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Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons
International Journal of Food Science and Biotechnology
Volume 5, Issue 4, December 2020, Pages: 89-93
Received: Nov. 17, 2020; Accepted: Nov. 27, 2020; Published: Dec. 4, 2020
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Authors
Natalia Nesterenko, Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Natalia Orlova, Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Svitlana Belinska, Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Iuliia Motuzka, Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Anastasiya Ivanyuta, Department of Technology of Meat, Fish and Seafood, Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
Alina Menchynska, Department of Technology of Meat, Fish and Seafood, Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
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Abstract
Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months of low-temperature storage in experimental samples of semi-finished products in comparison with control samples has been established. The amino acid composition of semi-finished products has been determined by the method of ion-exchange column liquid chromatography using an automatic amino acid analyzer. Biological value of protein of quick-frozen semi-finished products from cultivated champignon has been determined by the amino acid composition of the experimental sample in comparison with the amino acid composition of the reference protein, proposed by FAO / WHO, and the following calculation of the amino acid score. Studies have shown that the dominant amino acids in all samples are tryptophan, phenylalanine and tyrosine. The main limiting amino acids are methionine and cystine. Studies of nitrogenous commercial mushroom semi-finished products have shown that quick-frozen semi-finished products from cultivated mushrooms, which have been pre-treated, regardless of the mushrooms varieties, have a higher biological value compared to the control samples.
Keywords
Cultivated Champignons, Total, Protein Nitrogen, Non-protein Nitrogen, Amino Acid Composition
To cite this article
Natalia Nesterenko, Natalia Orlova, Svitlana Belinska, Iuliia Motuzka, Anastasiya Ivanyuta, Alina Menchynska, Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons, International Journal of Food Science and Biotechnology. Vol. 5, No. 4, 2020, pp. 89-93. doi: 10.11648/j.ijfsb.20200504.17
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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