ТHE BIOLOGICAL VALUE OF PASTES BASED ON THE FISH ROE

Authors

  • А. Menchyns'ka National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • T. Lebs'ka Kyiv National University of Trade and Economics, Kyiv, Ukraine

Keywords:

roe, paste, amino acids, amino-acid score, biological value

Abstract

The amino acid composition of proteins in spreads made from fish eggs was studied. Results of studies conducted prove, that in both samples of spreads among the essential amino acids dominated leucine and lysine, among non-essential amino-acids glutamic acid was dominant. The compliance of protein in studied spreads with ideal protein was established according to the amino-acid score. It was also determined, that the limiting amino acids in the "Ikrynka" spread are isoleucine (91%) and tryptophan (99%); in the "Zakusochna" sprad – valine (96%) and tryptophan (97%). The estimation of the nutritional adequacy of the protein components of spreads on the potential degree of their assimilation in terms of criteria and biological value. The degree of meeting human needs in essential amino acids in conditions of the consumption of 100 grams of spread, according to an adequate nutritional level, was determined. When consuming "Ikrynka" spread the daily human need for methionine and cysteine, valine, tryptophan is met. Consumption of "Zakusochna" spread makes for a high degree of daily needs in leucine, threonine, isoleucine meeting.

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References

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Published

2016-12-25

How to Cite

Menchyns'ka А., & Lebs'ka, T. (2016). ТHE BIOLOGICAL VALUE OF PASTES BASED ON THE FISH ROE. FOOD RESOURCES, 4(07), 125–130. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/265

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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