ABSTRACT
The effectiveness of iodine containing additives on the basis of whey protein and milk protein casein compared to iodized salt in the composition of meat minced semi-finished products for child nutrition was examined in the experiment on laboratory animals. Four variants of the semi-finished products were investigated: 1 - control; 2 - enriched with iodine containing milk protein casein; 3 - enriched with iodine containing whey proteins; 4 - enriched with iodized salt. The semi-finished products were enriched at the level of 15% of the daily norm of iodine requirement for children at the age of 7-12 years. Iodine content in 100 g of product was 20 µkg. Rats (initial body weight 140±20 g, n=80) were divided into five groups (control, intact and three experimental groups). Groups 1 and 5 included the animals fed with a standard vivarium diet throughout the experiment. The rats from groups 2-4 were fed with the iodine enriched diet: group 2 received diet containing semi-finished products No. 2; group 3 sample No. 3 and group 4 - sample No. 4. The first stage of the experiment was aimed at accumulation of iodine in tissues and organs of animals consumed the tested iodine containing additives in the composition of semi-finished products. The second stage of the experiment consisted in simulation of the mercazolilum-induced (50 mg/kg b.w.) hypothyroidism (iodine deficiency) and detection of preventive effects of iodine containing meat semi-finished products in a model of experimental hypothyroidism in rats. The data obtained upon the end of the experiment suggest that the highest effect for correction of iodine deficiency was achieved when using the culinary products enriched with iodine containing whey proteins (sample No. 3): the level of thyroxine (T4) was restored by 98.7% in the animals from group 3 compared to the indices of the intact group, Т3 by 100%, TSH - by 89.3%. This effect was confirmed by the hematological and biochemical blood indexes, as well as the dynamics of their weight change: the level of white blood cells was significantly lower by 28%, granulocytes by 44%, monocytes by 42% compared to control rats; the weight gain of the animals of the 3 group was 20.3%, closer to that of intact animals - 26.4%, while in the control group it was 2.6 %.
Subject(s)
Cooking , Food Additives/pharmacology , Hypothyroidism/blood , Hypothyroidism/diet therapy , Iodine/pharmacology , Meat Products , Animals , Hypothyroidism/chemically induced , Male , Methimazole/adverse effects , Methimazole/pharmacology , Rats , Rats, WistarABSTRACT
In the present review the brief features of main groups of domestic and foreign canned food are given. The special attention is paid to them ingredients and food value, which are decisive determinants at choice one or another kind of canned food for children.
Subject(s)
Child Nutritional Physiological Phenomena , Food Preservation , Meat , Nutritive Value , Chemical Phenomena , Chemistry, Physical , Humans , Infant , Infant, Newborn , RussiaABSTRACT
The authors discuss the effects of the electrophysical (IR- and SHF-heating) and conventional methods for frying low-calorie semi-finished minced meat (chops with methyl cellulose addition) intended for treatment and prophylactic nutrition of schoolchildren on the biological value of proteins: the amino acid score, the protein qualitative index, the coefficient of the amino acid score difference, and the coefficient of the efficacy of lysine and protein availability. It has been established that the electrophysical methods of heating, especially the frying of the products by means of IR-radiation favour an improvement of a number of the parameters as compared to the conventional way of frying.
Subject(s)
Dietary Proteins/analysis , Hot Temperature , Infant Food/analysis , Meat Products/analysis , Animals , Body Weight , Energy Intake , Humans , Infant , Lysine/analysis , Meat , RatsABSTRACT
Formulas have been developed for special canned pig meat "Pig meat puree" and "Cheburashka" and horse meat "Konek-gorbunok", and a combination of pig and horse meat "Vinni Pukh", without extractives. The above canned meat produced a high therapeutic effect when it was included into the diet of infants suffering from food allergy because of sensitization to cow milk and beef proteins. The canned meat permits correcting the ration by protein component and providing 25-30% of daily protein requirement of an infant.
Subject(s)
Food Hypersensitivity/diet therapy , Food Preservation , Infant Nutritional Physiological Phenomena , Meat Products , Meat , Humans , InfantSubject(s)
Food Preservation/standards , Infant Food/standards , Meat Products/standards , Meat/standards , Minerals/pharmacokinetics , Animals , Biological Products , Bone and Bones , Food Additives/pharmacokinetics , Food Additives/toxicity , Food Preservation/toxicity , Humans , Infant , Infant Food/toxicity , Male , Meat Products/toxicity , Minerals/toxicity , Nutritive Value , RatsSubject(s)
Food Additives/toxicity , Meat Products/toxicity , Meat/toxicity , Animals , Bone and Bones , Cattle , Chickens , Food Additives/adverse effects , Humans , Meat Products/adverse effects , Nutritive Value , Rabbits , RatsABSTRACT
In line with the current concept for a balanced nutrition and physiological-biochemical peculiarities of the child's organism a raw meat was selected, formulations and technology of fabricating canned goods of meat and edible viscera of three degrees of communition for three age groups of children were elaborated. An approbation made in pediatric and medical establishments justified recommending inclusion of all the kinds of these canned meat in the ration of infants aged up to one year, and of the homogenized ones- also for dietetic consumption.
