MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD
Abstract
Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into food recipes of large amounts of ingredients, which are sometimes not scientifically substantiated, lead to a necessity to find a new way for increasing the nutritional value of modern products and making them healthier. Functional foods are one of the ways to solve this problem, which have long been of great interest to Russian and international scientific society. The paper presents the information about the history of creation and trends in the development of the functional food industry in Russia and abroad, as well as the materials about the modern directions of designing meat-based functional foods, innovative methods for their production and problems arising in the process of their designing.
About the Authors
Andrey B. Lisitsyn
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
109316, Moscow, Talalikhina str., 26
Tel: +7–495–676–95–11
Irina M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin», V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
109316, Moscow, Talalikhina str., 26
Tel: +7–495–676–63–21
Olga I. Lunina
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
candidate of technical sciences, senior research scientist, Department of international scientific and technical cooperation, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
109316, Moscow, Talalikhina str., 26
Tel: +7–495–676–63–21
References
1. Лыгина, Н.И., Рудакова, О.В., Соболева, Ю.П. (2014).Экономические факторы развития рынка функциональных пищевых продуктов. Социально-экономические явления и процессы, 9(11), 115–121.
2. Ohama, H., Ikeda, H., Moriyama, H. (2006). Health foods and foods with health claims in Japan. Toxicology, 221(1), 95–111.
3. Mit neuen Angeboten am Markt. Börner-Eisenacher sezt auf Wellness- und Bio- Fleischprodukte (2006). Fleischwirtschaft, 86(11), 72–73.
4. Обзор российского рынка ингредиентов для здорового питания. [Электронный ресурс: http://www.foodmarket.spb.ru/current.php?article=1888. Дата обращения 01.03.2018]
5. Mathijs, E. (2015). Exploring future patterns of meat consumption. Meat Science, 109, 112–116.
6. Münch, S. (2006). Strategien zur Entwicklung neuer funktioneller Fleischezeugnisse. Meat Science, 74, 219–229.
7. Münch, S., Müller, W-D., Nitsch, P., Kröcker, L., Troeger, K. (2007). Funktionelle Fleischerzeugnisse. Forschungsreport, 1, 24–26.
8. Salminen, H., Herrmann, K., Weiss, J. (2010). Oil-in-water emulsions as a delivery system for ω‑3 fatty acids in pork sausages. Proceedings of the 56th International Congress of Meat Science and Technology Jeju, Korea, D019.
9. Bou, R., Cofrades, S., Jiménez-C olmenero F. (2013). Properties of w1/o/w2 emulsions as potential fat replacers in meat products. Proceedings of the 59th International Congress of Meat Science and Technology, Turkey, S11В‑7.
10. Trigueros, L., Peña, S., Ugidos, A.V., Sayas-Barberá, E., PérezÁlvarez, J.A., Sendra, E. (2013). Food Ingredients as Anti-Obesity Agents: A Review. Critical Reviews in Food Science and Nutrition, 53(9), 929–942.
11. Melanson, E.L., Astrup, A., Donahoo, W.T. (2009). The relationship between dietary fat and fatty acid intake and body weight, diabetes, and the metabolic syndrome. Annals of Nutrition and Metabolism, 55(103), 229–243.
12. Kong, B., Li, P., Zheng, D., Chen, Q. (2012). Nitrosylmyoglobin formation in raw pork batters without nitrite addition: role of Staphylococcus xylosus fermentation. Proceedings of the 58th International Congress of Meat Science and Technology, Canada, L‑1.
13. Костенко, Ю.Г., Минаев, М.Ю., Солодовникова, Г.И., Самойленко, В.А., Сафроненко, Л.В., Марченко, Н.М., Куделич, А.В. (2004). Использование денитрифицирующих микроорганизмов при производстве сырокопченых и сыровяленых мясных продуктов. Мясная индустрия, 9, 33–35.
14. Туниева, Е.К. (2016). Изучение возможности использования солей калия, кальция и магния взамен хлорида натрия для мясной продукции. Все о мясе, 2, 34–36.
15. Resconi, V.C., Keenan, D.F., Gough, S., Doran, L., Allen, P., Kerry, J.P., Hamil R.M. (2013). Starch and fibre in whole-muscle cooked ham: yield, microstructure and sensory discrimination. Proceedings of the 59th International Congress of Meat Science and Technology, Turkey, О37.
16. Nitsch P. (2006). Funktionelle Fleischerzeugnisse-Brüh-und Kochwürste Strategien zur Entwicklung neuer funktioneller Fleischezeugnisse. Kulmbach 173, 181–184.
17. Luc De Vuyst, Gwen Falony, Frédéric Leroy. (2008). Probiotics in fermented sausages. Meat Science, 80(1), 75–78.
18. Чичерин И.Ю., Погорельский И.П., Лундовских И.А., Дамов И.В., Шабалина М.Р., Подволоцкий А.С. (2016). Сравнительная экспериментальная оценка эффективности современных пробиотиков, пребиотиков, симбиотиков и метабиотиков при коррекции нарушений микробиоценоза кишечника у животных с антибиотико- ассоциированным дисбиозом. Экспериментальная и клиническая гастроэнтерология, 7(131), 106–120.
19. Arihara, K., Aoyagi, H., Ohata, M. (2013). Bifidobacterium growth-promoting peptide isolated from papain-digested meat proteins. Proceedings of the 59th International Congress of Meat Science and Technology, Turkey, О38.
20. Arihara, K. (2006). Strategies for designing novel functional meat products. Meat Science, 74(1), 219–229.
21. Chernukha, I.M., Fedulova, L.V., Kotenkova, E.A., Takeda, S., Sakata R.. (2018). Hypolipidemic and anti-inflammatory effects of aorta and heart tissues of cattle and pigs in the atherosclerosis rat model. Animal Science Journal, 1, 1–10.
22. Timón, M.L., Andrés, A.I., Galea, E.J., Parra, V., Petrón, M.J. (2011). Study of low molecular weight peptides (3<kDa) by RP-HPLC in Iberian chorizo, their antioxidative power and effect in oxidative stability of the products. Proceedings of the 57th International Congress of Meat Science and Technology, Ghent, Belgium, P177.
23. Lafarga, T., Hayes, M. (2014). Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients. Meat Science, 98(2), 227–239.
24. Meinert, M., Tøstesen, M., Bejerholm, C., Jensen, K., Støier S. (2013). Meat products containing hydrolysed by-products — a health perspective. Proceedings of the 59th International Congress of Meat Science and Technology, Turkey, S11В‑4.
25. Engsig, L.G., Bejerholm, C., Nersting L. (2013). New healthy meat products containing vegetables. Proceedings of the 59th International Congress of Meat Science and Technology, Turkey, О24.
For citation:
Lisitsyn A.B., Chernukha I.M., Lunina O.I. MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD. Theory and practice of meat processing. 2018;3(1):29-45. https://doi.org/10.21323/2414-438X-2018-3-1-29-45
Views: 538
Email this article 