Biological efficiently of cooked sausages protein

Abstract

Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of the organism, and the functioning of cellular metabolism. Due to the ability of maintaining a balance between anabolic and catabolic metabolism, industrial proteins have achieved the status of a biologically active ingredient or substance that promotes health, which is associated with the placement of peptides or amino acids in the chain encoded in each protein. The article presents the data of conducted researches on the influence of created functional composition containing protein (FCP) of the given composition and properties on SCORE and indicators of biological efficiency of cooked sausages proteins. Biological value, as a criterion for evaluating the protein, is very important for determining the effectiveness of its use by the organism. The product's amino acid composition is one of the indicators of its biological value. As a result of the obtained data analysis on the study of the experimental cooked sausage's amino acid composition, it was found that the experimental samples using the FCP were balanced by the content of essential amino acids in comparison with the control sample. For a experimental sample number 1 using FCP in combination with red poultry compared to the control sample, the number of all essential amino acids is increased by an average of 67.2%. For the experimental sample number 2 using FCP combined with mechanical deboned poultry meat (MDPM), there is a decrease in the number of amino acids such as lysine, valine, sulfur-containing (compared to the experimental sample number 1), the SCORE for which is less than 100%. Calculating the indicator of biological value and comparative redundancy, and the coefficients of differentiation the amino acid composition (CDAAC) and utility, generalized the effect of FCP on the biological efficiency of the product's protein. The use of FCP in the cooked sausages technology in the amount of 30% increases the biological value of experimental samples by an average of 3%, utilitarian utilization rate – by 8.4%, and reduces the comparative redundancy by an average of 50%, CDAAC – by 4% compared to the control sample. Replacement of the meat raw material developed by the FCP in the recipes of cooked sausages increases and balances the amino acid composition of the experimental samples.

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

“…These sausages are distinguished by their delicate texture, unique taste and many variations in the recipe [28][29][30]. They are a source of protein, vitamins and minerals, which makes them a popular choice to meet the nutritional needs of people of different age groups, including the elderly [31][32][33][34].…”