Vladivostok, Vladivostok, Russian Federation
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.
native shrimp biomass, enzyme modified shrimp biomass, functional product, sports nutrition, proteins, amino acids, northern shrimp, soy peptides, polyunsaturated fatty acids
INTRODUCTION
According to forecasts of the global supply of the population of the Earth with protein substances in this century the protein balance in products can only be achieved by the combination of vegetable and animal proteins [1].
In this regard, research on expansion of the range of safe and quality food products based on marine fauna and terrestrial plant material has become increasingly important [2].
The Far East is rich in biological resources of plant and animal origin. Northern shrimp Pandalus borealis) which is common in the north of the Far East, the Sea of Japan, and the Gulf of Peter the Great, one of the most accessible for the population of the Far East, is considered as raw material for the production of functional foods. It is the species of cold-water shrimp. This is a small but most valuable species since it contains many useful substances (antioxidant, astaxanthin vitamins, enzymes and hormones, calcium, potassium, magnesium, manganese, copper, molybdenum, phosphorus, iron, amino acids leucine, lysine, aspartic and glutamic acids, and glycine). It was taken as a basis for the development of the shrimp biomass [3].
According to the Institute of Nutrition of the Russian Academy of Medical Sciences, soy protein is easily digestible, high-value, reasonably balanced in terms of amino acid composition, comparable in biological value with the protein of milk, fish, and beef. The soybean and derived products occupy a special place among legumes because of the high content of valuable protein (up to 40% or more) and fat (20% or more). It is the most common legume in the world.
The importance of the source of soy protein should be noted, since various soy products (soy flour, soy concentrate, and isolated soybean protein) have a different coefficient of digestibility. They are unequal in their medical and biological properties which is also associated with various manufacturing methods. Only soy protein products manufactured with the most modern technology, i.e., by aqueous extraction, have the highest digestibility coefficient and retain most of the natural properties of soy. On average soybean seeds contain about 35% of protein, while isolated soy proteins (isolates) contain up to 90% of protein. In this context, isolated denotes highly purified protein derived from soybeans [4].
The reason for the increased use of the shrimp biomass and soy peptides in the production of high-protein functional foods is the unique amino acid composition of shrimp biomass and soy protein, complementarity of soy proteins with muscle proteins which increases the overall biological value of the protein composition of the finished product, neutral flavor characteristics of soy proteins and their compatibility with various types of raw materials in product formulas [5].
These properties make it possible to introduce protein ingredients in formulas of high-protein foods and obtain end products that are not inferior to traditional products in terms of the biological value and most importantly to efficiently use expensive raw materials of animal origin [6]. Products developed with the addition of soy protein are more affordable to the mass consumer in terms of price and make it possible to partially cover the deficit of the protein in the diet [7, 8].
High-protein diet is necessary for people involved in strength sports (cyclic, speed-strength, competitive, complex coordination, technically complex, and combat sports) [9, 10].
The course of food containing protein can be assigned when physical activity is an integral part in maintaining muscle mass and in stimulating muscle hypertrophy, ensuring proper recovery after physical exercises, and maintaining optimal immune function of the human body [11, 12].
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