TY  - JOUR
AU  - Idyryshev, Berik 
AU  - Nurgazezova, Almagul 
AU  - Rebezov, Maksim 
AU  - Kassymov, Samat 
AU  - Issayeva, Kuralay 
AU  - Dautova, Assel 
AU  - Atambayeva, Zhibek 
AU  - Ashakayeva, Rysgul 
AU  - Suychinov, Anuarbak 
PY  - 2022
TI  - Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
JF  - OnLine Journal of Biological Sciences
VL  - 22
IS  - 3
DO  - 10.3844/ojbsci.2022.375.387
UR  - https://thescipub.com/abstract/ojbsci.2022.375.387
AB  - Thearticle presents the results of the study of the nutritional value of meatcutlets from veal with the addition of cedar nut cake. The chemical and mineralcomposition of the cake obtained from the seeds of Siberian cedar growing onthe territory of Eastern Kazakhstan has been determined. Four variants ofcutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. Theresults of the analysis show that increasing the amount of cedar oil cake inthe composition of meat semi-finished products increases the protein content(P<0.01) but at the same time the fat content in the experimental samplesdecreases (P<0.01) due to lower fat content in the veal meat. In terms offatty-acid composition, the cutlets are characterized by high PUFA content(48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets areenriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis ofmicrostructure showed that cedar nut cake is evenly distributed among themuscle fibers in minced meat. The inclusion of cedar nut cake in the recipe forveal cutlets helps to improve the mineral, amino-acid, and fatty-acidcomposition and allows this product to be classified as a functional dietaryproduct.