DEVELOPMENT OF FUNCTIONAL PRODUCT FROM YAK MEAT

HYDCAZ

Abstract

Yak meat is of great interest in terms of its chemical composition. This meat contains a significant amount of myoglobin and hemoglobin (iron-containing proteins), which is its main advantage compared to other types of meat.

Given the lack of minerals in food, thyroid diseases and iron deficiency anemia have spread in the Kyrgyz Republic. This is due to a lack of iron and iodine in the body.

In this connection, we set the task to develop a new functional product, the main raw material for which was yak meat rich in heme iron. To increase the iodine content, we used dried kelp as an additive.

Experimentally, the chemical and mineral compositions of the main raw material of yak meat and the iodine-containing additive of kelp were studied. It was revealed that yak meat contains 4.95 mg / 100 g of iron, while iodine contained only 3.82 μg / 100 g, while in kelp the amount of iodine was 516 μg / 100 g. The mineral composition of the finished product with laminaria before and after heat treatment and a control sample for a comparative analysis of component losses during heat treatment of the product.