[Changes in the amino acid makeup of "Ocean" krill paste from the methods of its culinary preparation]

The amino acids composition of the crayfish "Ocean" paste subjected to defrosting at 4-8 and 18-20 degrees C and subsequent culinary heat treatment by various methods, including cooking, frying and baking, was investigated by means of an automatic amino acids analyzer. As a result of these investigations and calculation of the chemical score for 8 essential amino acids by using the FAO/WHO method a high biological value of the "Ocean" paste was established. For the majority of essential amino acids the ascore even surpasses the level of amino acids recommended by FAO/WHO. The limitative amino acids include the sulphur-containing ones (89%). On frying and baking the relative content of these amino acids decreases and their score declines down to 79 and 76%, respectively. In cooking the paste it rises up to 95% at the expense of a relative increase in the content of the most of the amino acid, including methionine. Defrosting of the paste at temperature of up to 20 degrees does not affect materially its amino acids composition.