Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP)
✍ Scribed by Komándi, K. ;Dworschák, E.
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 333 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Measurement of some antinutritive factors in meat products
containing texturated vegetable protein (TVP) K. KOMANDI and E. DWORSCX~K
The 1-(1,6)-galactosyl ohgosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the ohgosaccharide and phytic acid contents of the end-product. According to these experiences, the small quantitics present in the end-products arc not considered to be harmful to health but may show unexpected effects when compared to traditional products.
With the knowledge of the concentrations of the measured oligosaccharides and phytic acid, after adequate calibration, the real TVP content of the finish-product can be determined according to the method elaborated by the authors.