meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-3-22-27meat-144Research ArticleСтатьиThe changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatmenthttps://orcid.org/0000-0002-4394-5149StefanovaI. L.

Isabella L.  Stefanova  — doctor of technical sciences, chief researcher, Laboratory Of Infant And Special Poultry Products

142552, Moscow region, Rzhavki township. Tel.: +7–495–944–53–30

dp.vniipp@mail.ruhttps://orcid.org/0000-0001-5671-6495ShakhnazarovaL. V.

Liudmila V.  Shakhnazarova — candidate of technical sciences, leading researcher, Laboratory Of Infant And Special Poultry Products

142552, Moscow region, Rzhavki township. Tel: +7–495–944–53–30

dp.vniipp@mail.ruhttps://orcid.org/0000-0002-3272-9467KlimenkovaA. Yu.

Anastasia Yu. Klimenkova — researcher, Laboratory Of Infant And Special Poultry Products

142552, Moscow region, Rzhavki township. Tel.: +7–495–944–53–30

dp.vniipp@mail.ruhttps://orcid.org/0000-0001-7859-4011SorokinaI. M.

Inna M. Sorokina — researcher, Testing laboratory center

142552, Moscow region, Rzhavki township.Tel.: +7–495–944–53–30

dp.vniipp@mail.ruAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesRussian Federation202026102020532227Copyright © Stefanova I.L., Shakhnazarova L.V., Klimenkova A.Y., Sorokina I.M., 20202020Stefanova I.L., Shakhnazarova L.V., Klimenkova A.Y., Sorokina I.M.Stefanova I.L., Shakhnazarova L.V., Klimenkova A.Y., Sorokina I.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/144

The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied. The amino acid profiles were determined on Knauer analyzer; tryptophan by standard method. The biological value of the treated products was assessed using amino acid balance coefficients calculated by the method of N. N. Lipatov. It was found that the changes in the initial amino acid profiles of the SFFs were the least after water and steam boiling; braising and baking were found to increase the contents of the essential amino acids. The amino acid profiles in the treated SFFs were close to the reference values. The best criteria of their biological value (coefficient of rationality of amino acid composition, comparable redundance) were found after water and steam boiling. It was found that all types of thermal treatments insignificantly affected the parameters of fatty acid balance within the SFFs; the changes found were primarily related to slight increase in total content of saturated fatty acids and increase in total content of polyunsaturated fatty acids (PUFAs) in compare to initial profiles, by 2.64–3.88% depending on the treatment type. The changes in ω‑6/ω‑3 PUFAs ratios were more substantial especially after braising

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The authors declare that there are no conflicts of interest present.