THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT
The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amin...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/221 |
| _version_ | 1797785960154398720 |
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| author | A. S. Kambarova A. N. Nurgazezova M. B. Rebezov ZH. K. Moldabaeva G. N. Nurymkhan ZH. M. Atambayeva E. ZH. Arinova |
| author_facet | A. S. Kambarova A. N. Nurgazezova M. B. Rebezov ZH. K. Moldabaeva G. N. Nurymkhan ZH. M. Atambayeva E. ZH. Arinova |
| author_sort | A. S. Kambarova |
| collection | DOAJ |
| description | The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value. |
| first_indexed | 2024-03-13T01:02:21Z |
| format | Article |
| id | doaj.art-ba7cfea7eafb4ea2a1fbea8248519d22 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:02:21Z |
| publishDate | 2021-01-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-ba7cfea7eafb4ea2a1fbea8248519d222023-07-06T11:47:12ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-01-0104916219THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEATA. S. Kambarova0A. N. Nurgazezova1M. B. Rebezov2ZH. K. Moldabaeva3G. N. Nurymkhan4ZH. M. Atambayeva5E. ZH. Arinova6Shakarim State University of SemeyShakarim State University of SemeyRussian Academy of Agriculture Human ResourcingShakarim State University of SemeyShakarim State University of SemeyShakarim State University of SemeyShakarim State University of SemeyThe article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value.https://www.vestnik-atu.kz/jour/article/view/221күркетауық етіпаштетамин қышқылдық құрамывитаминдік құрамыөсімдік-ақуыз қоспасыэкструдирлеубиологиялық құндылығыхимиялық құрамымясо индейкипаштетаминокислотный составвитаминный составрастительно-белковая добавкаэкструдированиебиологическая ценностьхимический составturkey meatpateamino acid compositionvitamin compositionvegetable protein additiveextrusionbiological valuechemical composition |
| spellingShingle | A. S. Kambarova A. N. Nurgazezova M. B. Rebezov ZH. K. Moldabaeva G. N. Nurymkhan ZH. M. Atambayeva E. ZH. Arinova THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT Алматы технологиялық университетінің хабаршысы күркетауық еті паштет амин қышқылдық құрамы витаминдік құрамы өсімдік-ақуыз қоспасы экструдирлеу биологиялық құндылығы химиялық құрамы мясо индейки паштет аминокислотный состав витаминный состав растительно-белковая добавка экструдирование биологическая ценность химический состав turkey meat pate amino acid composition vitamin composition vegetable protein additive extrusion biological value chemical composition |
| title | THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT |
| title_full | THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT |
| title_fullStr | THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT |
| title_full_unstemmed | THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT |
| title_short | THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT |
| title_sort | development of technology and formulation of meat paste of turkey meat |
| topic | күркетауық еті паштет амин қышқылдық құрамы витаминдік құрамы өсімдік-ақуыз қоспасы экструдирлеу биологиялық құндылығы химиялық құрамы мясо индейки паштет аминокислотный состав витаминный состав растительно-белковая добавка экструдирование биологическая ценность химический состав turkey meat pate amino acid composition vitamin composition vegetable protein additive extrusion biological value chemical composition |
| url | https://www.vestnik-atu.kz/jour/article/view/221 |
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