Abstract
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
Highlights
The development and reinforcement of the health status in human of different ages cannot be achieved without consumption of the foodstuffs with high content of essential nutrients
The preliminary comparative investigation of the amino and fatty acid profiles in the intact SFF with chicken egg melange (CCEM) in compare to the SFF without CCEM supplementation has revealed the significant increases in the contents of essential amino acids: methionine by 35%, valine and isoleucine by 22–23%, threonine, leucine, phenylalanine, and lysine by 14–15% while the content of tryptophan in the CCEM‐supplemented SFF has been slightly lower; the ratio of essential ω‐6/ω‐3 polyunsaturated fatty acids (PUFAs) has been better in the CCEM‐supplemented SFF
The comparative investigation of the amino and fatty acid profiles in the CCEM‐supplemented SFF after different types of thermal treatment in compare to the intact one revealed that all treatments affected the contents of moisture, fat, and protein (Table 1)
Summary
The development and reinforcement of the health status in human of different ages cannot be achieved without consumption of the foodstuffs with high content of essential nutrients (well-balanced protein and fat, etc.). The protein of broiler meat is known to be valine-deficient and the foodstuffs fully balanced for all essential amino acids should be corrected for the valine content since the deficit (or absence) of this amino acid can result in the severe dysfunctions of the central nervous system and myasthenia [3]. Another important aspect of healthy nutrition is the balance in the fatty acid profile of the dietary lipids since saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids are the main structural and functional components of cell membranes. Minor part of the dietary essential PUFAs undergoes the biotransformation to eicosahexaenic and docosahexaenic acids [4,16], main fatty acids in the retinal membranes and the precursors of local cell-regulating hormones affecting the inflammation, bloodstream regulation, prepartum fetal loss, etc. [17]
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