Research of nutritional and biological value of functional cut products

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Zolotukhina, I. and Золотухіна, І. В. and Popova, S. and Попова, С. Ю. and Gopkalo, L. and Гопкало, Л. М. and Perekrest, E. О. and Перекрест, Е.О. Research of nutritional and biological value of functional cut products. Обладнанняя та технології харчових виробництв, 43 (2). pp. 79-85. ISSN 2079-4827

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Abstract

Objective is an estimation of indicators of food and biological value of finished goods on the basis of the developed semi-finished products in comparison with traditional cut products. Methods. The content of substances was determined by the following methods: total nitrogen – chloramine method (the amount of protein was found by multiplying the content of total nitrogen by a conversion factor of 6.25); fat – Soxhlet extraction-weight method in Rushkovsky's modification; carbohydrates – by the Bertrand-Bierry method; starch – by hydrolysis; ash – by burning a dried portion in a muffle furnace at a temperature of 450-500˚C; minerals – X-ray fluorescence and photoelectrocolorimetric methods. The energy value of the products was determined by the Atwater coefficients, taking the energy value of 1 g of protein and 1 g of carbohydrates – 4.0 kcal, 1 g of fat – 9.0 kcal. Amino acid composition of experimental cutlets with Jerusalem artichoke and control samples according to traditional recipes, we determined by liquid chromatography using amino acid analyzer LKV 4151 "Alpha Plus" (Sweden), tryptophan content – by the Grecher’s method in the modification of О. Ermakov. Amino acid index (E/T index) was defined as the ratio of the number of essential amino acids to the total number of amino acids. Results. The indicators of the chemical composition of cut products with a functional plant additive and compared with the indicators of traditional cut products are studied. It is proved that the developed cut products are characterized by low fat and starch content, as well as low caloric content. The amino acid composition of the products was studied, the amino acid score was calculated and the limiting amino acids were determined. The use of a new vegetable filler has been shown to improve the amino acid composition of minced meat by reducing the number of limiting amino acids from five to two in meat products and from three to one in fish products.

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