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AMINO ACID COMPOSITION OF COOKED SAUSAGE PRODUCTS ENRICHED WITH CHLORELLA
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Evaluation of the amino acid composition of cooked sausage products is an important component for determining their nutritional value and nutritional properties of the finished product. Promising in the technology of cooked sausages is the use of chlorella, which prevails in the amino acid composition of certain types of traditionally used seaweed. The aim of the article is to study the amino acid composition of sausage products with the addition of chlorella. The mass fraction of essential amino acids in the control and experimental samples was determined by chromatographic method. The amino acid ratio, its coefficient of variation, and biological value were determined by the calculation method. According to the results of determining the content of essential amino acids, it was found that experimental sample 1 has a higher amount of them compared to the control, namely histidine - by 7,37 %, isoleucine - by 25.04 %, lysine - by 19.75 %, leucine - by 15.63 %, threonine - by 10.06 %, valine - by 7.26 %, methionine - by 7.00 %, tryptophan - by 3.60 %, phenylalanine - by 2.07 %. It was found that the developed samples of sausage products with the addition of chlorella are a source of leucine, lysine, and isoleucine. The calculation of the amino acid ratio in the experimental samples showed that all essential amino acids have a value of 100 % and above, the limited amino acid is threonine, whose ratio is 102 % for sample 1 and 101 % for sample 2, and the highest ratio belongs to histidine - 175 % for the first sample and 165 % for the second. It was found that the coefficient of amino acid scoring in experimental samples 1 and 2 is lower by 2.88 % and 1.34 % compared to the control, and the indicators of biological value are respectively higher by 2.88 % and 1.34 % compared to the control. Thus, the introduction of chlorella into the formulation allows to improvethe amino acid composition of the finished sausage product due to a balanced set of essential amino acids
National University of Life and Environmental Sciences of Ukraine
Title: AMINO ACID COMPOSITION OF COOKED SAUSAGE PRODUCTS ENRICHED WITH CHLORELLA
Description:
Evaluation of the amino acid composition of cooked sausage products is an important component for determining their nutritional value and nutritional properties of the finished product.
Promising in the technology of cooked sausages is the use of chlorella, which prevails in the amino acid composition of certain types of traditionally used seaweed.
The aim of the article is to study the amino acid composition of sausage products with the addition of chlorella.
The mass fraction of essential amino acids in the control and experimental samples was determined by chromatographic method.
The amino acid ratio, its coefficient of variation, and biological value were determined by the calculation method.
According to the results of determining the content of essential amino acids, it was found that experimental sample 1 has a higher amount of them compared to the control, namely histidine - by 7,37 %, isoleucine - by 25.
04 %, lysine - by 19.
75 %, leucine - by 15.
63 %, threonine - by 10.
06 %, valine - by 7.
26 %, methionine - by 7.
00 %, tryptophan - by 3.
60 %, phenylalanine - by 2.
07 %.
It was found that the developed samples of sausage products with the addition of chlorella are a source of leucine, lysine, and isoleucine.
The calculation of the amino acid ratio in the experimental samples showed that all essential amino acids have a value of 100 % and above, the limited amino acid is threonine, whose ratio is 102 % for sample 1 and 101 % for sample 2, and the highest ratio belongs to histidine - 175 % for the first sample and 165 % for the second.
It was found that the coefficient of amino acid scoring in experimental samples 1 and 2 is lower by 2.
88 % and 1.
34 % compared to the control, and the indicators of biological value are respectively higher by 2.
88 % and 1.
34 % compared to the control.
Thus, the introduction of chlorella into the formulation allows to improvethe amino acid composition of the finished sausage product due to a balanced set of essential amino acids.
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