Modeling of amino acid and fatty acid composition of minced meat with semi-finished product based on mushrooms and pumpkin seeds

Gnitsevich, Viktoria and Гніцевич, Вікторія Альбертівна and Гницевич, Виктория Альбертовна and Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Chekhova, Natalia and Чехова, Наталя Сергіївна and Чехова, Наталья Сергеевна (2014) Modeling of amino acid and fatty acid composition of minced meat with semi-finished product based on mushrooms and pumpkin seeds. Науковий журнал «Вісник ДонНУЕТ», Серія: Технічні науки (1 (58)). pp. 46-54. ISSN 2079-5459

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Abstract

A combined technologies create products using raw materials of plant and animal origin - semi-finished products from mushrooms and pumpkin seeds and minced beef. Modeling amino acid composition and amino acid swift calculation using the mathematical model of Professor N. Lipatov and optimal composition of fatty component model of minced meat with semi-finished products. Based on the results developed recipes ground beef, balanced in amino acid and fatty acid composition, which is recommended for use in food products technologies from minced meat - burgers, schnitzel, samples, meatballs, meatballs and more. The use of plant material in technology mincemeat is a promising direction as it allows to regulate not only the chemical composition and nutritional value of the products but also technological properties of finished products.

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