Systematic analysis of the nutritional and biological value of an analogue of meat semi-finished product from soybean processing products

In the last decade, modern technologies have been actively introduced in the production of analogues and meat substitutes, which make it possible to imitate the taste, texture, appearance and functional properties of traditional meat products. Despite significant improvements in the taste and texture of plant-based meat counterparts, the food industry continues to struggle with providing the right sensory experience, and there is a growing demand for clean-label, sustainable, nutritious ingredients. Meat analogues must meet a number of requirements, one of which is the balance in the content of food ingredients. A systematic analysis of the nutritional and biological value was carried out and partial indices of the balance of substructural elements of the analogue of the meat semi-finished product from soybean processing products were established: the balance of the recipe composition (Up) = 0.049; vitamin composition (Uv) = 0.052; mineral composition (Um) = 0.267; amino acid composition (Ua) = 0.42 and energy value (Ue) = 0.044. The value of the utility coefficient of the amino acid composition (AMC) is 0.871, and the indicator of comparable redundancy (RSI) is 5.04 %. The generalized Harrington criterion (generalized balance function) is 0.105 and is identical to the control (0.101). The biological value of the designed semi-finished product is 19.4 %. It has been established that the Harrington criterion and the biological value of sample 2 of the designed semi-finished product, as well as the AMC (0.871), are as close as possible to the control, which means that the developed products are as close as possible to the meat and vegetable semi-finished product in terms of nutritional value.