Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease

Abstract

Taking into account the modern recommendations for patients to reduce cardiac risk, a recipe for functional meat cutlets was developed. The product features the substitution of saturated fatty acids with polyunsaturated ones, the reduction of the level of table salt and adding biologically active substances with pronounced antioxidant properties. The introduction of rapeseed oil instead of beef fat made it possible to significantly reduce the content of saturated fatty acids and increase the ratio of unsaturated fatty acids, thus providing a given ratio of PUFA:SFA in the range of 2.3-1.6. The test sample did not contain trans-fats. The results of studies of the antioxidant capacity of cutlet samples showed that the total background antioxidant capacity of the test sample was 9 times higher than in the control sample. The introduction of the antioxidant complex contributed to the preservation of the high antioxidant capacity of this product during its storage. It is possible to recommend inclusion of this product into the diet designed for cardiovascular disease prevention as a source of complete protein, vitamins and minerals.