The study of amino acid composition of meat-containing sausages has allowed to
identify all EAC (Essential amino acids). These tables indicate that methionine,
isoleucine, valine, threonine and phenylalanine + tyrosine have a high content. The
evaluation of protein quality by amino acid (AS) has shown that the sulfur-containing
amino acid methionine has an amino acid score of 120%, and may be the source of this
amino acid in the diet. The value of CDAS of model sausages is characteristic for
boiled sausages of the highest grade, which makes it possible to assert about the full
biological value of meat-containing sausages with Muscovy duck meat with
appropriate combination of animal and vegetable protein-raw material.
Thus, the replacement of beef in the formulation of duck meat in combination
with protein preparations does not result in a decrease in biological value of products
of the boiled group and allows providing high consumer and nutritional value of
sausage products with this type of raw material.
The results of a study of nutritional value of boiled meat-containing sausages
with duck meat and silver carp showed that the protein content in the experimental
sample was 15.03 g /100 g, and so the replacement of meat raw material with fish and
meat of waterfowl practically did not reduce the mass fraction of proteins in boiled
sausage. At the same time, the mass fraction of fat in model sausage, compared to
control, decreased by 17.6% and amounted to 21.5% fat. Reducing the fat content of
boiled sausages with Muscovy duck meat and freshwater fish has led to a decrease in
the energy value of the product. Thereby, in the prototype, the amount of energy per
100 grams of sausage was 257 kcal, which is related to the ratio of fish and meat raw
materials. The energy value of the control sample was 318.14 kcal/100 g of the product,
which is 24% higher than in the experimental boiled sausage. However, there was an
improvement in the ratio of protein to fat, which was better for the model 0.7:1 than
the control sample, which was only 0.55:1. The results of a chromatographic study of
the content of amino acids of meat-containing boiled sausage with Muscovy duck meat
and silver Prussian carp, are shown in Figure 2 and in Table 4.
Study of the amino acids of meat-containing boiled sausages have shown that all
essential amino acids are present in the product. The greatest amount of threonine
differed, the AS of which was 173.00%. In the experimental sausage, the amount of
phenylalanine and tyrosine was limited — a score of 90.63%. The rest of essential
amino acids were higher than 100% and ranged from 106.06% by methionine to
168.40% for lysine. That is, the addition of silver Prussian carp meat, taking into the
account a high biological value of the protein of fish meat [24-25], allows to get a
biologically valuable product of the boiled group and a value close to 100% on sulfuric
and aromatic amino acids.
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