acute toxicity in laboratory animals after the introduction of sausage with such additive was studied. The parameters of acute toxicity of the product are calculated. These are indicators of lethal and effective doses and its safety degree. Thus, according to the results of in vivo studies, the LD50 indicator for designed sausage was 22.75 g/kg (with calculated values of LD16=8.21 g/kg, LD84=437.61 g/kg, and LD99=1864.28 g /kg), which corresponds to the fifth class of additives’ toxicity and proves their practical non-toxicity. Conclusions. The safety of sausage consumption with vetch seed protein isolate and Selenium-protein dietary supplement for the body of mammals indicates the possibility of its use in the diets of people who need to correlate their own macronutrient and Selenium statuses, since the designed recipe of the sausage has high nutritional and biological values.
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