Grigorashvili G Z
Vopr Pitan. 1987 Sep-Oct(5):64-8.
The maximum percent of meat substitution for varying protein compounds in the sausage production was experimentally studied in noninbred white mice. The biological value of combined meat products containing protein concentrates from seeds and husks of grape, soybean protein concentrate, protein compound from meat-bone residue, was investigated, when meat was substituted for each of the above proteins by 0,3.125, 6.25, 12.5,25,50 and 100%. Meat protein substitution for no more than 12.5% of concentrates of protein from seeds and husks of grape and protein compound of meat-bone residue, and for no more than 25% of soybean protein concentrate, did not induce reduction of biological value of these combined meat products as compared to the control. Formulae have been developed of new sorts of sausage products ("Alazanskaya", "Garedzhi", "Soevaya", "Iveriya") containing the above mentioned protein compounds. Chemical and biological investigations conducted in noninbred white mice have proved high food and biological value of the new sorts of sausage products.
在非近交系小白鼠身上对香肠生产中不同蛋白质化合物的最大肉类替代百分比进行了实验研究。研究了含有葡萄籽和葡萄皮浓缩蛋白、大豆浓缩蛋白、肉骨残渣蛋白化合物的复合肉制品的生物学价值，其中肉类分别被上述每种蛋白质替代0%、3.125%、6.25%、12.5%、25%、50%和100%。与对照组相比，用葡萄籽和葡萄皮浓缩蛋白以及肉骨残渣蛋白化合物替代不超过12.5%的肉类蛋白，用大豆浓缩蛋白替代不超过25%的肉类蛋白，并不会导致这些复合肉制品的生物学价值降低。已经开发出了含有上述蛋白质化合物的新型香肠产品（“阿拉赞斯卡亚”、“加列季”、“索耶瓦亚”、“伊韦里亚”）配方。在非近交系小白鼠身上进行的化学和生物学研究证明了这些新型香肠产品具有很高的食品价值和生物学价值。
