Affiliation
a Institute of Food Resources of NAAS of Ukraine
Copyright ©Zmiyevskaya et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The use of whey protein concentrate obtained with the ultrafiltration method (KSB-UF) in the technology of restructured formed products manufactured from broiler meat to enhance their biological value is grounded. The evaluation criterion of optimality was equilibration of amino acids content (biological value). Amino acid score, utility (u) and redundancy (σred) coefficients of protein were taken as characteristic indices of biological value of the product. Mathematical modeling of the formulation of restructured formed broiler meat product made it possible to calculate the optimum quantity of KSB-UF, adequate to increase the biological value of protein in the product compared to FAO/WHO “model” protein. Values of KSB-UF varied within 0.5-4.0 % interval. Estimation of food value and equilibration of the modeled meat products formulations is adduced together with the physical and chemical properties of the formulations developed. The addition of 2 % KSB-UF is determined to enhance quality parameters of meat products. The said quantity of the concentrate in a restructured formed product, makes it possible to increase protein content by 0.93 % and absorbency rate by 13.5 %, and to decrease the level of amino acids irrationally used by organism by 12.81 %. Together with that, the moisture-retaining capacity of the product increased by 5.92 %, fat-holding capacity increased by 2.4 % and product output increased by 1.4 %.
Keywords
Biological value,
whey protein concentrate KSB-UF,
restructured formed product,
digestibility rate,
chicken skin
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