Borsoliuk L. M., Verbyts'kyj S. B., Vojtsehivs'ka L. I., Shelkova T. V.
Pages: 67-72.

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Abstract

The purpose. To study fat-acid content of meat pastes, enriched with corn, linen flour, their mixture, and also coupages of oils (corn, linen, sunflower). Methods. Study of fat-acid content of vegetable oils, their coupages and model meat pastes were carried out using method of gas chromatography on a device «Kupol». Oxidation level of fat was determined using method based on oxidation of monohydroiodide acid by peroxides which contain in fat, with the subsequent titration of the secreted iodine by thiosulphate of sodium. Quality of meat and meat food during storage was evaluated on accumulation of by-products of oxidative spoilage of fat which react with 2-thiobarbituric acid. Object of probes were samples of meat pastes produced in industrial conditions which formulas included semifat pork, premium beef, chicken liver, corn flour, linen flour, or their mixtures, coupages of vegetable oils (sunflower, linen, corn). Results. They studied fat-acid content of meat pastes, enriched by corn, linen flour, their mixture, and also coupages of oils. It was established that use of the specified vegetable components increased the content of polynonsaturated fatty acids in finished products in 1,6–1,7 times as compared to check samples. That significally influenced ratio t-6 and --3 fatty acids within the limits of (9,8–11,0):1,0. They also fixed that in structure of protein there were all essential amino acids, their general amount in the probed samples was on 1,3–3,1% above, than in control. Biological value of meat pastes was determined. It was established that meat pastes with vegetable components possess a higher biological value in comparison with check samples on 7,3–9,3%. Conclusions. The opportunity is established of adjustment fat-acid content of meat pastes for feed of children of preschool and school age by introduction in formulas of different kinds of flour and vegetable oils.

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Key words: polynonsaturated fatty acids, flour, coupages of vegetable oils, pastes.

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