Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Idyryshev B. Nurgazezova A. Rebezov M. Kassymov S. Issayeva K. Dautova A. Atambayeva Z. Ashakayeva R. Suychinov A.
2022 Science Publications

OnLine Journal of Biological Sciences
2022 #22 Issue 3 375 - 387 pp.

The article presents the results of the study of the nutritional value of meat cutlets from veal with the addition of cedar nut cake. The chemical and mineral composition of the cake obtained from the seeds of Siberian cedar growing on the territory of Eastern Kazakhstan has been determined. Four variants of cutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. The results of the analysis show that increasing the amount of cedar oil cake in the composition of meat semi-finished products increases the protein content (P<0.01) but at the same time the fat content in the experimental samples decreases (P<0.01) due to lower fat content in the veal meat. In terms of fatty-acid composition, the cutlets are characterized by high PUFA content (48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets are enriched 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 of microstructure showed that cedar nut cake is evenly distributed among the muscle fibers in minced meat. The inclusion of cedar nut cake in the recipe for veal cutlets helps to improve the mineral, amino-acid, and fatty-acid composition and allows this product to be classified as a functional dietary product.

Cedar Nut Cake , Cutlets , Nutritional Value , Pressing , Veal

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Department of Food Production Technology and Biotechnology, Shakarim University of Semey, Kazakhstan
Department of Research, V. M. Gorbatov Federal Research Center for Food Systems, Russian Federation
Department of Biotechnology, Toraighyrov University, Kazakhstan
Department of Meat, Kazakh Research Institute of Processing and Food Industry, Kazakhstan

Department of Food Production Technology and Biotechnology
Department of Research
Department of Biotechnology
Department of Meat

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