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- Title
Meat products for the nutrition of people with the overweight of body - pandemic of ХХІ century.
- Authors
Peshuk, Lyudmyla; Halenko, Oleg; Androsova, Anastasia; Volodymyr, Bogun
- Abstract
Introduction. A basic task in solving a problem of overweight is development of such special foods which would give an opportunity to the people with the overweight of body to bring down body weight, consuming that or other product. Such effect can be attained by adding or changing a certain component in compounding by other one with high functional properties. Materials and methods. Studied guinea fowl meat and ham balanced in amino acid and fatty acid composition. Methods of mathematical simulation of the finished product formulations, experimental methods of chemical composition, structure and mechanical properties of the product. Amino acid composition determined by ion chromatography analyzer amino acids of T-339. Raw fatty acid composition was determined by gas chromatography. Results and discussion. For normal human body best ratio of essential fatty acids is considered to be 1:1:1. Most close to this indicator is ideal for fat wild ducks and guinea fowl (1:0.9:0.7 and 1:0.5:1.0). The worst the ratio of fatty acids is mutton fat (1:0.1:1.9). The ratio "polyunsaturated fatty acids" / "saturated fatty acids" is the best pork fat (0.27) and quail (0.21). The worst is fat wild duck (1.27), horse (0.58) and chicken fat (0.56). For normal human body works best ratio of essential fatty acids is considered to be 1:1:1. Boiled-smoked wis meat of guinea fowl ham has more balanced amino acid composition in comparing to the control standards. In the boiled-smoked ham there is higher content of valine (on 0,6%), lysin (on 0,71%), methionine (on 0,20%), threonine (on 0,69%), alanine (on 0,59%), aspartic (on 0,69%), and glycine (on 0,79%) comparatively with a control standard. A ham with meat of guinea-fowl approaches the albumen of chicken egg by the content of irreplaceable amino acids, and the content of such amino acids as a valine, isoleucine, leucine, lysin, alanine, arginine, aspartic, glycine, glutamic acid and tirosin is higher than in the albumen of chicken egg. Conclusions. The boiled-smoked ham with meat of guineafowl has well balanced amino acid composition and is characterized by a high biological value and can be attributed to the accomplished foodstuffs by a content of irreplaceable amino acids.
- Subjects
NUTRITIONAL value; MEAT; OVERWEIGHT persons; COOKING
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p6
- ISSN
2310-1008
- Publication type
Article