Study of combination of pumpkin seed flour and turkey meat in hams

Galenko, Oleg; Hasyuk, Ostap; Kravchuk, Valentyna; Medianuk, Mariia

doi:10.24263/2310-1008-2021-9-1-6

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“…Основна частина індичого поголівʼя в Україні розміщувалась в індивідуальних домогосподарствах. Варто зазначити, що ринок індичатини в Україні демонструє стабільну інвестиційну привабливість: щороку він зростає на 10%, а рентабельність цього бізнесу становить 20-25% (Galenko, Hasyuk, Kravchuk & Medianuk, 2021).…”

Section: харчові технологіїunclassified

Research of biological and nutritional value of pumpkin seed flour for use in technology of turkey meat ham

Galenko¹,

Kravchuk²,

Medianyk³

et al. 2021

SWNUFT

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Pumpkin seed flour Food product Amino acid composition Fatty acid compositionThe results of research of foreign and domestic scientists prove the prospects for the use vegetable fiber processing in the technology of combined meat products. This helps to expand the range of meat products, distribute all ingredients, minimize losses during production and provides a fairly high biological and nutritional value of the product. Ultimately, such changes lead to the production of products of constant quality.Today, soy protein products are used in the production of meat products, which in the production of restructured meat products are replaced by protein preparations obtained during the processing of pumpkins, in particular pumpkin seed flour. It is necessary to take into account the functional and technological parameters of flour and minced meat systems with its use, its biological and nutritional value.The chemical composition as well as the nutritional value of pumpkin seeds depends on various factors, including size, weight and chemical composition of seeds.Analysis of the fractional protein composition of pumpkin seed flour allowed to conclude that these proteins contain a high mass fraction of water-and salt-soluble fractions, which is close to the corresponding index of muscle tissue of slaughter animals. The presence of albumins and globulins in pumpkin seed flour is 75.5% of the total protein. This characterizes it as a highly functional component which, together with muscle proteins, forms a stable protein matrix of meat systems.Analysis of the amino acid composition of the proteins of pumpkin seed flour made it possible to determine that their protein fractions contain a complete set of amino acids, including essential ones.According to the results of the study of the fatty acid composition of pumpkin seed flour, the high biological activity of lipids of the experimental samples was confirmed.

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Section: харчові технологіїunclassified