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Physical-Chemical and Amino Acid Composition of Horsemeat
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| Author:
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YERMEK ABILMAZHINOV, DMITRIY KULIKOV, EVGENY ROTANOV, VALENTINA YAKUNINA, MARINA MIRGORODSKAYA, VLADIMIR ERMOLAEV, MARS KHAYRULLIN, BIBIGUL ABILMAZHINOVA
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| Abstract:
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Horsemeat is a non-traditional type of meat with high nutritional value, used in the meat industry. In this article the chemical and amino acid composition of horse meat samples is studied. The protein content varies from 18.7 to 20.64%, fat from 4.90% to 6.12%, moisture from 72.50% to 74.30% and ash from 0.90% to 1.10%. The protein of horse meat contained 7993.32 mg/100g of essential amino acids. Among essential amino acids phenylalanine (852.19 mg/100g) and methionine (444.6 mg/100g) are predominant. The active acidity is at the level of 5.65 - 5.95, the water-binding capacity is 65.23 - 69.86%.
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| Keyword:
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horsemeat, amino acid, water-binding capacity, nutrient
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.03.256
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| Download:
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Request For Article
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