Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage
2009
Hes, M. | Korczak, J.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Zywienia Czlowieka | Pyrcz, J. | Kowalski, R.,Uniwersytet Przyrodniczy, Poznan (Poland). Inst. Technologii Miesa
The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of a available lysine and methionine in raw Polish sausage. Experimental 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 percent), rosemary ethanol extract (0.05 percent) and soy protein hydrolysate (2 percent). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantiitative losses of available lysine and methionine in analysed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT
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