Introduction. Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Materials and methods. It is studied the technology of sausages with adding to the composition of poultry meat mechanically, serum protein concentrate, soy protein hydrated protein, animal protein, serum protein and developed protein-mineral carbohydrate supplement. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography. Results and discussion. Boiled sausage with a proteinmineral-hydrocarbon additive has higher consumer properties compared to control samples. The moisture content of minced meat which has been added to the chitosan, namely the soy protein, animal protein, serum protein, and protein-mineral-hydrocarbon additi. increases by 10-15%, which enables to increase the yield of the finished product and plan the product properties after the completion of the technological stages of production. The addition of protein-mineral-hydrocarbon additi.in the amount of 10% in hydrated state positively affects the technological properties, it provides support for moisture, fat during the heat treatment process, which is important when used in the technology of boiled smoked products. Cooked sausages has a balanced amino acid composition compared to control. In cooked sausages it is observed higher levels of valine (0.8%), lysine (by 0.91%), methionine (at 0.10%), threonine (at 0.54%), alanine (at 0.54%), aspartic acid (to 0.65%) and glycine (at 0.59%)in comparing with the control sample. Conclusions. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additi has a wellbalanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.

In the article, there were reviewed and conducted a comparative analysis of the amino acid composition of dietary supplements (animal protein, whey protein concentrate) and developed complex protein-mineral-carbohydrate additive using animal protein from natural pig meat, milk whey, chitosan, calcium chloride. The parameters of amino acid balance were set in order to determine the possibility of using secondary raw material as an additive to minced meat and target products. Results of the biological value of the developed protein-mineral-carbohydrate additive confirm the expediency of its use in the technology of meat products, as a valuable ingredient for the equivalent replacement of meat raw material. Received data suggest that the essential amino acids in PMCA are fairly balanced, utilitarian (rational) factor of amino acid composition of the protein corresponds to the degree of protein use by organism in relation to the required physiologically normal.

Keywords:Onion Extract Glucose Lipids Rat

No abstract

Introduction. The aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-tocook foods from wild game meat and determination of its optimal regimes. Materials and methods. Technology of thermal processing of the pickled ready-to cook product, meat of wild boar, marinades, barbecue is investigated after use of the different methods of thermal processing. For determination of content of iron the sulfosalicylic method of determination of oxide of iron is used, and for determination of the content of zinc is used inverse voltamperometric method. The method of determination of infra-red spectrums with the help of device of "Infrapid" is used. Results. The food value of meat of wild animals was estimated by physical and chemical indexes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals-pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated. Conclusions. The recomended technological mode for preparing of barbecue in steam converter is: t=220-260 °С, φ=15% for 9 minutes. Mineral composition of meat of wild boar surpass meat of pork by maintenance of some micro-and macronutrients. High maintenance of iron-1500 mcg/100 g in meat of wild boar-is able to satisfy the 20% of daytime ration of man.

The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Ukrainian people are selected for the study: cooked sausages and poultry meat wieners. The main components of the recipes are: red poultry meat, mechanically deboned poultry meat, medium-fat pork. In the recipes of the products developed, 10 % of the basic raw material was replaced with a hydrated protein-carbohydrate-mineral supplement. According to its physico-chemical characteristics, the protein-carbohydrate-mineral supplement in the technology of cooked sausage products allows us to get ready-made products with excellent quality parameters. It has been established that adding protein-carbohydrate-mineral supplement to the formulation significantly effects on the physico-chemical, functional, and technological parameters and biological value of meat products. The experimental data obtained show that the moisture content of the fresh stuffing for the sausages Kuryacha and the wieners Videnski is by 0.9 and 1.7%, respectively, higher than that in the control samples. The water-binding power in the fresh stuffing of the control samples is by 5% lower than in the test samples. In the finished product, the moisture-holding capacity is higher in the test samples (by 5.9% in the sausages Kuryacha, by 3.8% in the wieners Videnski). The study has shown that the amino acid score difference coefficient (AASDC) in the control sample of cooked sausage was by 11.2% higher than in the sample of the cooked sausage Kuryacha. In the control sausages, it was 13.0% higher than in the Videnski wieners. The developed cooked sausage products with the protein-carbohydrate-mineral supplement can be introduced into production as functional products with improved biological value.

У статті наведено порівняльну характеристику білків рослинного і тваринного походження. Ці добавки застосовують при виготовленні всіх видів м’ясних продуктів, що сприяє розширенню асортименту запропонованих добавок, поліпшенню їхніх функціональних властивостей і підвищенню рівня безпечності. Серед рослинних білків найбільш широко використовують соєві, цільове призначення яких–зниження собівартості готової продукції та стабілізація рецептури. Тваринні білки мають різноманітне походження (колагенові, молочні, плазма крові), це обумовлює різноманітність технологічних процесів і ширший діапазон застосування порівняно з соєвим аналогом. Тим паче повноцінні тваринні білки значно переважають рослинні за біологічною цінністю, краще збалансовані за амінокислотним складом, є добрими емульгаторами, дозволяють переробляти малоцінну жировмісну сировину, покращують консистенцію і пластичність фаршу, підвищують органолептичні властивості готових виробів, збільшують вихід, дозволяють суттєво знизити собівартість продукту.