Estimation of the nutritional and biological value of boiled-smoked sausage products taking into account rational use of raw materials and calorie content
https://doi.org/10.47612/2220-8755-2020-15-155-165
Abstract
The results of studies on determination of the total chemical composition, amino acid, fatty acid composition and their balance for two prototypes of boiled-smoked sausages manufactured in accordance with the requirements of the new state standard are presented. It was found that the samples of sausages are characterized by high quality protein and its good balance in amino acid composition, which allows us to consider them as a source of complete protein. From the viewpoint of the biological value of fats, a low degree of balance is noted, expressed in the increased content of saturated fatty acids with respect to unsaturated ones. In addition, it was noted that a sample with a lower calorie content was superior in protein content and its contribution to total calorie content, protein: fat ratio in relation to optimal, in the content of individual amino acids, but inferior in overall amino acid balance.
About the Authors
A. Meliashchenia
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Khodoreva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
K. Marchenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Meliashchenia A., Khodoreva O., Marchenko K. Estimation of the nutritional and biological value of boiled-smoked sausage products taking into account rational use of raw materials and calorie content. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):155-165. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-155-165
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