INTRODUCTION
According to Russian official statistics,
gastroenterological disorders rank third among all
diseases. Nutrition is key to their prevention and
treatment. Its factors include the chemical composition
of the ingredients, the ratios between particular
components, the frequency of meals, the calorie
content of the daily diet, and others. The treatment of
gastrointestinal diseases involves changing the chemical
composition of the diet by removing or adding certain
components based on their energy value, cooking
method, and consistency. Balanced nutrition has a
beneficial effect on the metabolism and regulatory
systems [1–3].
346
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
The development of rational nutrition or adequate
diet is still a relevant issue [4, 5]. Such nutrition can
include dietary supplements that regulate the chemical
composition of foods, stabilize their functional and
technological properties, and improve their sensory
characteristics and digestibility. The economic
indicators are also important, therefore food formulators
need to create inexpensive products by adjusting their
composition and properties [6, 7].
People with gastrointestinal disorders need a
diet that has a balanced composition of micro- and
macronutrients, protects the mucous membrane of the
gastrointestinal tract, restores natural biocenosis, and
reduces gastrointestinal inflammation. Dieticians should
take into account the medicinal properties of each food
component and their effect on the metabolism and other
regulatory systems [1, 3, 5, 8].
Fermented milk products with kefir starter culture,
as well as bifidobacteria and lactobacilli, can also
benefit people with gastrointestinal diseases. The
dietary supplements that maintain and restore the
gastrointestinal functions include vitamins, macroand
microelements (Fe, Ca, Zn, etc.), polysaccharides,
and dietary fiber. Dietary fiber, which acts as a sorbent,
normalizes the motor and evacuation functions of the
gastrointestinal tract. Its main feature is high waterretention
capacity that accelerates intestinal transit
and peristalsis. Dietary fiber also acts as a prebiotic
that helps the intestinal microflora by increasing the
number of beneficial microorganisms and suppressing
the development of coliforms and putrefactive
microflora [9, 10].
There is scientific evidence that extracts of bovine
abomasum polypeptides, both native and thermally
treated, have a therapeutic effect on the damaged gastric
mucosa of male Wistar rats, namely gastroprotective
and antiulcer effects [11]. Extracts of abomasum
polypeptides were also used in the production of pâté for
children suffering from gastritis.
It should be noted that bovine abomasum is a
potential source of tissue-specific peptides that have
a selective effect on the gastric mucosa cells. When
formulating a meat product, dieticians should make up
for the deficiency of essential components according
to the daily requirements for nutraceuticals and
dietary fiber, as well as ensure a balanced amino acid
composition.
Taking into account the chemical and amino
acid composition of meat of slaughter animals, we
proposed to formulate a cooked sausage for people
with gastrointestinal disorders that can make up the
deficiency of essential components.
Cow liver is highly recommended to people with
gastrointestinal disorders since it contains significant
amounts of vitamin A, iron, copper, and other trace
elements and hormonal substances [4, 5, 8, 12]. Beef
with a high content of connective tissue and lean pork
are also good for their diet [8]. Based on literature, we
found the following sources of essential components
for our formulation: chitosan succinate, egg mix, soy
fortifier, rice flour, and food gelatin [4, 13–15].
Chitosan succinate, a chitin processing product,
restores intestinal motility, removes toxic components
(cholesterol, heavy metals, bile acids, etc.) from the
body, revitalizes lymphatic cells, and helps prevent
cancer and diabetes. When using it in cooked sausages,
we should take into account that chitosan dissolves
in acidic solutions and exhibits its gel-forming and
emulsifying properties. It can be used as preliminarily
dissolved in milk whey. Chitosan succinate (a complex
compound of chitosan and succinic acid) has regions
with high and low electron density on the surface of a
polymer molecule. Therefore, it is capable of dissolving
and exhibiting its functional and technological
properties in a wide range of active acidity [12, 13].
When used in meat products, it does not change the
active acidity of ground meat.
Rice flour is a source of B vitamins that have a
beneficial effect on the nervous system. It contains
silicon that normalizes metabolic processes in the
human body [14, 15]. Also, rice flour is rich in
dietary fiber and biotin, as well as minerals (sodium,
potassium, phosphorus), which prevent gastrointestinal
diseases [4, 16].
Soy fortifier is a soy milk product that contains
a significant amount of dietary fiber, potassium, and
ferrous digestible iron. It has a positive effect on the
cardiovascular system and stimulates the formation of
hemoglobin and certain groups of enzymes [15].
Many cooked sausages contain egg mix that is
a source of unsaturated fatty acids, phospholipids,
vitamins (A, D, E, B1, B2, etc.), phosphorus, iron,
and calcium. Also, egg mix enhances the sensory
characteristics of the sausage [16, 17].
Gelatin is used as a gelling agent. Up to 30% of
connective tissue (primarily collagen-containing)
proteins in meat products does not reduce their
biological value. Gelatin stimulates blood clotting, acts
as dietary fiber, and plays an essential role in the colon
motility [18].
Thus, we aimed to develop a balanced meat-based
product that could improve the daily intake of essential
nutrients for people with gastrointestinal disorders.
STUDY OBJECTS AND METHODS
Our study objects included trimmed beef with
connective and adipose tissues under 12%, trimmed
pork with fat under 10% (State Standard R 34424-2018
“Meat industry. Classification of trimmed meat for
production of meat products for child nutrition”), beef
liver (State Standard 32244-2013 “Processed meat byproducts.
Specification”), soy fortifier (Specification
9146-020-00361809-2001 “Soy food fortifier. Technical
conditions”), chitosan succinate (Specification 9284-
027-11734126-08 “Chitosan succinate”), egg mix (State
Standard 30363-2013 “Products egg dry and liquid food.
Specification”), food gelatin (State Standard 11293-89
347
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
“Gelatin. Specifications”), and rice flour (State Standard
53495-2009 “Flour for baby’s nutrition. Specifications”).
The chemical composition of the meat-based
product (grade B cooked sausage) was determined on
a FoodScan analyzer. The amino acid composition of
the sausage samples, which were pre-hydrolyzed in
alkaline and acidic solutions, was determined by liquid
chromatography on an AAA-400 automatic amino acid
analyzer. The mineral composition was studied using a
Spectroscan Max GV universal analyzer. The vitamin
composition was determined on an LCMS-10EV liquid
chromatograph.
The product’s biological value was studied on
BALB/C white mice (males and females) with an
initial weight of 20–30 g. The animals were kept on
litter in vivarium cages with standard lighting at about
20°C. The experiment complied with the sanitary,
epidemiological, and hygienic regulations for laboratory
practice. Lipids, triglycerides, cholesterol, and protein
in the blood of experimental animals were determined
on an Cobas C-111 biochemical analyzer (Roche
Diagnostics) [19–23].
The formulation was optimized using multidimensional
scaling and cluster analysis in Statistic
(v. 10, 12). Multidimensional data sets were created
and processed with the Statistic Neural Networks. To
exclude errors, data were obtained in 3–5 repetitions
and analyzed in the Error per Case module (P ≤ 0.05)
[24, 25].
RESULTS AND DISCUSSION
Diet therapy for gastrointestinal disorders is based
on regular split meals of foods that leave the stomach
quickly, do not stimulate gastric secretion, and do
not irritate the mucous membrane [3, 5, 8]. To study a
daily gastrointestinal diet, we determined the chemical
and amino acid compositions and compared the results
with the recommended requirements. In particular, we
analyzed Diet No. 1 recommended for diseases of the
esophagus, stomach, duodenum, and sometimes the
small intestine [5, 8, 26, 27].
The calculations were performed in Excel for the diet
with and without meat products (Tables 1, 2).
We compared our data for Diet No. 1 (Table 1)
with the recommended requirements for people
with gastrointestinal disorders and found a number
of discrepancies. In particular, the diet had a
deficiency of dietary fiber (15.1 g per day – 75.5% of
the recommended intake); vitamins: A (0.75 mg –
83.3%), PP (7.8 mg – 39.0%), B1 (0.7 mg – 46.7%),
B2 (1.0 mg – 55.6%); as well as magnesium (23 mg –
7.7%), potassium (87 mg – 4.0%), calcium (207 mg –
25.9%), and iron (3 mg – 16.7%). Since the deficiency
of water-soluble vitamins (B1, B2, PP, and C) can be
replenished with plant ingredients, and the sodium and
Table 1 Chemical composition of the gastrointestinal diet*
Name of product
Weight, g
Proteins, g
Carbohydrates,
g
Fats, g
Dietary
fiber, g
Minerals, mg Vitamins, mg
Na K Ca Mg P Fe В1 В2 РР С А
Breakfast 1
Rice porridge
Cocoa
Cake rusks
250
200
60
6.3
3.8
5.1
65.8
25.8
31.5
0.5
3.9
6.5
0.5
0.7
0.1
973
50
264
48
242
85
36
122
19
25
18
25
85
120
62
1.0
0.6
1.1
0.1
0
0.1
0.05
0
0.06
1.2
0.2
1.1
–––
–––
Breakfast 2
Black currant kissel (jelly-drink)
Cake rusks
200
60
0.1
5.1
28.0
31.5
0
6.5
0.2
0.1
7
264
59
85
8
19
4
25
9
62
0.2
1.1
0
0.1
0
0.1
0.1
1.1
24.0
0
00
Lunch
Grain soup
Beef patty
Cranberry jelly
500
50
200
6.6
5.0
2.7
50.1
6.8
24.1
5.8
8.7
0
1.8
0
0.1
1277
358
2
744
99
21
75
11
44
79
14
5
445
65
19
2.1
0.7
0.2
0.2
0.04
0
0.1
0.06
0
2.2
1.7
0.03
11.5
0
1.7
0
0.02
0
Afternoon snack
Fresh apple 120 0.4 9.8 0 0.6 26 248 16 9 11 0.6 0.03 0.02 0.30 16.0 0
Dinner
Curd pudding
Boiled pike perch
Cake rusks
Rosehip drink
200
75
60
200
29.8
15.1
5.1
0.4
43.0
0
31.5
31.0
8.4
1.0
6.5
0
0.7
0
0.1
0
889
493
264
1.6
381
111
85
4
201
26
19
8
46
13
25
3
332
124
62
2
1.7
1.1
1.1
4.4
0.03
0.07
0.1
0
0.41
0.06
0.06
0
1.1
0.6
1.1
0.2
0.4
1.5
0
120
0.13
0.02
00
Daily total: – 85.5 378.9 47.8 4.9 4869 2212 604 291 1398 16 0.8 0.9 13.9 175.1 0.17
Daily total without meat products: – 75.4 372.1 39.1 4.9 4511 2113 593 277 1333 15 0.8 0.8 12.2 175.1 0.15
Recommended daily
requirements [25]:
–
85–90
300–330
70–80
20.0
4000–6000
2200–2500
800–1000
300–500
800–2600
18–40
1.5–5.0
1.8–6.0
20–60
90–900
0.9–3.0
* The meat product used for the chemical and amino acid analysis was “Kotlety derevenskiye” (Country-style patties) with connective and adipose
tissues under 20% (State Standard 52675-2006. “Semi-prepared meat and meat-contained products. General specifications”)
348
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
phosphorus contents were within the permissible limits,
these components were outside our focus during the
formulation.
Since we aimed to formulate a meat-based product,
we analyzed the chemical composition of Diet No. 1
with the meat product (beef patty) excluded. We found
a discrepancy between the amino acid contents in the
diet and the recommended requirements based on the
FAO/WHO standards.
All essential amino acids in Diet No. 1, except for
tryptophan, were below the recommended daily intake
(Table 2).
Having compared the recommended and actual
daily intake of essential components, we calculated the
desired chemical composition of our meat product for
people with gastrointestinal disorders (Table 3).
Experimental calculations were performed in the
planning matrix. Each factor had a range of action.
The plan included 255 experiments, with each factor
analyzed according to the mixture design simplex
centroid (Table 4).
It was important that our meat product complied with
the FAO/WHO standards. The use of essential amino
acids for anabolic purposes was based on the limiting
amino acid.
The optimal formulation was identified using modern
data mining methods based on artificial intelligence. For
this, we used the following algorithm:
– calculation of the chemical and amino acid
compositions for each planning matrix experiment;
– development of a neural network to adequately
describe the process;
– compilation of an array of input variables in the
algorithmic Pascal language;
– filling in functional (output) variables using the
developed neural network (multilayer perceptron); and
– identification of the optimal variant by multidimensional
scaling and cluster analysis.
The formulation parameters were determined using a
neural network approximation: the scaled functions were
superimposed on the scaled factors (Figs. 1, 2).
Table 2 Amino acid composition of the daily diet
Essential amino acids
Indicators
Tryptophan
Leucine
Isoleucine
Valine
Threonine
Lysine
Methionine
+ cystine
Phenylalanine
+ tyrosine
Actual amino acid consumption, g per day 0.88 4.57 2.25 2.97 3.22 3.69 2.38 4.66
Amino acid composition of the diet, g/100 g protein 1.03 5.35 2.63 3.47 3.77 4.32 2.78 5.45
FAO/WHO standard, g/100 g protein 1.0 7.0 4.0 5.0 4.0 5.5 3.5 6.0
Amino acid score of the daily diet, % 102.9 76.4 65.8 69.5 94.2 78.5 79.5 90.8
Table 3 Chemical composition of the formulated cooked sausage for people with gastrointestinal disorders
Components Recommended daily intake for people
with gastrointestinal disorders [29]
Actual daily consumption
without meat products
Nutrient deficiency
in the daily diet
Formulated
product
Dietary fiber, g/day 20.0 4.9 15.1 15.1
Vitamin А, mg/day 0.9–3.0 0.15 0.75 0.75–2.85
Calcium, mg/day 800–1000 593.0 207 207.0–407.0
Magnesium, mg/day 300–500 277 23 23–223
Potassium, mg/day 2200–2500 2113 87 87–387
Iron, mg/day 18.0–40.0 15.0 3.0 3.0–25.0
Table 4 Fragment of the planning matrix for the cooked
sausage formulation
Experiment No.
Formulation component, %
Trimmed beef with connective
tissue under 12%
Trimmed pork with
fat under 10%
Beef liver
Chitosan succinate
Soy fortifier
Egg mix
Food gelatin
Rice flour
1 1.00 0 0 0 0 0 0 0
- - - - - - - - - - - - - - - - - - - - - - - - - - -
37 0.33 0.33 0.33 0 0 0 0 0
- - - - - - - - - - - - - - - - - - - - - - - - - - -
93 0.25 0.25 0.25 0.25 0 0 0 0
- - - - - - - - - - - - - - - - - - - - - - - - - - -
170 0.20 0.20 0.20 0 0 0.20 0.20 0
- - - - - - - - - - - - - - - - - - - - - - - - - - -
240 0 0.17 0.17 0.17 0.17 0.17 0.17 0
- - - - - - - - - - - - - - - - - - - - - - - - - - -
254 0 0.14 0.14 0.14 0.14 0.14 0.14 0.14
255 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13
349
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
The formulation components (input variables)
were scaled in two dimensions, while the functional
indicators (chemical and amino acid compositions) were
one-dimensional. The color gamut of the functional
indicators (Figs. 1, 2) indicated the diversity of
compositions and process complexity. Only modern data
mining modules can ensure an optimal formulation with
the required parameters.
Having analyzed the clusters in different color zones
(Clusters 72, 16, and 65 are given as examples in Fig. 2),
we found Cluster 16 to have reference indicators
(Y = –0.02448, X = –0.12303).
The compositional analysis of Cluster 16 showed
that some options had unacceptable ratios between
formulation components, often with insignificant
amounts of meat. Also, some options had very similar
compositions. Therefore, we analyzed the input variables
(components) for Cluster 16 (Table 5).
The most optimal composition of the meat product
formulated to prevent gastrointestinal disorders is shown
in Table 6. This formulation was based on Experiment
86 (Table 5).
The most optimal composition became a basis for
our cooked sausage formulation. Chitosan succinate
is readily soluble in water and can be directly added to
the ground meat. Soy fortifier is a source of high-grade,
easily soluble protein that contains 7.9% of plant-based
dietary fiber of origin. Egg mix has good binding and
emulsifying properties due to the presence of lecithin. It
contains digestible proteins and fat-soluble vitamins and
is widely used in cooked sausage formulations.
LebedevaI studied the use of rice flour in cooked
sausage formulations. She found that preliminary
treatment of rice flour in water heated up to 80°C
I Lebedeva LI. Razrabotka tekhnologii ehmulʹgirovannykh myasnykh
produktov s ispolʹzovaniem modifitsirovannoy risovoy muki
[The development of technology for emulsified meat products with
modified rice flour]. Cand. eng. sci. diss. Moscow: V.M. Gorbatov
All-Russian Research Institute of the Meat Industry, 2003. 133 p.
(In Russ.).
Figure 1 Neural network approximation of cooked sausage
formulations
Cluster
zone centers
Figure 2 Neural network contour diagram of the cooked
sausage composition
Table 5 Fragment of the array of optimal cluster formulations
Experiment No.
Formulation component, %
Trimmed beef with connective
tissue under 12%
Trimmed pork with fat
under 10%
Beef liver
Chitosan succinate
Soy fortifier
Egg mix
Food gelatin
Rice flour
1 56.9 24.4 16.3 0 1.6 0 0.8 0
2 75.7 8.4 12.6 0 2.5 0 0.8 0
3 64.8 32.3 0 0.1 1.6 0.4 0.8 0
4 73.3 8.1 12.2 0 2.4 0 2.4 1.6
- - - - - - - - - - - - - - - - - - - - - - - - -
31 69.5 7.0 8.4 0.4 2.7 1.1 4.9 6.0
32 59.8 20 7.1 0.4 2.2 0.8 4.2 5.4
- - - - - - - - - - - - - - - - - - - - - - - - -
83 29.2 14.6 24.8 21.9 6.9 0.5 1.6 0.4
84 68.8 0 14.8 0.2 3.9 0.5 3.9 7.9
85 61.0 20.3 6.8 0.1 3.4 0.3 2.7 5.4
86 62.8 12.1 9.6 0.6 2.4 1.2 5.3 6.0
- - - - - - - - - - - - - - - - - - - - - - - - -
Table 6 The most optimal composition for the formulated cooked
sausage*
Formulation component, %
Trimmed beef with
connective tissue
under 12%
Trimmed pork
with fat under 10%
Beef liver
Chitosan succinate
Soy fortifier
Egg mix
Food gelatin
Rice flour
63.0 12.0 10.0 0.6 2.4 1.0 5.0 6.0
* The component contents are rounded to whole values
Euclidean distance on the X1-axis
Euclidean distance on the X2-axis
Fragment of the equal
output line
Y-axis coordinates Cluster number
–0.02448
–0.12303 –0.02448
350
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
increases the water-binding, fat-binding, gelling, and
stabilizing capabilities of the ground meat emulsion.
Gelatin swells but does not dissolve in cold water. It
dissolves in hot water (60–80°C) and, when cooled,
turns into jelly [10, 18].
Since chitosan succinate, egg mix, and soy fortifier
are not exposed to heat treatment, a food additive of
gelatin and rice flour (1:1.2) was mixed with 80°C water
(1:3) and homogenized for 3–4 min. Then, it was chilled
and introduced into the meat at the final stage of cutting.
Our formulation of cooked sausage with a food additive
is shown in Table. 7.
The sausage yield was 117 kg/100 kg of unsalted
raw materials. State Standard 23670-2019. “Cooked
meat sausage products. Specifications” classifies the
formulated sausage as a hybrid (meat and cereal) product
according to the content of meat ingredients (53.6%),
and as belonging to grade B according to the content of
muscle tissue (43.0%).
The sensory evaluation of the sausage was performed
by 10 panelists. The average score was 4.9 points,
with slight discrepancies in the color evaluation. The
chemical composition of the cooked sausage sample
included 60.8% water, 4.4% fat, 10.3% protein, and 3.2%
minerals (P ≤ 0.05). With a beef patty excluded from the
diet, the protein deficiency was 9.6–14.6 g/day (Table 1).
Therefore, the diet should contain at least 100 g of
cooked sausage to replenish the protein deficiency.
To assess the biological value of the formulated
sausage, we determined the amino acid composition of
a beef patty using the reference book [4] and calculated
the daily intake of amino acids for a diet with cooked
sausage and a diet with a beef patty (Table 8).
As can be seen in Table 8, the score of the limiting
amino acid (isoleucine) in the sausage (70.1%) was
higher than the score in the patty (65.8%). This means
that in the diet with cooked sausage, more essential
amino acids will be used for anabolic purposes. There
was no need to assess the balance of amino acids in the
daily diet, since it consisted of split meals consumed at
different times.
We compared amino acid contents in the cooked
sausage and beef patties (Table 8) and found that
the formulated meat product had a well-balanced
composition of essential amino acids. Based on Table
8 and using the method of Lipatov, we calculated the
mutual balance and rationality of essential amino
acid contents in the formulated sausage and beef
patties (Table 9) [28, 29].
As can be seen in Table 9, the rationality coefficient
for cooked sausage was much higher than for a beef
patty. Cooked sausage had a low content of amino acids
used for the biosynthesis of nonessential amino acids
(ΣBSEAA), compared to a beef patty. The proportion
of essential amino acids used as energogenic material
(ΣEGEAA) was almost the same for both samples. Thus,
Table 7 Basic formulation of cooked sausage*
Unsalted ingredients, kg/100 kg
Trimmed beef with connective
tissue under 12%
Trimmed pork
with fat under 10%
Beef
liver
Chitosan
succinate
Soy
fortifier
Egg
mix
Food additive
48 9 8 0.5 2 1 31,5
Gelatin Rice flour Water
Ratio, %
1 1.2 6.6
* Additional ingredients included 1.8 kg table salt, 100 g granulated sugar, and 5 g sodium nitrite per 100 kg of unsalted raw
materials
Table 8 Amino acid composition of the daily diet and the formulated cooked sausage, P < 0.05
Essential amino acids
Indicator
Tryptophan
Leucine
Isoleucine
Valine
Threonine
Lysine
Methionine +
cystine
Phenylalanine
+ tyrosine
Amino acid composition of cooked sausage,
g/100 g protein
0.86 6.56 3.88 5.10 3.92 6.00 3.45 5.82
Amino acid score of cooked sausage, % 86.0 93.7 97.0 102.0 98.0 109.1 98.6 97.0
Amino acid composition of beef patty, g/100 g protein 0.96 8.86 4.94 5.77 4.81 5.29 1.92 3.65
Amino acid score of beef patty, % 96.1 126.5 123.6 115.4 120.2 96.1 55.0 60.9
Daily diet with cooked sausage instead of beef patty:
Amino acid composition of the diet, g
Amino acid composition of the diet, g/100 g protein
Amino acid score of the diet, %
1.02
1.09
109.0
4.8
5.60
80.1
2.40
2.81
70.1
3.21
3.74
74.9
3.38
3.95
88.7
4.04
4.71
85.7
2.63
3.07
87.8
5.07
5.92
98.7
351
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
the formulated sausage had a well-balanced amino acid
composition.
The contents of some deficient minerals and vitamins
in the formulated product are shown in Table 10.
Based on Tables 10 and 3, we found that 100 g of
the cooked sausage could replenish a daily deficiency
of potassium and iron, and significantly reduced the
deficiency of magnesium, calcium, and vitamin A.
The sausage sample contained 1.2% of insoluble
plant-based dietary fiber (cellulose, hemicellulose, and
lignin) and 3.6% of animal-based dietary fiber (gelatin).
Thus, 100 g of the cooked sausage could reduce the
deficiency of dietary fiber in people with gastrointestinal
disorders by 4.8 g. We find it advisable to recommend
including dietary fiber in the formulations of other
products in the diet.
The biological value and safety of the developed
sausage was determined on BALB/C white mice in vivo.
The experiments complied with the sanitary, hygienic,
and epidemiological standards and requirements. The
experimental mice were divided into 3 groups of 5
animals: mice fed on the basic diet (control group A),
mice fed on the basic diet + cooked sausage without a
preventative supplement (control group B), and mice fed
on the basic diet + cooked sausage with a preventative
supplement (experimental group).
The observations lasted 30 days. The hematological
parameters of mice blood at the end of the experiment
are given in Table 11.
We found a slight increase in leukocytes,
hemoglobin, and erythrocytes in the blood of the
experimental mice over the entire feeding period
(30 days).
The contents of total protein and albumin increased
in the control group B and in the experimental group by
6.6 and 6.0 g/L, respectively. The level of glucose was
within the normal range (4.11–4.18 mol/L) for all the
animals in the entire period, regardless of the diet.
The activity of aspartaminotransferase (AST) and
alanine aminotransferase (ALT) in blood serum is
indicative of general health and the state of specific
organs. For example, a deviation from the AST norm
(26–77 U/L for mice) can indicate liver pathology,
heart problems, abnormalities in protein structures
and bile production, etc. ALT is responsible for the
movement of alanine from one cell to another. Its
normal level (54–269 U/L for mice) strengthens the
immune system and normalizes metabolic processes.
Increased ALT indicates blood disease and disorders
in the work of heart, liver, and blood vessels, as well as
other pathologies. Decreased ALT is usually caused by
a deficiency of vitamin A. Our study showed that the
levels of the AST and ALT enzymes were within the
normal range in all the groups of mice, and their ratio
(de Ritis coefficient) corresponded to the required level
(0.91–1.75) [30].
Thus, the hematological parameters pointed to the
biological value and safety of the formulated sausage.
CONCLUSION
We analyzed Diet No. 1 used in medical institutions
for people with gastrointestinal disorders and found
that its daily contents of essential ingredients (proteins,
Table 9 Mutual balance and rationality of essential amino
acids (EAA) in cooked sausage and beef patties
Limiting amino acid score,
% to FAO/WHO standard (Cmin)
Content of essential amino
acids in protein, % (ΣEAA)
Utility coefficient (U)
EAA excess indicator,
g/100 g protein
EAA not used for anabolic
purposes, g/100 g protein
BSEAA used to synthesize nonessential
amino acids (ΣBSEAA)
EAA used for energogenic
purposes (ΣEGEAA)
Estimated rationality
coefficient (RC)
Desirable rationality
coefficient (RB)
Cooked sausage
0.86 0.356 0.87 4.63 5.98 0.028 0.14 0.87 1
Beef patty
0.55 0.362 0.55 15.91 28.9 0.365 0.16 0.55 1
Table 10 Some minerals and vitamin A in cooked sausage,
P < 0.05
Content, mg/100 g of product
K Ca Mg Fe Vitamin A
290 185 21.8 3.2 0.73
Table 11 Hematological parameters of mice blood before and after feeding, P < 0.05
Name Erythrocytes,
1012/L
Leukocytes,
109/L
Hemoglobin,
g/L
Total
protein,
g/L
Albumin,
g/L
Glucose,
mol/L
AST,
U/L
ALT,
U/L
ALT/AST
(de Ritis
coefficient)
A day before feeding
(7th day of observations)
8.16 8.64 126.00 59.60 36.62 4.11 51.40 67.85 1.32
30th day:
Basic diet
8.64 8.94 128.60 61.40 39.40 4.18 52.00 62.92 1.21
Basic diet + sausage without
preventative supplement
8.78 9.32 129.40 66.20 42.80 4.16 57.20 68.068 1.19
Basic diet + sausage with
preventative supplement
8.50 9.32 129.01 65.60 42.40 4.16 53.80 62.95 1.17
352
Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353
dietary fiber, vitamins, and some minerals) did not meet
the recommended intake. In particular, we identified
an imbalance of amino acids in the meat product used
in the diet (a beef patty). In order to eliminate this
nutritional deficiency, we formulated a meat and cereal
product of grade B – cooked sausage. Apart from meat,
it contained chitosan succinate, egg mix, soy fortifier,
food gelatin, and rice flour. Our product had a wellbalanced
composition of amino acids, with tryptophan
as the limiting amino acid (amino acid score – 86.0%,
the utility coefficient – 0.87). 100 g of the formulated
cooked sausage can completely eliminate the deficiency
of potassium, calcium, and iron, as well as significantly
reduce the lack of magnesium and vitamin A. Since
it can only reduce, rather than fully replenish, the
deficiency of dietary fiber, we recommend that foods
rich in dietary fiber are included in the diet.
The experimental studies of the hematological
parameters in the laboratory mice confirmed the
nutritional value and safety of the formulated cooked
sausage. Therefore, it can be included in the diet for
people with gastrointestinal disorders and used in
medical institutions.
CONTRIBUTION
The authors were equally involved in conducting the
research and writing the manuscript.
CONFLICT OF INTEREST
The authors declare that they have no conflict of
interest.

1. Nichipuruk E. The Tract. Moscow: Tochka; 2019. 408 p. (In Russ.).

2. Khan TN, Ansari TH, Zulkifle M. Concept of transformation and incorporation of nutriment in the body: A review. International Journal of Food Science and Nutrition. 2019;4(3):93-96.

3. Nikityuk DB, Pogozheva AV, Sharafetdinov KhKh, Baturin AK, Bogdanov AR, Gapparova KM, et al. Standarty lechebnogo pitaniya [Standards of medical nutrition]. Moscow, 2017. 313 p. (In Russ.).

4. Spisok produktov (Khimicheskiy sostav) [A list of products (chemical composition)] [Internet]. [cited 2020 May 20]. Available from: http://frs24.ru/himsostav.

5. Baranovskiy AYu. Dietologiya. 5-e izd. [Dietology. 5th edition]. St. Petersburg: Piter; 2017. 1104 p. (In Russ.).

6. Sadovoy VV, Selimov MA, Shchedrina TV, Nagdalian AA. Nutritional supplement for control of diabetes. Journal of Excipients and Food Chemicals. 2017;8(2):31-38.

7. Sadovoy VV, Shchedrina TV, Melentyeva VV, Khamitsaeva AS. Forecasting the molecular properties of dietary supplement used in the recipe of foodstuff for diabetes mellitus prevention. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2018;9(4):1620-1625.

8. Aljutaily T, Huarte E, Martinez-Monteagudo S, Gonzalez-Hernandez JL, Rovai M, Sergeev IN. Probiotic-enriched milk and dairy products increase gut microbiota diversity: a comparative study. Nutrition Research. 2020;82:25-33. https://doi.org/10.1016/j.nutres.2020.06.017.

9. Simpson T, Deleuil S, Echeverria N, Komanduri M, MacPherson H, Suo C, et al. The Australian Research Council Longevity Intervention (ARCLI) study protocol (ANZCTR12611000487910) addendum: Neuroimaging and gut microbiota protocol. Nutrition Journal. 2019;18(1). https://doi.org/10.1186/s12937-018-0428-9.

10. Chernukha IM, Bogatyrev AN, Dydykin AS, Aslanova MA, Fedulova LV. Effect of polypeptides isolated from cattle abomasum on stomach regenerative processes in rats. Problems of Nutrition. 2014;83(5):26-32. (In Russ.).

11. Aslanova MA. Funktsionalʹnyy pashtet dlya pitaniya detey, stradayushchikh gastritom [Functional pâté for children with gastritis]. Meat Technology. 2016;157(1):39-41. (In Russ.).

12. Zhu J, Zhang Y, Wu G, Xiao Z, Zhou H, Yu X. Inhibitory effects of oligochitosan on TNF-α, IL-1β and nitric oxide production in lipopolysaccharide-induced RAW264-7 cells. Molecular Medicine Reports. 2015;11(1):729-733. https://doi.org/10.3892/mmr.2014.2643.

13. Azuma K, Osaki T, Minami S, Okamoto Y. Anticancer and anti-inflammatory properties of chitin and chitosan oligosaccharides. Journal of Functional Biomaterials. 2015;6(1):33-49. https://doi.org/10.3390/jfb6010033.

14. Olʹkhovatov EA, Ponomarenko LV, Kovalenko M.P. Ispolʹzovanie soi v pishchevykh i meditsinskikh tselyakh [The use of soy for nutritional and medical purposes]. Young Scientist. 2015; 95(15):231-235. (In Russ.).

15. Antipova LV, Mishchenko AA, Osipova NA. Rastitelʹnye istochniki dlya proizvodstva produktov pitaniya funktsionalʹnogo naznacheniya [Vegetable sources for functional food production]. Molodezhnyy innovatsionnyy vestnik [Youth Innovative Bulletin]. 2018;8(3):37-38. (In Russ.).

16. Korrolʹ AE, Drozdova LI. The mélange as a product of the food industry. Molodezhʹ i nauka [Youth and science]. 2017;(3):27-32. (In Russ.).

17. Ratushnyy AS, Aminov SS. Vsyo o ede ot A do Ya: Ehntsiklopediya [Everything about food from A to Z: Encyclopedia]. Moscow: Dashkov and K; 2019. pp. 433-434. (In Russ.).

18. Esimbekova EN, Kratasyuk VA, Govorun AE, Lonshakova-Mukina VI. Gelatin and starch: what better stabilizes the enzyme activity? Doklady Rossijskoj Akademii Nauk. Nauki o Zhizni. 2020;491(1):151-154. (In Russ.). https://doi.org/10.31857/S2686738920020110 .

19. Sanitarno-veterinarnye pravila soderzhaniya laboratornykh zhivotnykh [Sanitary and veterinary rules for keeping laboratory animals] [Internet]. [cited 2020 May 20]. Available from: https://dommedika.com/medicinskaia_mikrobiologia/soderganie_laboratornix_givotnix.html.

20. Denisov AV, Cheprakova VA, Anisin AV, Bezrukov SI. Ethical aspects of modern use of animals in experimental studies. Bulletin of the Russian Military Medical Academy. 2018;63(3):238-242. (In Russ.).

21. Sadovoy VV, Shchedrina TV, Selimov MA. Biologically active composition for regulation of lipolysis process in the organism under obesity. Problems of Nutrition. 2017;86(6):74-83. (In Russ.).

22. Berezin I, Chupakhina L, Popov A. Modern aspects of sanitary-epidemiological normalization of working conditions at work with laboratory animals. Veterinariya selʹskokhozyaystvennykh zhivotnykh [Veterinary medicine of farm animals]. 2021;(5). (In Russ.).

23. Garber JC, Barbee RW, Bielitzki JT, Clayton LA, Donovan JC, Kohn DF, et al. Guide for the care and use of laboratory animals. Moscow: IRBIS; 2017. 304 p. (In Russ.).

24. Gromyko GL. Teoriya statistiki [Theory of statistics: practical exercises]. Moscow: Infra-M; 2018. 544 p. (In Russ.).

25. Goreeva NM. Statistika v skhemakh i tablitsakh [Statistics in diagrams and tables]. Moscow: Ehksmo; 2017. 414 p. (In Russ.).

26. Kodentsova VM, Vrzhesinskaya OA, Nikityuk DB, Tutelyan VA. Vitamin status of adult population of the Russian Federation: 1987-2017. Problems of Nutrition. 2018;87(4):62-68. (In Russ.). https://doi.org/10.24411/0042-8833-2018-10043.

27. Kodentsova VM, Risnik DV, Nikitiuk DB, Tutelyan VA. Multivitamin-mineral supplementation in medical nutrition. Consilium Medicum. 2017;19(12):76-83. (In Russ.).

28. Yanova MA. Standartizatsiya i sertifikatsiya myasa i myasnykh produktov [Standardization and certification of meat and meat products]. Krasnoyarsk: Krasnoyarsk State Agrarian University; 2020. 51 p. (In Russ.).

29. Borisova T. Quality control of foodstuff and food raw materials. Shimadzu Solutinons. Analytics. 2016;28(3):64-71. (In Russ.).

30. Krasnikova ES, Krasnikov AV, Radionov RV, Artemyev DA, Okolelov VI. Blood biochemical parameters of rats - wistar line under the blv experimental infection. Innovations and Food Safety. 2019;24(2):69-75. (In Russ.). https://doi.org/10.31677/2311-0651-2019-24-2-69-75.