The results of the research of amino-acid structure and determination of biological value of smoked baked products from meat of turkey - Russian fillet and Hot fillet were presented in the study. The researches were conducted on the basis of laboratories of Siberian Re- search and Technological Institute of Processing of Ag- ricultural Produce of Siberian Federal Scientific Center of Agrobiotechnologies of the Russian Academy of Sci- ence. The determination of amino-acid structure and also scor on each irreplaceable amino acid it was car- ried out in control and prototypes of smoked baked products. Identical on technology and compounding to product the prototypes from meat of hens acted as con- trol samples. It was revealed that in the prototypes it was scor in almost on all irreplaceable amino acids higher, than in control that testifying to high biological value of new developed products. A number of coeffi- cients (comparable rebundancy (G), distinctions of ami- no-acid scor (KRAS), utility (U) and biological value (BV), reflecting structural ratios of indicators of nutrition and biological value of new products from meat of tur- key is defined by a number of coefficients. The results of research of amino-acid structure of finished products from meat of turkey and hens showed that in the proto- types almost in all irreplaceable amino acids (except " methionine + cystine " and "valine") scor was made higher than 100 %. Biological value of Hot fillet was 4 % higher than some Russian fillet that made 72 and 68 % respectively. By the results of the researches technolo- gies and compounding of the production of smoked baked products from meat of Hot turkey fillet and Rus- sian fillet are developed, the specifications on products from fowl are also approved.
biological value, meat of turkey, amino- acid structure
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