Nutritional potential of horsemeat pate with milk sauce

The work studied the nutritional potential of horse meat pate with milk sauce. It is known that one of the promising options for expanding the raw material base of the meat industry is the involvement of horse meat in the production of specialized food products. In this regard, the goal of the research was to develop a comprehensive assessment of the protein composition of horse meat pate with milk sauce. The objectives of the work were: determining the content of the mass fraction of protein and the amino acid composition of horse meat pate with milk sauce, also determining the usefulness of the protein taking into account the amino acid score and calculating the balance coefficients of the amino acid composition and differences in the amino acid score. To determine the amino acid composition, reference data on the chemical composition of food products was used. The biological value of proteins was determined by calculating the amino acid score. As a control, we used the technology of the meat product “Chicken school pate”, which included blanched chicken meat, chicken broth, egg mass, butter, blanched carrots, sautéed onions, table salt, ground black pepper. The production technology of the meat product “Horse meat pate” was used as a prototype. It was found that the content of the mass fraction of proteins compared to the control in the experimental sample of horse meat pate with milk sauce was higher by 1.5%. When calculating the amino acid composition, it was revealed that horse meat pate with milk sauce contains the most leucine, 0.357 g per 100 g of protein, compared to other amino acids. It was also found that the developed horse meat pate with milk sauce has two limiting acids, which are contained in the smallest quantities - the first is methionine - 0.027 units and the second is phenylalanine - 0.032 units, and in the control - methionine - 0.740 and tryptophan -0.340 units, respectively. . It has been established that in the developed meat pate with milk sauce, the utilitarian coefficient is more controllable and this product will be better absorbed. Thus, an assessment of the complex balance of horse meat pate with milk sauce showed an increase in the balance of the product and a decrease in the content of amino acids in the product, which implies combining it with other products in the daily diet.