Open AccessDetermination of the biological value of minced semi-finished products with a complex food additive by the enzymatic method
Author(s) -
N. M. Sonko,
Владислав Юрійович Сухенко,
Оксана Штонда
Publication year - 2021
Publication title -
tvarinnictvo ta tehnologìï harčovih produktìv
Language(s) - English
Resource type - Journals
eISSN - 2706-834X
pISSN - 2706-8331
DOI - 10.31548/animal2021.01.048
Subject(s) - food science , biological value , chemistry , raw material , fermentation , hydrolysis , pepsin , enzymatic hydrolysis , population , trypsin , vegetable proteins , food products , hydrolyzed protein , proteolytic enzymes , protein quality , soy protein , enzyme , biochemistry , organic chemistry , demography , sociology
When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.