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INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH

A Step Towards Excellence

IJPR included in UGC-Approved List of Journals - Ref. No. is SL. No. 4812 & J. No. 63703

Published by : Advanced Scientific Research
ISSN
0975-2366
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IJPR 9[3] July - September 2017 Special Issue

July - September 9[3] 2017

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Studying the Chemical and Amino Acid Profile of Specialty Lamb Product

Author: BAHYTKUL ASSENOVA, ANTON NESTERENKO, MALAKHMAD GADZHIEV, BAKHODIR SULTONOV , TATIANA ZAITSEVA, OKSANA LAZAREVA, OKSANA LAZAREVA, SVETLANA GLEBOVA, ALINA OSTAPENKO
Abstract: 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.
Keyword: Kazy, Beef Round, Garlic, Lamb, Technology.
DOI: https://doi.org/10.31838/ijpr/2020.12.02.0137
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