Eleonora Okuskhanova
Shakarim State University of Semey, Semey-071410, Kazakhstan
Bahytkul Assenova
Shakarim State University of Semey, Semey-071410, Kazakhstan
Maksim Rebezov
South Ural State University (national research university), Chelyabinsk- 454080, Russia
Zhanibek Yessimbekov
Shakarim State University of Semey, Semey-071410, Kazakhstan
Botagoz Kulushtayeva
Shakarim State University of Semey, Semey-071410, Kazakhstan
Oksana Zinina
South Ural State University (national research university), Chelyabinsk- 454080, Russia
Marilyne Stuart
Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario-K0J 1J0, Canada
ABSTRACT
In this study, the mineral composition of a pate made with red deer meat (maral meat), beans and a protein enriching additive was determined. To do so, three formulations of the pate (with different meat, additive and bean ratios) were produced. For each formulation, the content of mineral elements was then determined using inductively coupled plasma mass-spectrometry (ICP-MS). Increased level of minerals, such as K, P, Na, Ca and Mg were obtained in formulations where the additive and the beans were added. The addition of beans significantly increased Ca and P content. The mineral content of the overall better balanced formulation of the maral meat pate was compared to that of other pates.
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How to cite this article
Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Zhanibek Yessimbekov, Botagoz Kulushtayeva, Oksana Zinina and Marilyne Stuart, 2016. Mineral Composition of Deer Meat Pate. Pakistan Journal of Nutrition, 15: 217-222.
DOI: 10.3923/pjn.2016.217.222
URL: https://scialert.net/abstract/?doi=pjn.2016.217.222
DOI: 10.3923/pjn.2016.217.222
URL: https://scialert.net/abstract/?doi=pjn.2016.217.222
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