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Title of article ENRICHED PROTEIN PRODUCTS OF MARINE ORIGIN LIKE THE NEW COMPONENTS OF THE DIET FOR PEOPLE WITH PHYSICAL LOAD
Authors

Kalenik T.K., School of Biomedicine, Far Eastern Federal University, 690950, Vladivostok, Russia, zarco@list.ru

Kravchenko M.V., School of Biomedicine, Far Eastern Federal University, 690950, Vladivostok, Russia, zarco@list.ru

Grishchenko V.V. , School of Biomedicine, Far Eastern Federal University, 690950, Vladivostok, Russia, zarco@list.ru

Shi Y., Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, 138 Tonda str., district Daoli, 150076, Harbin, China

Lyakh V.A. , School of Biomedicine, Far Eastern Federal University, 690950, Vladivostok, Russia, zarco@list.ru

Section: FOOD HYGIENE
Year 2013 Issue 1 DOI 664.95.022.39 +613.25
Annotation 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.
Keywords Native shrimp biomass, enzyme modified shrimp biomass, functional product, sports nutrition, proteins, amino acids, northern shrimp, soy peptides, polyunsaturated fatty acids
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Kalenik T.K. ENRICHED PROTEIN PRODUCTS OF MARINE ORIGIN LIKE THE NEW COMPONENTS OF THE DIET FOR PEOPLE WITH PHYSICAL LOAD / Kalenik T.K., Kravchenko M.V., Grishchenko V.V., Shi Y., Lyakh V.A. // Food and Raw Materials. - 2013. - no. 1. - P. 82-87
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