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Effects of additives and thermal treatment on the content of nitrogen compounds and the nutritive value of hake meat

โœ Scribed by Seidler, T.

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
534 KB
Volume
31
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Heating of minced meat from 40 to 130 "C for 10 min and at 120 "C from 15 to 60 min with potato starch (373, soya oil (4 %), salt (1.5 %), and water (15 %) resulted in a decrease in total amino-acid content by 6"/d on the average, compared to the content in meat without additives. Heating time-dependent changes involved a decrease in the lysine content, while temperature-dependent changes involved a decrease in the valine content. On the other hand, the presence of additives reduced the thermal protein hydrolysis towards the formation of low-molecular nitrogen compounds. Prolonged time of heating of minced hake meat at 120 "C produced a more intensive protein hydrolysis than a shorter heating up to 130 "C; at the same time with temperatures exceeding 100 "C an intensive increase in the ammonia content, decrease in -SH groups content, and a decrease in protein digestibility were observed. c * control

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