1. THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT
- Author
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A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, and E. ZH. Arinova
- Subjects
күркетауық еті ,паштет ,амин қышқылдық құрамы ,витаминдік құрамы ,өсімдік-ақуыз қоспасы ,экструдирлеу ,биологиялық құндылығы ,химиялық құрамы ,мясо индейки ,аминокислотный состав ,витаминный состав ,растительно-белковая добавка ,экструдирование ,биологическая ценность ,химический состав ,turkey meat ,pate ,amino acid composition ,vitamin composition ,vegetable protein additive ,extrusion ,biological value ,chemical composition ,Technology (General) ,T1-995 - Abstract
The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value.
- Published
- 2021