Development of regression model of proteins attackability process in meat food (in vitro)
https://doi.org/10.21323/2414-438X-2021-6-3-236-241
Abstract
In the presented article the authors consider the issues of development of regression model for process of food digestion by proteolytic enzymes in human body. The authors use correlation analysis. They analyze the main nutritional values and physical and chemical properties of meat products, the modes of heat treatment of semi-finished lamb products. The essential parameters and features are determined to find the dependence between the factor values and efficient values of the basic raw material, which affect the quality of the technological processes and, in general, the finished product. The regression model equation is mathematically calculated by methods of solving K. Gauss linear equations. The standard deviations of parameters are calculated, the initial data are normalized; the matrices of the pair correlation coefficients, lower and upper limits of their values are compiled. Equations of the mathematical regression model of meat proteins attackability by proteolytic enzymes — in vitro (pepsin, trypsin) are developed. It is proved that the obtained equation represents a regression model of the process of meat food proteins attackability by enzymes (pepsin, trypsin and chymotrypsin), depending on the determined 3 essential factors (weight of a meat piece, duration of frying, collagen content in lamb meat). Also this equation reflects the process of lamb digestibility in a digestive tract of a human body.
About the Authors
A. S. Pulatov
Namangan Engineering-Construction Institute
Uzbekistan
Uzbekistan
candidate of technical sciences, assosiate professor, Department of Life Safety and Ecology
Namangan city, 160103. I. Karimov Avenue, 12, Republic of Uzbekistan
Tel.: + 998–69–234–29–63
M. A. Nikitina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies
of the Center of Economic and Analytical Research and Information Technologies
26, Talalikhina str., 109316, Moscow, Russia
Tel: +7–495–676–95–11 extension 297
References
1. Anwar, A. (1962). Evaluation of proteins by in vitro pancreatin digestion. Poultry Science, 41(4), 1120–1123. https://doi.org/10.3382/ps.0411120
2. Akeson, W.R., Stahmann, M.A. (1964). A pepsin pancreatin digest index of protein quality evaluation. The Journal of Nutrition, 83(3), 257–261. https://doi.org/10.1093/jn/83.3.257
3. Denton, A.E., Elvehjem, C.A. (1953). Enzymatic liberation of amino acids from different proteins. The Journal of Nutrition, 49(2), 221–229. https://doi.org/10.1093/jn/49.2.221
4. Evans, R.J., Butts, H.A. (1949). Inactivation of amino acids by autoclaving. Science, 109(2840), 569–571. https://doi.org/10.1126/science.109.2840.569
5. Pokrovskiy, A.A., Erganov, I.D. (1965). The attackability of food proteins by proteolytic enzymes in vitro. Problems of Nutrition, 3, 38–44. (In Russian)
6. Pandey, S (2020). Principles of correlation and regression analysis. Journal of the practice of cardiovascular sciences, 6(1), 7–11. https://doi.org/10.4103/jpcs.jpcs_2_20
7. Draper, N. R., Smith, H. (1966). Applied regression analysis, 2nd ed.: New York, John Wiley, 1996.
8. Snedecor, G. W., Cochran, W.G. (1967) Statistical methods, 6th ed.: Ames, Iowa State Univ. Press, 1967.
9. Gardner, G.E., Starling, S., Charnley, J., Hocking-Edwards, J., Peterse, J., Williams, A. (2018). Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speed. Meat Science, 144(10), 91–99. https://doi.org/10.1016/j.meatsci.2018.06.020
10. Tørngren, M.A., Darré, M., Gunvig, A., Bardenshtein, A. (2018). Case studies of packaging and processing solutions to improve meat quality and safety. Meat Science, 144(10), 149–158. https://doi.org/10.1016/j.meatsci.2018.06.018
11. Watanabe, A., Kamada, G., Imanari, M., Shiba, N., Yonai, M., Muramoto, T. (2015). Effect of aging on volatile compounds in cooked beef. Meat Science, 107(09), 12–19. https://doi.org/10.1016/j.meatsci.2015.04.0084
12. Sogut, B., Kurbal, O.F., Demirulus, H., Inci, H. (2010). Growth performance of Big-6 broiler white turkeys in the different rearing conditions. Journal of animal and veterinary advances, 9(9), 1334–1337. https://doi.org/10.3923/javaa.2010.1334.1337
13. Djuric, N., Prodanovic, S., Brankovic, G., Djekic, V., Cvijanovic, G., Zilic, S. et al. (2018). Correlation-Regression Analysis of Morphological-Production Characteristics of Wheat Varieties. Romanian biotechnological letters, 23(2), 13457–13465
14. Ding, Y., Pu, L., Kan, J. (2017). Hypolipidemic effects of lipidlowering granulated tea preparation from Monascus-fermented grains (adlay and barley bran) mixed with lotus leaves on SpragueDawley rats fed a high-fat diet. Journal of Functional Foods, 32(5), 80–89. https://doi.org/10.1016/j.jff.2017.02.025
15. Rajičić, V., Popović, V., Perišić, V., Biberdžić, M., Jovović, Z., Gudžić, N. et al. (2020). Impact of nitrogen and phosphorus on grain yield in winter triticale grown on degraded vertisol. Agronomy, 10(6), number article 757. https://doi.org/10.3390/agronomy10060757
16. Mann, N.J. (2018). A brief history of meat in the human diet and current health implications. Meat Science, 144(10), 169–179. https://doi.org/10.1016/j.meatsci.2018.06.008
17. Derr, J., Kris-Etherton, P.M., Pearson, T.A., Seligson, F.H. (1993). The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: II. The plasma total and low-density lipoprotein cholesterol response of individual fatty acids. Metabolism, 42(1), 130–134. https://doi.org/10.1016/0026–0495(93)90183-O
18. Yu, S., Derr, J., Etherton, T.D., Kris-Etherton, P.M. (1995). Plasma cholesterol-predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic. The American Journal of Clinical Nutrition, 61(5), 1129–1139. https://doi.org/10.1093/ajcn/61.5.1129
19. Müller, H., Kirkhus, B., Pedersen, J.I. (2001). Serum cholesterol predictive equations with special emphasis on trans and saturated fatty acids. An analysis from designed controlled studies. Lipids, 36(8), 783–791. https://doi.org/10.1007/s11745–001–0785–6
20. Rskeldiev, B.A., Uzakov, Ya. M., Butsik, V.A., Hegay, G.P. (2008). Complex dressing of mutton. Meat Industry, 9, 67–69. (In Russian)
21. Uzakov, Ya. M. (2012). Research of the biological and nutritional value of mutton. Bulletin of the Almaty Technological University, 4, 16–20. (In Russian)
22. Rogov, I.A., Zabashta, A.G., Kazyulin, G.P. (2009). Technology of meat and meat products. Moscow: Kolos, 2009. (In Russian)
Review
For citations:
Pulatov A.S., Nikitina M.A. Development of regression model of proteins attackability process in meat food (in vitro). Theory and practice of meat processing. 2021;6(3):236-241. https://doi.org/10.21323/2414-438X-2021-6-3-236-241
Views:
527
Email this article 