USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION
https://doi.org/10.21323/2414-438X-2016-1-2-42-50
Abstract
In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-bone raw material to bone particle size of 100 ∙10–6 m and further processing of bone particles using reagent, cheese whey, with pH 4,3 is presented. When studying the nutritive and biological value of the protein complex, it was established that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used instead of the basic raw material in meat product production. The comparative analysis of the nutritive value of the protein complex and horse meat demonstrated the following results: the amino acid composition of the protein complex showed a balance of the essential amino acids and the high content of the essential amino acids which limit the biological value: lysine, leucine and threonine. The high content of polyunsaturated fatty acids was observed, which justified the biological value of the protein complex.
About the Authors
A. K. Kakimov
Shakarim State University of Semey, Semey
Kazakhstan
Kazakhstan
Doctor of Science, Professor, Dean of the Faculty of Information Communication Technologies
Semey city, 20 A Glinki street, 071412
Ph.: 8 7222 35 84 66
B. B. Kabulov
Shakarim State University of Semey, Semey
Kazakhstan
Kazakhstan
Candidate of Engineering Sciences, Associate Professor of the Department «Machines and devices of food manufactures»
Semey city, 20 A Glinki street, 071412
Ph.: 8 7222 35-05-90
Zh. S. Yessimbekov
Shakarim State University of Semey, Semey
Kazakhstan
Kazakhstan
PhD-students
Semey city, 20 A Glinki street, 071412
Ph.: 8 775 205 25 25
N. A. Kuderinova
Shakarim State University of Semey, Semey
Kazakhstan
Kazakhstan
Candidate of Engineering Sciences, Head of the Department «Geodesy and Construction»
Semey city, 20 A Glinki street, 071412
Ph.: 8 7222 35 84 38
References
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Review
For citations:
Kakimov A.K., Kabulov B.B., Yessimbekov Zh.S., Kuderinova N.A. USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION. Theory and practice of meat processing. 2016;1(2):42-50. https://doi.org/10.21323/2414-438X-2016-1-2-42-50
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