Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Iskineyeva A, Mustafayeva A, Kakimov M, et al. Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products. Eurasia J Biosci. 2019;13(2), 1467-1473.

APA 6th edition
In-text citation: (Iskineyeva et al., 2019)
Reference: Iskineyeva, A., Mustafayeva, A., Kakimov, M., Mashanova, N., Tokayev, S., Sviderskyi, A., & Zhakupova, A. (2019). Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products. Eurasian Journal of Biosciences, 13(2), 1467-1473.

Chicago
In-text citation: (Iskineyeva et al., 2019)
Reference: Iskineyeva, Ainara, Ayaulym Mustafayeva, Mukhtarbek Kakimov, Nurbibi Mashanova, Serik Tokayev, Aleksandr Sviderskyi, and Ainura Zhakupova. "Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products". Eurasian Journal of Biosciences 2019 13 no. 2 (2019): 1467-1473.

Harvard
In-text citation: (Iskineyeva et al., 2019)
Reference: Iskineyeva, A., Mustafayeva, A., Kakimov, M., Mashanova, N., Tokayev, S., Sviderskyi, A., and Zhakupova, A. (2019). Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products. Eurasian Journal of Biosciences, 13(2), pp. 1467-1473.

MLA
In-text citation: (Iskineyeva et al., 2019)
Reference: Iskineyeva, Ainara et al. "Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products". Eurasian Journal of Biosciences, vol. 13, no. 2, 2019, pp. 1467-1473.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Iskineyeva A, Mustafayeva A, Kakimov M, Mashanova N, Tokayev S, Sviderskyi A, et al. Effect of brine and electrical stimulation on nutritive value of the cooked smoked mutton products. Eurasia J Biosci. 2019;13(2):1467-3.

Abstract

In this study the mechanical and electrical treatment of mutton with injecting multicomponent brine is used in order to improve the technological characteristics of mutton and the consumer properties of cooked smoked mutton products. The test samples had better organoleptic indicators and a greater yield of the product by (4.5-5.0)%. The chemical composition of the salty products from mutton is richer, which is explained by the introduction of protein-fat emulsion into the brine. The total amount of unsaturated acids is (16-18)% more than in the control ones. It should be noted that in the control samples of linoleic and linolenic acids were in insignificant quantities, and the content of arachidonic acid was up to 0.1%, and in the experimental batches their number reached 4.7%, 2.7% and 1.9%, which should favorably affect the prevention of diseases such as obesity, atherosclerosis, coronary heart disease, liver disease, gallstone disease.

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