acid score, the imbalance of the amino acid score CDAA (coefficient of difference of
amino acid score) [20].
Determination of the content of amino acids in products was realized by the
method of ion-changing column chromatography using the amino acid analyzer
«BIOTRONIK» (Germany). The content of bound irreplaceable and replaceable amino
acids is calculated in g for 100 g of the product [21]. For preparing samples, the batch
with mass 0.1 g was put in the test-tube with the closed cork, poured with 10 cm
3
of
distilled water and 10 cm
3
of concentrated saline acid. The test tube was hermetically
corked up and put in a drying-frying chamber with temperature 130 ºС for 8 hours. The
obtained hydrolysate was filtered through a wadding filter and poured by 3 volumes of
distilled water. The obtained solution was transferred in a porcelain dish and
evaporated on an electric stove to volume 0.5…1.0 ml. The obtained sample was
diluted by distilled water and filtered through a paper filter in 50 ml test-tube and a
filter was washed till a test-tube was filled with 35–40 ml. The quantitative
determination of amino acids was made by taking 1 ml and adding 1 ml of a buffer
solution with рН=2,2. The obtained sample was passed through a membrane filter with
pores diameter being 0.45 mcm. 50 mcl of the cleaned sample were taken and put in a
chromatographic ion-exchanging column of the analyzer. After finishing the analysis,
the obtained chromatogram was deciphered and areas of peaks of each amino acid were
calculated by the method of external standard.
The amino acid score (%) was calculated by (7) [24]:
AS=AA
х
/AA
s
×100, (1)
where AS – amino acid score; AA
х
– amino acid in the studied protein AA
s
– the
same amino acid in the standard protein or by the scale. The amino acid scale of
FAO/WHO was used as a standard for calculating the amino acid score [22]. The
absolute error of measurements was determined using Student criterion, reliable
interval Р=0,95, number of repeats in determinations 3–4, number of parallel tests of
experimental samples – 3. [23]
Results and discussion. According to the calculations of the nutritional value of
meat-containing sausages with Muscovy duck meat protein content in the formulation
analogue was 16.25 g/100 g of product, while in the developed formulation, this figure
increased by an average of 47% and was at the level of 23.7–24.1%. Despite the
replacement of first grade beef in the formulations, the protein content not only did not
decrease, but also increased, due to the introduction of high protein raw materials of
animal and vegetable origin: dry milk powder, soybean isolate and protein from pork
skins. The mass fraction of fat in model sausages was 20.1–21.2%, which ensured a
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