Study of the physico-chemical properties of goat meat in order to justify the production of children's food products

Abstract

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental samples of goat meat (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22-4125.83mg/kg; sodium - 852.27-1518 mg/kg, magnesium - 125.33-295.8 mg/kg; calcium - 79.27-160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53-0.62 mg/100g, pyridoxine (B6) 0.52-0.64 mg/100g tocopherol 0.27-0.33 mg/100g. The indicators of the mass fraction of goat meat proteins were 2.1 ± 0.3- 2.4 ± 0.4 %. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75-4.06 %), salt-soluble (1.75-2.44 %), alkali-soluble (11.15-15.10 %) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

Keywords

• goat meat
• nutritional value
• baby food
• fractional composition of proteins
• moisture binding ability
• mineral composition