The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment
The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knaue...
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The V.M. Gorbatov All-Russian Meat Research Institute
2020-10-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/144 |
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| author | I. L. Stefanova L. V. Shakhnazarova A. Yu. Klimenkova I. M. Sorokina |
| author_facet | I. L. Stefanova L. V. Shakhnazarova A. Yu. Klimenkova I. M. Sorokina |
| author_sort | I. L. Stefanova |
| collection | DOAJ |
| description | The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer analyzer; tryptophan by standard method. The biological value of the treated products was assessed using amino acid balance coefficients calculated by the method of N. N. Lipatov. It was found that the changes in the initial amino acid profiles of the SFFs were the least after water and steam boiling; braising and baking were found to increase the contents of the essential amino acids. The amino acid profiles in the treated SFFs were close to the reference values. The best criteria of their biological value (coefficient of rationality of amino acid composition, comparable redundance) were found after water and steam boiling. It was found that all types of thermal treatments insignificantly affected the parameters of fatty acid balance within the SFFs; the changes found were primarily related to slight increase in total content of saturated fatty acids and increase in total content of polyunsaturated fatty acids (PUFAs) in compare to initial profiles, by 2.64–3.88% depending on the treatment type. The changes in ω‑6/ω‑3 PUFAs ratios were more substantial especially after braising |
| format | Article |
| id | doaj-art-5104bf6490c14c70b16963476e41d36d |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2020-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-5104bf6490c14c70b16963476e41d36d2025-08-20T03:21:23ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-10-0153222710.21323/2414-438X-2020-5-3-22-27122The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatmentI. L. Stefanova0L. V. Shakhnazarova1A. Yu. Klimenkova2I. M. Sorokina3All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesThe changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer analyzer; tryptophan by standard method. The biological value of the treated products was assessed using amino acid balance coefficients calculated by the method of N. N. Lipatov. It was found that the changes in the initial amino acid profiles of the SFFs were the least after water and steam boiling; braising and baking were found to increase the contents of the essential amino acids. The amino acid profiles in the treated SFFs were close to the reference values. The best criteria of their biological value (coefficient of rationality of amino acid composition, comparable redundance) were found after water and steam boiling. It was found that all types of thermal treatments insignificantly affected the parameters of fatty acid balance within the SFFs; the changes found were primarily related to slight increase in total content of saturated fatty acids and increase in total content of polyunsaturated fatty acids (PUFAs) in compare to initial profiles, by 2.64–3.88% depending on the treatment type. The changes in ω‑6/ω‑3 PUFAs ratios were more substantial especially after braisinghttps://www.meatjournal.ru/jour/article/view/144broiler meatcoagulated chicken egg melangesemifinished foodstuffthermal treatmentamino and fatty acid profilesnutrient balance |
| spellingShingle | I. L. Stefanova L. V. Shakhnazarova A. Yu. Klimenkova I. M. Sorokina The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Теория и практика переработки мяса broiler meat coagulated chicken egg melange semifinished foodstuff thermal treatment amino and fatty acid profiles nutrient balance |
| title | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| title_full | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| title_fullStr | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| title_full_unstemmed | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| title_short | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| title_sort | changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment |
| topic | broiler meat coagulated chicken egg melange semifinished foodstuff thermal treatment amino and fatty acid profiles nutrient balance |
| url | https://www.meatjournal.ru/jour/article/view/144 |
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