ӨСІМДІК НЕГІЗІНДЕГІ ЕТ АЛМАСТЫРҒЫШТАН ЖАСАЛҒАН ЖАРТЫЛАЙ ЫСТАЛҒАН ШҰЖЫҚТЫҢ АМИНҚЫШҚЫЛДАРЫ МЕН МАЙ ҚЫШҚЫЛДАРЫНЫҢ ҚҰРАМЫН ЗЕРТТЕУ

Abstract

The article investigates the organoleptic parameters, the mass fraction of protein and fat, the amino acid and fatty acid composition of semi-smoked sausage from a vegetable meat substitute. Soy and chickpeas were selected as vegetable raw materials for semi-smoked sausage, and as a result of an organoleptic evaluation, their optimal ratio (70:30) was chosen. The composition of soy and chickpeas differs in a large amount of protein than that of other legumes. According to the results of the protein study in semi-smoked sausage from this vegetable raw material, it was revealed that the second sample had 15.76% more protein, the third sample had 14.77% higher, the fourth sample had 11.07% more, the fifth sample had 9.98% higher compared to the control sample. Accordingly, the amino acid composition, such as aspartic acid, arginine, phenylalanine, valine, methionine, threonine, leucine, lysine, are 61.24%, 28%, 24.8%, 25%, 15,58%, 14,28% higher, and 4.13 times, 5.39 times more than in the control sample. This indicates that the product can be considered as a biologically valuable and protein-rich product.