Definition of biological value of albumen of minced fish products from marine raw materials | Формирование биологически ценного белка фаршевых изделий из гидробионтов
2010
Lebskaya, T.K. | Kozlova, S.L., National University of Life and Environmental Sciences of Ukraine, Kiev (Ukraine)
The biological value of combined products prepared from carp and calamary farce added with milk powder, mushrooms, hard cheese, oil, semolina, bacon, onions, carrots, eggs, algae was determined. Three experimental formulas of semi-products that were compared to a prototype product comprising fish farce, salt, bread, milk, onion, eggs. The biological value of proteins was estimated by the qualitative and quantitative content of indispensable amino acids (IAA), their compliance with the composition of ideal protein (amino-acid score (AAS), potential biological value of protein, the AAS difference coefficient, utility coefficient of amino acid protein composition (AAPC), index of surplus contents of IAA. To determine AAS, the ion-exchange liquid column chromatography method was used. The proteins of formula components contained all IAA. The AAS of different components was characterized by a wide range of values, especially relative to plant origin products. The components of animal origin were characterized by a more balanced AAPC. The proteins of all formulas have more balanced AAS compared to the prototype. As is found, the biological protein value of formulas 1 and 3 fro all test characteristics is higher than that in the prototype and formula 2. The formulas and prototype as to the parameter of a ratio IAA to dispensable amino acids are close to the theoretically substantiated value. It is concluded about the appropriateness of combination of marine and freshwater with products of animal and plant origin
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