Changes of lipid oxidation degress and their influence on protein nutritive value of frozen meat products

• Autorzy: Hes M. , Korczak J. , Gramza A.

Warianty tytułu

PL

Zmiany stopnia utlenienia lipidow i ich wplyw na wartosc odzywcza bialka mrozonych produktow miesnych

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the influence of oxidation degree on available lysine and methionine content and protein digestibility in meat products with added antioxidants (rosemary extracts, green tea extracts, BHT) stored under frozen conditions. Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS), and Totox coefficient was controlled and protein digestibility and content of available lysine and methionine were determined periodically. Results showed an increase in lipid oxidation during storage. The highest values for the applied measurement of oxidation were observed in the control sample without antioxidants. The added antioxidants slowed down lipid oxidation to a significant extent. In control samples, the content of available lysine and methionine was reduced by 53% and 75% respectively, whereas protein digestibility by 12.5% at the end of storage. Inhibition of lipid oxidation products formation by the addition of antioxidants, limited significantly lysine and methionine losses and reduction of protein digestibility. The application of antioxidants extended stability and protected biological protein value of the meat products examined.

PL

Celem pracy było określenie wpływu zmian oksydacyjnych w lipidach na dostępność lizyny i metioniny oraz strawność białka w produktach mięsnych przechowywanych z dodatkiem przeciwutleniaczy (ekstrakt rozmarynu, ekstrakt zielonej herbaty, BHT) w warunkach zamrażalniczych. Okresowo badano stopień utlenienia tłuszczu (liczba nadtlenkowa, liczba anizydynowa, TBARS, wskaźnik Totox), zawartość dostępnej lizyny i metioniny oraz strawność białka. Rezultaty przeprowadzonych badań wykazały znaczny wzrost stopnia utlenienia tłuszczu mięsa w czasie przechowywania. Największe wartości wskaźników oksydacji zaobserwowano w próbie kontrolnej (rys. 1–4). Dodane przeciwutleniacze wyraźnie hamowały proces utleniania tłuszczu. W czasie przechowywania prób mięsa bez dodatku przeciwutleniaczy stwierdzono znaczne obniżenie zawartości dostępnej lizyny i metioniny oraz strawności białka (rys. 5–7). Zawartość aminokwasów obniżyła się odpowiednio o 53% i 75%, a strawność białka o 12,5% w stosunku do wartości początkowej. Ograniczając powstawanie produktów utlenienia tłuszczu dodane przeciwutleniacze zmniejszały straty ilościowe dostępnej lizyny i metioniny oraz hamowały obniżenie strawności białka w przechowywanych produktach mięsnych (rys. 5–7). Zastosowanie przeciwutleniaczy pozwoliło przedłużyć trwałość i zachować wartość biologiczną białka wyrobów mięsnych.

Słowa kluczowe

EN

meat product; frozen meat product; nutritional value; protein; lipid oxidation; oxidation degree; antioxidant; lysine; methionine; protein digestibility

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 3
• Opis fizyczny: p.323-328,fig.,ref.

Twórcy

autor

Hes M.

• The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Korczak J.

autor

Gramza A.

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