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Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

100%

Hes M., Korczak J., Pyrcz J., Kowalski R.

Żywność Nauka Technologia Jakość

2009

tom 16

nr 4

The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of available lysine and methionine in raw Polish sausage. Experimental material consisted of four variants of experimental sausages. One variant consisted of a sample with no antioxidant added (control), while the following were added to the other variants: BHT (0.02%), rosemary ethanol extract (0.05%) and soy protein hydrolysate (2%). Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and the Totox index was controlled and content of available lysine and methionine were determined periodically. In order to determine the effect of the addition of antioxidants on the stability of available lysine and methionine, values of the coefficient of the slope of curve of changes in time (coefficient a/24 h) were analyzed along with the half-life period of the amino acids (TIC50). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantitative losses of available lysine and methionine in analyzed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT.

Effect of extrusion variables on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean [Phaseolus vulgaris]

80%

Gujska E., Khan K.

Polish Journal of Food and Nutrition Sciences

2002

tom 11/52

nr 1

Effect of extrusion variables (temperature and moisture content) on amino acids, available lysine and in vitro protein digestibility of the extru- dates from pinto bean were studied. Chemical score (Cs) and essential amino acids (EAAI) indices were calculated on the basis of the amino acids composition of egg protein according to FAO/WHO. No significant changes in most amino acids were found between raw and extruded samples, except cystine and tryptophan. Their contents lowered significantly (p<0.05) under conditions of processing. Temperature and moisture content significantly reduced the available lysine content from 4.65g/16g N in the non-extruded samples to 3.90 and 3.60g/16g N for samples processed at 133 and 156°C, respectively. Extrusion process temperature improved significantly in vitro protein digestibility. Considerable decreases of indices were found: chemical score (Cs) from 46.7 to the range of 31.4-33.8 and essential amino acids (EAAI) from 77.8 to 71.9-72.6.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Żywność Nauka Technologia Jakość

1 Gujska E.

1 Hes M.

1 Khan K.

1 Korczak J.

1 Kowalski R.

1 Pyrcz J.

1 2009

1 2002

Wyniki wyszukiwania

Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

Effect of extrusion variables on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean [Phaseolus vulgaris]