| Abstract [eng] |
The research of Master‘s degree has identified chemical composition, functio-nal/technological properties, influence of heat treatment for meat digestibility In Vitro system for chinchilla and chicken meat, bred in Lithuania. The results have showed that the main com-ponents in the composition of chinchilla meat were similar to the chemical composition of chic-ken. The amount of protein in chinchilla meat reached 22.25 %, chicken meat – 22.21 %. Chic-ken breast (1.42 %) were significantly leaner compared with chinchilla backs (3.02 % – 4.13%), although the general fat in chinchilla carcass (6.21 % – 7.41 %) was lower than in chicken meat overall (10.21 %). Total mineral amount was very similar, but studies of chinchilla meat mineral composition have shown that quantities of sodium (90 mg / 100 g) and phosphorus (up to 220 mg / 100 g) stated in literature were much higher in other types of meat than our investigated chinchilla meat (Na 32.2 to 33.2 mg / 100 g; P 118.9 to 119.3) and the amount of iron in chinchilla meat (1.3 – 1.4 mg / 100 g) is higher than in chicken (up to 1 mg / 100 g) and is similar to other spieces of meat. Fat studies have revealed that chicken fat melting temperature (32.05 ° C) was higher than the chinchilla fats (28.63 ° C), therefore freezing temperature and refractive index were similar. Gas chromatography research disclosed that chinchilla fat has a lot less saturated (22.32 % and 25.62%) and monounsaturated (40.93 % and 40.29 %) fatty acid than chicken fat (33.50 % and 44.47 %), but much more polyunsaturated fatty acids (35.75 % and 34.45 %) than in chicken fat (22.03%). Meat samples analyzed for pH had similar values. Chicken had higher brightness, was signi-ficantly lower in redness, but was similarly yellowness. It was found that chinchilla carcass and back meat (63.03 % to 70.48 %) water holding capasity were lower than in chicken carcass – 67.41 % or breast – 72.75 %. It was found that boiled meat has a better digestion compared to fried. The best digested noticed on 40 minutes boiled meat - at the end of the digestion, the nitrogen amount in the sample reached 5.13 %; the worst - 5 minutes cooked chicken (3.56 %). Fried meat was diges-ted worse. Comparing chinchilla meat and chicken digestibility, it was found out that at the end of digestion, nitrogen digestion of chicken protein was as high as 4.53 %, while the digestion of chinchilla meat at a last stage led to 3.91 % nitrogen. Electrophoresis analysis of digestive stages showed that chinchilla meat and chicken protein digestion in the stomach had a little difference, both were decomposed to a similar weight molecular proteins. At the beginning of the digestion of chinchilla meat in the intestine, decomposed protein molecular weights were smaller (18 kDa – 29 kDa) than chicken (29 kDa – 42 kDa) and it is therefore considered that chinchilla meat protein is divided into small fractions faster than the chicken. |
