Introduction

Meeting human needs for high-quality food is a major socio-economic challenge today.

The increasing demand of the population, in this regard, sets the task of more complete and integrated use of various types of meat raw materials that are the source of full-fledged animal protein.

At the same time, it seems necessary to produce products that meet food safety requirements with high quality characteristics, contain all the components necessary for human life and be absolutely safe for humans.

The use of the main and auxiliary raw materials entering the meat canning industry should be carried out when controlling the content of various toxic substances (heavy metals, arsenic, pesticides, antibiotics, dioxins, pathogenic microorganisms of pathogenicity group I and II), which can have a carcinogenic, mutagenic, teratogenic effect on the human body, as well as lead to food toxicoses and toxic infections.

Canned meat is the most stable among ready-to-eat meat products in terms of maintaining quality indicators. This is due, firstly, to the high temperature during sterilization, which destroys the rotten microflora and inactivates the main enzyme systems; secondly, the presence of a sealed package that prevents air and oxygen from entering the microflora, which reduces the likelihood of rotten spoilage and lipid oxidation processes. If sanitary requirements are met during production, sterilization regimes, the presence of can material with sufficient chemical resistance and mechanical strength, canned food can be stored for a long time and transported under the most unfavorable conditions.

Rabbit meat has long been considered a high-value dietary product.

Rabbit meat is a source of full-fledged protein, minerals, vitamins. In terms of the content of nitrogenous substances, rabbit meat is second only to hare and turkey meat, and in terms of fat content ‒ fatty beef, fatty pork, as well as fatty duck and goose meat. According to dietary indicators, rabbit meat is close to chicken, and in terms of percentage of protein and fat, it exceeds it. In meat of full-age animals water content makes 60-67%, protein ‒ 20-21 and fat ‒ 3-18. No significant difference in the chemical composition of rabbit meat of different rocks was found. The chemical composition of meat depends more on the age of the animal and the level of feeding. The nutritional (biological) value of rabbit meat is judged by its content of full and incomplete proteins and their amino acid composition.

The vitamin and mineral composition of rabbit meat cannot be compared with other types of meat raw materials. So, rabbit meat contains vitamins V6, V12, PP significantly more than in beef, lamb, pork. There is a lot of iron, phosphorus and cobalt in it, there is enough manganese, fluorine and potassium. At the same time, rabbit meat is poor in sodium salts, which makes it indispensable in dietary nutrition.

Narrow-leaved loch fruits contain sugars, fructose, glucose, proteins, potassium salts, phosphorus, tannin, colorants, organic acids, which determines its valuable therapeutic and preventive properties.

Fruits of local species are used in the treatment of diseases of the gastrointestinal tract, as they have an astringent, anti-inflammatory, enveloping effect. They are used as an expectorant (with bronchitis), diuretic (with ascites, edema), anti-helminth and vitamin agent. Infusion of fruits shows a hypotensive, as well as a mild analgesic effect. It should also be noted that the fiber of fruits contributes to the elimination of toxic substances, excess cholesterol, heavy metals from the body. It also stimulates bile release processes.

The development of safe canned products from raw materials with high quality indicators is an urgent task of processing food production.

The aim of research is to develop functional canned meat with high quality indicators that meet food safety requirements.

Research materials and methods

Rabbit meat, jide fruits, rabbit meat preserves and jide were used as subjects of the study: meat of a rabbit was parted in Almaty region, in the settlement of Kargaly (бывш. Factory), under the leadership of the director of Tugangbai Estay Kulyntayevich in farm and in meat plant «Kargaly Foods», samples of canned food from Rabbit Po-Almatinski rabbit flesh on the basis of fruits to a dzhida (the sucker of Elaeagnus L.), «A rabbit in tomato sauce with flour to a dzhida» and «A rabbit dietary with taste to a dzhida». As a control sample, canned food «Rabbit in Own Juice» produced by St. Petersburg, LLC MKK Baltiysky was taken.

Quality assessment of experimental products has its own characteristics

There are a significant number of different research methods that have their pros and cons. However, given the goals and objectives of the planned study, we focused on the so-called medium methodological approach, which involves a combination of elements of quantitative and qualitative methods of analysis.

Studies of food safety indicators of meat raw materials were carried out in the Laboratory of Hygiene, Inspection and Quality Control of Products (Spain, Lugo, at the University of Santiago de Compostela) according to:

Table 1

Results of the study of toxic elements and microbiological indicators of rabbit meat

Analysis of tabular data shows that meat raw materials meet the requirements of the Technical Regulations of the Customs Union «On the Safety of Meat and Meat Products» (TR TS 034/2013) and GOST 27747-88. Rabbit meat. Specifications.

The safety study of prototypes of rabbit meat preserves with addition of jide fruits is given in Table 2.

Table 2

Safety indicators of rabbit meat canned food with gide addition

As can be seen from Table 2, the prototypes meet the requirements of food and sanitary safety for the content of toxic elements.

Thus, on the basis of the above studies, it was shown that the examined samples of raw materials and prototypes of rabbit meat preserves using gide fruits at the time of the studies met the hygienic safety requirements of GOST R 51301-99 in terms of the maximum permissible content of toxic elements and microbiological indicators.

Conclusion

1. It was found that the greatest effect of using the added additive «Jida» to improve the quality characteristics of canned food is achieved using it in an amount of 3.5% of the meat weight.
2. Developed delicatessen meat products from rabbit meat with the addition of jid fruits meet the requirements of food safety: there are no pathogenic microorganisms, toxic elements;
3. Newly developed rabbit meat preserves are characterized by fairly high nutritional advantages.