Mdinaradze T D, Safronova A M, Sotnikova V V
Vopr Pitan. 1985 Sep-Oct(5):23-6.
The authors discuss experimental data obtained in the course of investigation of the biological value of proteins of combined meat products containing decolorized blood obtained with the use of a new physical method. Analysis according to the amino acid score revealed that the combination prepared from blood protein, milk serum and eggs would make it possible to replace beef and pork proteins to any extent. The biological experiments showed that the designed protein mixture of blood, milk serum and egg powder would replace not less than 25% of meat proteins. The replacement by 50% and more resulted in a decrease of the biological value of proteins contained by the combined product as compared to control.
作者讨论了在研究使用一种新物理方法获得的含脱色血液的复合肉制品蛋白质生物学价值过程中获得的实验数据。根据氨基酸评分分析表明，由血液蛋白、乳清和鸡蛋制备的组合物可以在任何程度上替代牛肉和猪肉蛋白。生物学实验表明，设计的血液、乳清和奶粉蛋白质混合物可替代不少于25%的肉类蛋白质。与对照相比，50%及以上的替代导致复合产品中所含蛋白质的生物学价值下降。
