The 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 treatment
Abstract
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
About the Authors
I. L. Stefanova
All-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 Sciences
Russian Federation
Russian Federation
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
L. V. Shakhnazarova
All-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 Sciences
Russian Federation
Russian Federation
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
A. Yu. Klimenkova
All-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 Sciences
Russian Federation
Russian Federation
Anastasia Yu. Klimenkova — researcher, Laboratory Of Infant And Special Poultry Products
142552, Moscow region, Rzhavki township. Tel.: +7–495–944–53–30
I. M. Sorokina
All-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 Sciences
Russian Federation
Russian Federation
Inna M. Sorokina — researcher, Testing laboratory center
142552, Moscow region, Rzhavki township.Tel.: +7–495–944–53–30
References
1. Tutelyan, V.A. (2000). On the correction of micronutrient deficits for the improvement of nutrition and health of infant and adult population on the threshold of the third millennium. Voprosy pitaniya, 4, 6–7. (in Russian)
2. Pokrovsky, A.A. (1994). Biochemical substantiation of the development of the foodstuffs with increased biological value. Voprosy Pitaniia, 1, 1–3. (in Russian)
3. Erastov, G.M. (2014). The nutritional value of poultry meat. Ptitsevodstvo, 3, 28–30. (in Russian)
4. Wall, R., Ross, R.P., Fitzgerald, G.F., Stanton, C. (2010). Fatty acids from fish: the anti-inflammatory potential of long-chain omega‑3 fatty acids. Nutrition Reviews, 68(5), 280–289. https://doi.org/10.1111/j.1753–4887.2010.00287.x
5. Vasilyev, A.V., Sharanova, N.E., Kulakova, S.N. (2014). Nutrimetabolomics — the new stage of biochemistry of nutrition. The role of nutrilipidomic analysis. Voprosy Pitaniia, 83(1), 4–11. (in Russian)
6. Farooqui, A.A. (2012). n‑3 fatty acid-derived lipid mediators in the brain: new weapons against oxidative stress and inflammation. Current Medicinal Chemistry, 19(4), 532–543. https://doi.org/10.2174/092986712798918851
7. Golberg, R.J., Katz, J. (2007). A meta-analysis of the analgesic effects of omega‑3 polyunsaturated fatty acid supplementation for inflammatory joint pain. Pain, 129(1), 210–223. https://doi.org/10.1016/j.pain.2007.01.020
8. Leaf, A. (2006). Prevention of sudden cardiac death by n‑3 polyunsaturated fatty acids. Fundamental and Clinical Phar- macology, 20(6), 525–538. https://doi.org/10.1111/j.1472–8206.2006.00438.x
9. SanGiovanni, J.P., Chew, E.Y. (2005). The role of omega‑3 long-chain polyunsaturated fatty acids in health and disease of the retina. Progress in Retinal and Eye Research, 24(1), 87–138. https://doi.org/10.1016/j.preteyeres.2004.06.002
10. Uauy, R., Dangour, A.D. (2006). Nutrition in brain development and aging: role of essential fatty acids. Nutrition Reviews, 64, S24- S33. https://doi.org/10.1111/j.1753–4887.2006.tb00242.x
11. Barceli-Coblijn, G., Hogyes, E., Kitajka, K., Puskas, L.G., A. Zvara, A., Hackler, L., Nyakas, C., Penke, Z., Farkas, T. (2003). Modification by docosahexaenoic acid of age-induced altera‑ tions in gene expression and molecular composition of rat brain phospholipids. Proceedings of the National Academy of Sciences, 100(20), 11321–11326. https://doi.org/10.1073/pnas.1734008100
12. Puskos L. G., Kitijka K., Nyakas, Barcelo-Coblijn, G., Far‑ kas, T. (2003). Short-term administration of omega‑3 fatty ac‑ ids from fish oil results in increased transthyretin transcription in old rat hippocampus. Proceedings of the National Academy of Sciences, 100(4) б 1580–1585. https://doi.org/10.1073/pnas.0337683100
13. Clarke, S.D. (2001). Polyunsaturated fatty acid regulation of gene transcription: a molecular mechanism to improve the metabolic syndrome. The Journal of Nutrition, 131(4), 1129–1132. https://doi.org/10.1093/jn/131.4.1129
14. Duplus, E., Glorian, M. (2000). Fatty acid regulation of gene transcription. Journal of Biological Chemistry, 275(40), 30749–30752. https://doi.org/10.1074/jbc.R000015200
15. Wahle, K.W.J., Rotondo, D., Heys, S.D. (2003). Polyunsaturated fatty acids and gene expression in mammalian systems. Proceedings of the Nutrition Society, 62(2), 349–360. https://doi.org/10.1079/pns2003249
16. Broadhurst, C.L., Wang, Y., Crawford, M.A., Cunnane, S.C., Parkington, J.E., Schmidt, W.F. (2002). Brain-specific lipids from marine, lacustrine, or terrestrial food resources: potential impact on early African Homo sapiens. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 131(4), 653–673. https://doi.org/10.1016/s1096–4959(02)00002–7
17. Umegaki, K., Hashimoto, M., Yamasaki, H., Fujii, Y., Yoshimura, M., Sugisawa, A., Shinozuka, K. (2001). Docosahexaenoic acid supplementation-increased oxidative damage in bone marrow DNA in aged rats and its relation to antioxidant vitamins. Free Radical Research, 34(4), 427–435. https://doi.org/10.1080/10715760100300361
18. Davis, B.C., Kris-Etherton, P.M. (2003). Achieving optimal es‑ sential fatty acid status in vegetarians; current knowledge and practical implications. The American Journal of Clinical Nutrition, 78(3), 640S‑646S. https://doi.org/10.1093/ajcn/78.3.640s
19. Omarov, R.S., Sycheva, O.V., Shlykov, S.N. (2011). Animal pro‑ teins in the technologies of meat products. Meat branch, 3(99), 36–38. (in Russian)
20. Stefanova, I.L., Mazo, V.K., Mokshantseva, I.V., Klimenkova, A. Yu. (2017). The perspectives of the use of egg albumen within functional food ingredients. Poultry and Chicken Products, 1, 43–45. (in Russian)
21. Stefanova, I.L., Shakhnazarova, L.V., Klimenkova, A. Yu. (2019). Technology development for eggs and egg components further processing and it introduction to industry. Proceedings sci- entific and technical support efficiency and quality production of agricultural products. 246–257. https://doi.org/10.30975/978–5–9909889–2–7–2019–1–1–246–257 (in Russian)
22. Nys, Y., Bain, M., Immerseel, F.V. (2011). Improving the Safety and Quality of Eggs and Egg Products: Vol. 1: Egg Chemistry, Pro‑ duction and Consumption. Woodhead Publishing Limited. — 602 p. ISBN: 9781845697549
23. Stefanova, I.L., Shakhnazarova, L.V., Klimenkova, A. Yu., Kra‑ syukov, Yu.N. (2017). The investigation of the process of coagula‑ tion of egg melange and qualitative characteristics of the result‑ ing product. Poultry and Chicken Products, 5, 49–53. (in Russian)
24. Lipatov, N.N., Lisitsyn, A.B., Yudina, S.B. (1996). The ad‑ vancement of the methods of design of the biological value of foodstuffs. Storage and processing of farm products, 2, 24–25. (in Russian)
Review
For citations:
Stefanova I.L., Shakhnazarova L.V., Klimenkova A.Yu., Sorokina I.M. The 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 treatment. Theory and practice of meat processing. 2020;5(3):22-27. https://doi.org/10.21323/2414-438X-2020-5-3-22-27
Views: 416
Email this article 