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menu-item-68"><a href="https://foodchemistryjournal.com/contact/">Contact</a></li> </ul></div> </nav> </div> </header><div class="mh-section mh-group"> <div id="main-content" class="mh-content"><article id="post-3623" class="post-3623 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v10n4"> <header class="entry-header clearfix"> <h1 class="entry-title">Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers</h1> </header> <div class="entry-thumbnail"> <img width="455" height="437" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/09/Screenshot-2024-09-23-164744-455x437.jpg" class="attachment-content-single wp-post-image" alt="Screenshot 2024-09-23 164744"/></div> <p class="entry-meta"> </p> <div class="entry-content clearfix"> <div class="italics"><i>Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva</i></div> <p><strong>Abstract</strong></p> <p style="text-align: justify;">Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat. In the course of the conducted study, it was established that the use of flaxseed flour in the production of dry meat snacks has a substantial effect on their chemical composition, leading to changes in the content of water, protein, fats, and ash, depending on the percentage of the additive. The addition of flaxseed flour also leads to a substantial increase in fiber content and changes in the vitamin and amino acid composition of the finished product. The results of microbiological analysis confirm the absence of microbial contamination in samples of finished products of dry meat snacks, which indicates their safety. The practical importance of the study lies in the possibility of optimizing the production processes of dry meat snacks with the addition of flaxseed flour, which will allow manufacturers to create products with improved nutritional characteristics that meet the needs of consumers.</p> <div><strong>Published on:</strong> October 02, 2024<br/> <strong>doi:</strong> 10.17756/jfcn.2024-189<br/> <strong>Citation: </strong>Tlebaldy D, Akhmetova N, Tayeva A. 2024. Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers. <i>J Food Chem Nanotechnol </i>10(4): 166-173.</div> <div class="pdfdownloadlink"><img class="alignleft size-full wp-image-507" style="margin: 4px -5px 4px 5px;" src="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png" alt="" width="16" height="16"/><div class="sdm_download_link"><a href="https://foodchemistryjournal.com/?smd_process_download=1&download_id=3625" class="sdm_download green" title="jfcn-189-dinara-tlebaldy.pdf" target="_self">PDF (Download Full text)</a></div></div> <div><div class="sdm_download_count"><span class="sdm_count_number"><strong>94</strong></span><br/><span class="sdm_count_string"> Downloads</span></div><span class="postviews_eachpost"><div class="post-views post-3623 entry-meta"> <span class="post-views-label">Views </span> <span class="post-views-count">296</span> </div></span></div> <script 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