Affiliation
a Shakarim State University of Semey
b South Ural State University (Research University), Institute of Economy, Trade, Technology
Copyright ©Okuskhanova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Improvement of food quality and developing nutritious food by adopting new technologies and methods is one of the key factors in designing new formulations of food products. In this paper the amino acid composition of the pate, including the red deer meat (maral meat), protein enricher and beans, was determined. The protein enricher and beans were added to the total mass of the product in 15% and 20% ratio for Formulation 2 and in 25% and 10% ratio - for Formulation 3, Formulation 1 being without any additives. Amino acid composition was analyzed by the method of high performance liquid chromatography (HPLC). From the results, it was observed that the pate with the formulation 3 (25% of protein enricher and 10% of beans) had a high content of both essential and non-essential amino acids comparing with the pate of Formulations 2 and 1. Calculation of the amino acid score indicated that Formulation 3 complied with the requirements of FAO/WHO scale, the fact bringing about its advantages. The limiting amino acid in the pates of Formulations 1 and 2 was tryptophan. High content of isoleucine, lysine and phenylalanine+tyrosine was observed. The Rc protein amino acid composition rationality index for Formulation 1 was Rc = 0.704, for Formulation 2- Rc =0.738, for Formulation 3- Rc =0.796; the protein qualitative indicator (PQI) for Formulation 1 was 3.19, for Formulation 2 was 3.83 and for Formulation 3 3.74.
Keywords
Pate,
meat of maral,
protein enricher,
amino acids,
HPLC
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