Influence of domestic food additives on the basis of giant hyssop on biological value of crushed meat raw materials | Влияние отечественных пищевых добавок на основе лофанта анисового на биологическую ценность измельченного мясного сырья
2012
Grudanov, V.Ya. | Brench, A.A. | Pozdnyakov, V.M., Belarus State Agrarian Technical Univ., Minsk (Belarus) | Fillipovich, M.O., Oshmyany Meat Processing Plant, JSC (Belarus)
Technological peculiarities are studied, and possibility of application of national food additives on the basis of giant hyssop (Lophanthus anisatus) to give a specific taste, flavor and improve other organoleptic indicators of semifinished products in the process of their manufacturing is shown. The research of meat raw materials with lophantus adans crushed with emulsifier with a new cutting mechanism by the method of reverse phase chromatography shows the increase of major nonessential (Аsр, Glu, Glу, А1а) and essential with a tree-structured hydrocarbonic skeleton (Ileu Lеu) amino acids, aromatic amino acids (Нis, Tur) and other sulphur containing amino acids (Меt). In course of the study there was analysed content of free amino acids and their derivate elements in samples of ready-made meat products on th basis of giant hyssop. There was presented a chromatogram of a sample of meat products made by means of reverse-phase high performance liquid chromatography.The received data have been used in the process of development of specifications 'Technical Specifications of the Republic of Belarus 190239501.761–2009. Lophantus adans'.
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Эту запись предоставил National Academy of Sciences of Belarus