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Study of Morphology, Chemical, and Amino Acid Composition of Red Deer Meat


Affiliations
1 Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
2 Department of Management of Technology Innovations and Veterinary Activity, Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russian Federation
3 Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, Canada
 

Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content.
Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography.
Results: Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content.
Conclusion: Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food.

Keywords

Amino Acid, Composition, Maral, Red Deer Meat, Quality, Water-Binding Capacity.
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  • Study of Morphology, Chemical, and Amino Acid Composition of Red Deer Meat

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Authors

Eleonora Okuskhanova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Bahytkul Assenova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Maksim Rebezov
Department of Management of Technology Innovations and Veterinary Activity, Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russian Federation
Kumarbek Amirkhanov
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Zhanibek Yessimbekov
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Farida Smolnikova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Almagul Nurgazezova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Gulnur Nurymkhan
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan
Marilyne Stuart
Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, Canada

Abstract


Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content.
Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography.
Results: Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content.
Conclusion: Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food.

Keywords


Amino Acid, Composition, Maral, Red Deer Meat, Quality, Water-Binding Capacity.