The analysis of scientific researches of Ukrainian and foreign authors, as well as
literary data, suggests that one of the most promising sources of valuable protein as
raw material for the production of complete food value of meat products is meat of
landfowl and waterfowl, chicken broilers, turkeys, ducks [7–11].
A matrix for the development of new food products can be the widespread use of
hydrobionts, namely, various types of fish of pond and lacustrine breeding [12–13].
The production of food products with fish raw materials of local origin is connected
with the solution of the problem of raw materials rational use, as well as the creation
of products with high consumer characteristics, food and biological value, which
contain high-quality proteins balanced by the composition of essential amino acids.
Protein of fish contains all essential amino acids, which explains the special value of
fish as one of the most important sources of high-quality proteins in human nutrition
[14, 15, 16].
The development of combined meat and meat-containing products using
waterfowl and freshwater fish in recent years was undertaken by various research
teams. However, there is practically no generalized material on the purposeful and
comprehensive use of these sources of valuable protein and the evaluation of the
biological value of the products obtained in the production of various groups of meat
and meat-containing products.
The aim of this study is researching and analyzing the biological value of proteins
of meat-containing products of the boiled group with freshwater fish and duck meat of
regional origin.
Materials and methods. To accomplish the aim, the products of the boiled group
were used as models for the study of biological value of meat-containing products with
waterfowl and fresh-water fish, namely: sausages with Muscovy duck meat, boiled
sausage with Muscovy duck meat and Silver Prussian carp, meat loaf with Muscovy
duck meat (Cairina moschata) and white carp (Hypophthalmichthys molitrix).
Muscovy duck meat was used in the technology of meat-containing sausages, also
introduced into the formulation of soy isolate, emulsion of pork skins, milk powder
and functional additive XB Fiber (Germany). The recipes of the control sample of the
sausages included duck meat, bacon, first grade beef, potato starch, salt, spices, sodium
nitrite [17]. The recipes of the sausages are presented in Table 1.
We also researched the indicators of meat-containing sausage boiled from
Muscovy duck meat and silver Prussian carp, which included ingredients in the recipe
in the following ratio: Muscovy duck meat 35%, fish (silver Prussian carp) 45%, pork
fat 10%, dry demineralized milk whey 5%, wheat flour 1%, eggs chicken 4%, spices.
As analogy, boiled sausages "Otdelnaya" [18] were taken, which according to the
formulation contains: 60% of first grade beef, 23% of pork, 15% of pork fat.
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