ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Обогащенные белковые продукты морского происхождения - новые компоненты рационов питания для людей с физической нагрузкой

Аннотация
The possibility of the use of the native and enzyme modified shrimp biomass (Pandalus borealis) for the development of functional foods that compensate for the lack of protein in people engaged in various sports (cyclic, speed-strength, competitive, complex coordination, technically complex, and combat sports) is scientifically substantiated and experimentally confirmed. For the first time, the technology is developed for the production of combined high-protein structured food systems (pate) using the native and enzyme modified shrimp biomass. Organoleptic, physico-chemical, and microbiological indicators of quality of high-protein structured food systems (pate) have been analyzed. In order to prove the biological effect and activity, amino acid and fatty acid comparative compositions of the native and enzyme modified shrimp biomass for the development of functional sport food products have been investigated. For the first time, fatty acid compositions of pate with and without the addition of an ant ioxidant have been examined. The storability of these products has been analyzed. The purpose of the paper is the development of the technology for the production of combined high-protein structured food systems (pate) using the native and enzyme modified shrimp biomass and the comparative analysis of their biological value.
Ключевые слова
native shrimp biomass , enzyme modified shrimp biomass , functional product , sports nutrition , proteins , amino acids , northern shrimp , soy peptides , polyunsaturated fatty acids
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Как цитировать?
Обогащенные белковые продукты морского происхождения - новые компоненты рационов питания для людей с физической нагрузкой. Foods and Raw Materials, 2013, vol. 1, no. 1, pp. 82-87
DOI
http://doi.org/10.12737/1561
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
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