Determination of the biological value of minced semi-finished products with a complex food additive by the enzymatic method

Abstract

Providing the population with protein products of animal origin is becoming an increasingly difficult task at present. Therefore, the development of new meat products using animal protein is quite relevant. One of the criteria for determining the biological value of a product is the degree of its digestibility. The method is to determine the kinetics of acid and alkaline hydrolysis of protein components in minced semi-finished products in the “in vitro” system. For the study, minced semi-finished products (cutlets) were used: a control sample (the main raw material is beef cutlet meat and fat pork) and three prototypes with partial replacement of beef cutlet meat with a complex food additive based on animal and vegetable raw materials – 0.5%, 0.75%, and 1.0%, respectively. The hydration of the supplement is 1:15. The food supplement contains in its composition, g/100g: sodium alginate – 60, whey protein – 16, soy fibre – 24. Determination of the biological value of a protein by the enzymatic method is a fairly objective way to determine the ability of a protein to be broken down by proteolytic enzymes in the gastrointestinal tract. A device for protein hydrolysis was used by the enzymatic method to determine the biological value of minced semi-finished products. The essence of the method is six-hour hydrolysis by enzymes of the finished product. The first stage is fermentation with pepsin (3 hours), and the second stage is fermentation with trypsin (3 hours) with an hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition of a food mixture to the recipe of minced semi-finished products is advisable since it allows providing them with better digestibility indicators. Therewith, the digestibility of the prototypes was slightly higher than the control one. The digestibility index for the control was 69%, and for the experimental subjects – 68-74%. The expediency of using a complex food additive based on animal and vegetable raw materials for the production of minced meat semi-finished products with the share of replacement of the main raw materials from 8% to 16% with an increase in quality indicators was experimentally established, namely, the digestibility of minced semi-finished products has been confirmed by the “in vitro” system, pepsin-trypsin