Biological efficiently of cooked sausages protein

Keywords: biological efficiency of protein, cooked sausage, essential amino acids, functional composition containing protein, biological value, protein


Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of the organism, and the functioning of cellular metabolism. Due to the ability of maintaining a balance between anabolic and catabolic metabolism, industrial proteins have achieved the status of a biologically active ingredient or substance that promotes health, which is associated with the placement of peptides or amino acids in the chain encoded in each protein. The article presents the data of conducted researches on the influence of created functional composition containing protein (FCP) of the given composition and properties on SCORE and indicators of  biological efficiency  of cooked sausages proteins. Biological value, as a criterion for evaluating the protein, is very important for determining the effectiveness of its use by the organism. The product's amino acid composition is one of the indicators of its biological value. As a result of the obtained data analysis on the study of the experimental cooked sausage's amino acid composition, it was found that the experimental samples using the FCP were balanced by the content of essential amino acids in comparison with the control sample. For a experimental sample number 1 using FCP in combination with red poultry compared to the control sample, the number of all essential amino acids is increased by an average of 67.2%. For the experimental sample number 2 using FCP combined with mechanical deboned poultry meat (MDPM), there is a decrease in the number of amino acids such as lysine, valine, sulfur-containing (compared to the experimental sample number 1), the SCORE for which is less than 100%. Calculating the indicator of biological value and comparative redundancy, and the coefficients of differentiation the amino acid composition (CDAAC) and utility, generalized the effect of FCP on the biological efficiency of the product's protein. The use of FCP in the cooked sausages technology in the amount of 30% increases the biological value of experimental samples by an average of 3%, utilitarian utilization rate – by 8.4%, and reduces the comparative redundancy by an average of 50%, CDAAC – by 4% compared to the control sample. Replacement of the meat raw material developed by the FCP in the recipes of cooked sausages increases and balances the amino acid composition of the experimental samples.


Alexandratos, N., & Bruinsma, J. (2003). World Agricul-ture: Towards 2015/2030: an FAO Perspective. Land Use Policy, 20(4), 375.

Antipova, L.V., Glotova, I.A., & Rogov, I.A. (2001). Metody issledovaniya myasa i myasnyh produktov. Kolos: Moskva (in Russian).

Belluco, S., Halloran, A., & Ricci, A. (2017). New protein sources and food legislation: The case of edible in-sects and EU Law. Food Secur, 9, 803–814. doi: 10.1007/s12571-017-0704-0.

Durst, P.B., Johnson, D.V., Leslie, R.N., & Shono, K. (2010). Forest insects as food: human bite back. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. Bangkok: Thailand.

Hartmann, R., & Meisel, H. (2007). Food-derived pep-tides with biological activity: from research to food applications. Curr. Opin. Biotechnol, 18(2), 163–169. doi: 10.1016/j.copbio.2007.01.013.

Hoffer, L.J. (2016). Human protein and amino acid re-quirements. JPEN: J. Parenter. Enter. Nutr., 40(4), 460–474. doi: 10.1177/0148607115624084.

Holovko, M.P., Kolesnyk, T.L., & Kolesnyk, A.O. (2011). Vplyv ioniv kaltsiiu napivfabrykatu kistkovoho kharchovoho na peretravliuvanist bilkiv miasnykh sichenykh vyrobiv. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2, 227–233 (in Ukrainian).

Institute of Medicine (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholester-ol, protein, and amino acids. Washington, DC: The National Academies Press. doi: 10.17226/10490.

Pasichnyi, V.M., Strashynskyi, I.M., & Fursik, O.P. (2015). Reolohichni vlastyvosti hidratovanykh bilokvmisnykh funktsionalnykh kharchovykh kompozytsii. Visnyk Natsionalnoho tekhnichnoho universytetu “Kharkivskyi politekhnichnyi instytut” Seriia: “Novi rishennia v suchasnykh tekhnolohiiakh”, 62(1171), 166–170 (in Ukrainian).

Premalatha, M., Abbasi, T., Abbasi, T., & Abbasi, S.A. (2011). Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects. Renewable and Sustainable Energy Reviews, 15(9), 4357–4360. doi: 10.1016/j.rser.2011.07.115.

Rahi, B., Morais, J.A., Gaudreau, P., Payette, H., & Shatenstein, B. (2015). Energy and protein intakes and their association with a decline in functional capacity among diabetic older adults from the NuAge cohort. Eur. J. Nutr., 55(4), 1729–1739. doi: 10.1007/s00394-015-0991-1.

Sforza, S., Tedeschi, T., & Wierenga, P.A. (2016). Pro-teins: chemistry, characterization, and quality. In En-cyclopedia of Food and Health; Caballero, B., Finglas, P.M., Toldrá, F. Eds.; Oxford: Academic Pres, 4, 548–553.

Stetsenko, N.O., Hoiko, I.Iu., & Raichuk, N.M. (2012). Multyzlakovi plastivtsi pidvyshchenoi kharchovoi tsinnosti z antyoksydantnymy vlastyvostiamy. Kharchova Nauka i Tekhnolohiia, 18, 31–35 (in Ukrainian).

Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., & Goncharov, G. (2016). The study of properties of minces in boiled sausage with runctional food compo-sition use. Eureka: Life Sciences. Food Science and Technology, 6, 31–36. doi: 10.21303/2504-5695.2016.00238.

Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., & Goncharov, G. (2016). Influence of functional food composition on the properties of meat mince systems. Eastern-European Journal of Enterprise Technologies. (Technology and Equipment of Food Production), 6, 11(84), 53–58. doi: 10.15587/1729-4061.2016.86957.

Strashynskyi, I.M., Pasichnyi, V.M., & Fursik, O.P. (2016). Vyznachennia aminokyslotnoho skladu ta mikrobiolohichnykh pokaznykiv varenykh kovbas. Naukovyi visnyk LNUVMBT imeni S.Z. Hzhytskoho, 18, 2(68), 115–120. doi: 10.15421/nvlvet6823 (in Ukrainian).

Tieland, M., Borgonjen-Van Den Berg, K.J., Van Loon, L.J.C., & De Groot, L.C.P.G.M. (2012). Dietary protein intake in community-dwelling, frail, and institu-tionalized elderly people: scope for improvement. Eur. J. Nutr, 51(2), 173–179. doi: 10.1007/s00394-011-0203-6.

Wolfe, R.R. (2015). Update on protein intake: importance of milk proteins for health status of the elderly. Nutr. Rev, 73(1), 41–47. doi: 10.1093/nutrit/nuv021.

Abstract views: 0
PDF Downloads: 0
How to Cite
Fursik, O., Strashynskyi, I., Pasichnyi, V., & Svyatnenko, R. (2019). Biological efficiently of cooked sausages protein. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 48-53.