Исследование влияния цитрата кальция на физико-химические показатели и аминокислотный состав рубленых котлет

Abstract

Purpose. Studying the possibility of enriching poultry chopped cutlets with calcium by using the food additive E 333(iii) calcium citrate. Materials and Methods. The object of research was chicken chopped semi-finished products (cutlets) produced according to TU 9214-009-42855891-2002 (GOST 31936-2012). The calcium-containing dietary supplement calcium citrate (GOST R 54538-2011) was used as a mineral concentrator. To determine the optimal amount of calcium citrate application, recipes for chopped chicken cutlets were developed without the use and with the use of calcium citrate in an amount of 1.0 (experienced no. 1) and 1.5% (experienced no. 2) by weight of raw materials. Classical and modern methods of analysis were used in the research: the moisture content in the finished product was determined according to GOST 33319-2015; the amount of protein substances – according to GOST 25011-2017; fat – according to GOST 23042-2015; ash content – according to GOST 31727-2012; the content of carbohydrates in terms of glucose – according to GOST 31470-2012; calcium content – according to GOST R 55573-2013. Results. Experimentally, it was found that the enrichment of the prototypes with calcium citrate had a positive effect on the calcium content in the finished product. Thus, the enrichment of minced meat by 1.0% contributed to an increase in the calcium content by 40.60%, compared with the control sample, and the enrichment of minced meat by 1.5% – by 50.03%, respectively. During the conducted studies, it was found that the content of essential amino acids in the experimental samples was slightly higher than in the control: lysine – by 1.79 and 4.71%, phenylalanine – by 1.87 and 1.07%, histidine – by 0.81 and 0.27%, leucine and isoleucine – by 1.19 and 0.32%, methionine – by 1.80 and 0.90%, valine – by 0.36 and 0.90%, threonine – by 2.96 and 0.85%, tryptophan – by 0.91 and 1.82%, respectively. The caloric content of the resulting cutlets ranged from 209.75 to 209.91 kcal. Conclusion. It has been established that the use of calcium citrate makes it possible to significantly enrich the finished food with this important macronutrient in human metabolism, and the resulting cutlets do not differ in their taste qualities from ordinary chopped cutlets. And the low calorie content of cooked cutlets is ideal for dietary nutrition and people leading a healthy lifestyle.