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Studying the Chemical and Amino Acid Profile of Specialty Lamb Product
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| Author:
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BAHYTKUL ASSENOVA, ANTON NESTERENKO, MALAKHMAD GADZHIEV, BAKHODIR SULTONOV , TATIANA ZAITSEVA, OKSANA LAZAREVA, OKSANA LAZAREVA, SVETLANA GLEBOVA, ALINA OSTAPENKO
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| Abstract:
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One of the ways to improve the technology and expand the range of delicious food products that combine
high biological value is through the use of lamb. In this article three variants of mutton meat product are
developed, with different ratio of garlic and beef bowels and salt. Significant changes in fat (P < 0.05) and
mineral substances (P < 0.05) were observed. In the developed product from the lamb the protein varies from
17.1% to 19.6%, fat from 18.5% to 25.9%, minerals from 1.8% to 2.7%. The amino acid composition is
represented by all essential amino acids, which meets the human body's need for these amino acids.
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| Keyword:
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Kazy, Beef Round, Garlic, Lamb, Technology.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.02.0137
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| Download:
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Request For Article
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