Matches in SemOpenAlex for { <https://semopenalex.org/work/W3204249229> ?p ?o ?g. }
Showing items 1 to 73 of
73
with 100 items per page.
- W3204249229 endingPage "55" @default.
- W3204249229 startingPage "48" @default.
- W3204249229 abstract "When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %." @default.
- W3204249229 created "2021-10-11" @default.
- W3204249229 creator A5003334620 @default.
- W3204249229 creator A5031255624 @default.
- W3204249229 creator A5078398420 @default.
- W3204249229 date "2021-03-01" @default.
- W3204249229 modified "2023-09-27" @default.
- W3204249229 title "DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD" @default.
- W3204249229 cites W2745368696 @default.
- W3204249229 doi "https://doi.org/10.31548/animal2021.01.048" @default.
- W3204249229 hasPublicationYear "2021" @default.
- W3204249229 type Work @default.
- W3204249229 sameAs 3204249229 @default.
- W3204249229 citedByCount "2" @default.
- W3204249229 countsByYear W32042492292023 @default.
- W3204249229 crossrefType "journal-article" @default.
- W3204249229 hasAuthorship W3204249229A5003334620 @default.
- W3204249229 hasAuthorship W3204249229A5031255624 @default.
- W3204249229 hasAuthorship W3204249229A5078398420 @default.
- W3204249229 hasBestOaLocation W32042492291 @default.
- W3204249229 hasConcept C100544194 @default.
- W3204249229 hasConcept C129301982 @default.
- W3204249229 hasConcept C16311235 @default.
- W3204249229 hasConcept C178790620 @default.
- W3204249229 hasConcept C181199279 @default.
- W3204249229 hasConcept C185592680 @default.
- W3204249229 hasConcept C198118469 @default.
- W3204249229 hasConcept C206139338 @default.
- W3204249229 hasConcept C2780340462 @default.
- W3204249229 hasConcept C2909131143 @default.
- W3204249229 hasConcept C2987718291 @default.
- W3204249229 hasConcept C3019223276 @default.
- W3204249229 hasConcept C31903555 @default.
- W3204249229 hasConcept C53270655 @default.
- W3204249229 hasConcept C55493867 @default.
- W3204249229 hasConcept C94412978 @default.
- W3204249229 hasConceptScore W3204249229C100544194 @default.
- W3204249229 hasConceptScore W3204249229C129301982 @default.
- W3204249229 hasConceptScore W3204249229C16311235 @default.
- W3204249229 hasConceptScore W3204249229C178790620 @default.
- W3204249229 hasConceptScore W3204249229C181199279 @default.
- W3204249229 hasConceptScore W3204249229C185592680 @default.
- W3204249229 hasConceptScore W3204249229C198118469 @default.
- W3204249229 hasConceptScore W3204249229C206139338 @default.
- W3204249229 hasConceptScore W3204249229C2780340462 @default.
- W3204249229 hasConceptScore W3204249229C2909131143 @default.
- W3204249229 hasConceptScore W3204249229C2987718291 @default.
- W3204249229 hasConceptScore W3204249229C3019223276 @default.
- W3204249229 hasConceptScore W3204249229C31903555 @default.
- W3204249229 hasConceptScore W3204249229C53270655 @default.
- W3204249229 hasConceptScore W3204249229C55493867 @default.
- W3204249229 hasConceptScore W3204249229C94412978 @default.
- W3204249229 hasIssue "1" @default.
- W3204249229 hasLocation W32042492291 @default.
- W3204249229 hasOpenAccess W3204249229 @default.
- W3204249229 hasPrimaryLocation W32042492291 @default.
- W3204249229 hasRelatedWork W2034353110 @default.
- W3204249229 hasRelatedWork W2147221774 @default.
- W3204249229 hasRelatedWork W2354724532 @default.
- W3204249229 hasRelatedWork W2362799233 @default.
- W3204249229 hasRelatedWork W2376243000 @default.
- W3204249229 hasRelatedWork W2388689219 @default.
- W3204249229 hasRelatedWork W2429619057 @default.
- W3204249229 hasRelatedWork W3096025968 @default.
- W3204249229 hasRelatedWork W4360854464 @default.
- W3204249229 hasRelatedWork W2781795597 @default.
- W3204249229 hasVolume "12" @default.
- W3204249229 isParatext "false" @default.
- W3204249229 isRetracted "false" @default.
- W3204249229 magId "3204249229" @default.
- W3204249229 workType "article" @default.