ALGAE AS A «SUPERFOOD» IN THE TECHNOLOGY OF HEALTHY FOOD MEAT PRODUCTS

Abstract

Globalization is changing people's diets. In today's conditions, the attention of consumers to the quality of food products is increasing. This shows a change in priorities in favor of safe food products from natural domestic raw materials. New food products with algae can become an important physiological source of essential micronutrients and, provided a varied balanced diet, can meet 50% of human needs in essential micronutrients. An important source is the microalgae Chlorella vulgaris and Spirulina platensis. New types of meat products with chlorella will allow, on the one hand, to normalize the intake of vitamins and mineral elements in the human body, and on the other hand, contribute to the removal of heavy metals, pesticides, radionuclides, giving the developed products radioprotective properties. This opportunity can be provided by "superfoods", which are rapidly gaining popularity. Due to their high nutritional value, reduced environmental impact and economic sustainability, microalgae Chlorella vulgaris and Spirulina platensis have prospects for use as functional ingredients to improve the characteristics of a wide range of food products. Therefore, these superfoods are promising raw materials not only for sports, diet and herodiet nutrition, but in general as a food additive and component of any dishes, the range of which is currently very small. Therefore, in order to achieve the goal, the technology of chopped meat semi-finished products was improved with the use of microalgae Chlorella vulgaris and Spirulina platensis in the amount of 1.5% and 3%, as well as their combination 1:1. An organoleptic evaluation of the developed samples was carried out, and their nutritional and biological value was investigated. The conducted studies confirm and prove the expediency and perspective of using microalgae in many sectors of Ukraine.