Content of amino acids and the quality of protein in as-eaten green asparagus (Asparagus officinalis L.) products
2010
Słupski, Jacek | Korus, Anna | Lisiewska, Zofia | Kmiecik, Waldemar
The content of amino acids in fresh green spears and in three as-eaten products was considered, i.e., in fresh asparagus after cooking and in two products obtained from frozen asparagus stored for 12 months at -20 °C. One of the frozen products was obtained using the traditional method (blanching-freezing-frozen storage) and then cooked. The other was obtained using the modified technology (cooking-freezing-frozen storage); after the storage period the product was defrosted and heated to consumption temperature in a microwave oven. The limiting amino acid of the first order was methionine with cystine, and of the second order leucine. Essential amino acids constituted 40-43% of the total amino acid content. The dominant amino acids were aspartic acid and glutamic acid. The culinary and technological procedures applied brought about a drastic decrease (50-56% in 16 g N) in tyrosine content.
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