Available lysine in meat and meat products

Dvořák, Zdeněk; Vognarová, I.

doi:10.1002/jsfa.2740160604

Cited by 32 publications

(1 citation statement)

References 7 publications

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“…Likewise, the observed statistically significant decrease of proteins amount in the present study during the smoking process, may affect the quality of food as stated in previous studies (Salan et al, 2006). The loss in available lysine may vary from 6-33% at 25 °C to 53-56 % at 40 °C during hot smoking (Dvorak & Vognarova, 1965); 25 % loss of available lysine on the surface and a 12% loss at the center of hot smoked fish (Clifford et al, 1980). Akande et al (1998) observed that lysine reduction was directly proportional to the temperature and duration of smoking.…”

Section: Proximate Compositionmentioning

confidence: 99%

Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

Justin¹,

Tapsoba²,

Minette³

et al. 2018

JFR

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The effects of boiling and smoking on the proximate composition and lipids quality of a freshwater fish (Chrysichthys nigrodigitatus) collected from Nkam River in Cameroon were investigated. Fresh fish was filled, boiled or smoked and then, aliquoted for analyses. One portion was dried at 50 °C and ground into flour for the proximate composition determination. The other portion was served for lipids extraction using the Bligh and Dyer method. The extracted oil was characterized physico-chemically using chemical indexes and GC/FID. Moisture, protein, ash and lipid contents of raw fish were 80.67±4.18, 64.42±1.51, 10.90±0.42 and 22.06±5.40 % dm respectively. The changes in dry matter, protein and ash contents were found to be statistically significant (P<0.05) after smoking. The most important mineral of this fish was the Potassium (7017.54-8771.93 mg/kg). Except the calcium and phosphorus contents which decreased with the treatments, the amount of the other detected minerals was significantly increased. It was also found that these technological treatments significantly increased (P<0.05) the free fatty acids and hydroperoxides formation in oil, while it decreased its iodine value. The fatty acid profile of untreated and treated fish revealed her richness in Palmitic (22.91-34.76%), Oleic (12.83-23.55%), Stearic (11.29-14.81%), Linoleic (LA) (ω6) (2.83-6.75%), Arachidonic (ω6) (2.50-6.64%) and Docosahexaenoic (DHA) (ω3) (1.56-12.31%) acids. The ratio PUFA/SFA of raw fish (0.47) was severely reduced by the smoking (0.26) while it increases after boiling (0.61). This fish contain appreciable levels of Omega-6 PUFA, suggesting that it could be used as a source of healthy diet for human beings. These findings may also be beneficial for the fish industry, nutritionists and researchers who were striving to improve the nutritive value, processing and marketing of selected fish species.

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Section: Proximate Compositionmentioning

confidence: 99%

Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

Justin¹,

Tapsoba²,

Minette³

et al. 2018

JFR

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Available lysine. II.—Determination of available lysine in feedingstuffs by dinitrophenylation

Matheson¹

1968

J Sci Food Agric

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A method for determining non‐N‐terminal lysine by hydrolysis of dinitrophenylated proteins, has been examined critically. Sample concentrations and the presence of carbohydrate at hydrolysis were shown to effect the apparent amount of non‐N‐terminal lysine found. ϵ‐DNP‐lysine can be partly protected from destruction by fluorodinitrobenzene and by dinitrophenol. The method was applied to protein fractions and to feedingstuffs and was compared with that developed by Carpenter; reasons for discrepancies are discussed.

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Nutritive value of meat meals II. —influence of raw materials and processing on protein quality

Atkinson

Carpenter

1970

J Sci Food Agric

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Commercial meat meals have shown low net protein utilisation values with rats of about 32, which is only 40% of the corresponding value for freeze-dried meat or gut. Biological assays for methionine and tryptophan, based on the weight gains of chicks, have shown a similar inferiority of meat meals despite 81-87% digestibility of their N. It is concluded that the lysine, methionine and tryptophan of the meat meals are approximately 80% available and that dilution of muscle protein with tendon and ossein in the raw material is at least as important as processing damage in reducing the quality of the products. It is argued that previous estimates of only 30% availability of methionine in meat meals are erroneous. Further problems in the use of values for fluorodinitrobenzene-available lysine and Streptococcus zymogenes-available trytophan are discussed. IntroductionNo single test can provide all the information required about the protein quality of a test material since this is a function of the quantities of each of the essential amino acids that it provides. It has long been realised that meat meals are low in some essential amino acids and this has been related to raw materials used in their manufacture.l Previous reports have shown only small differences among the digestibility values of meat meal samples, which were generally similar to those of fishmeals. All values are high, both by in vitro and in vivoThe presence of amino acids in an unavailable form in meat meals has been reported.5.7-lo On the basis of microbiological determination,*, 9 meat meals, on average, appeared to have 1.8 g/16 g N total and 0*6g/16 g N 'available' methionine indicating a high degree of damage to methionine during meat-meal processing. However, lower total and higher available methionine figures by chemical and chickassay methods respectively, have been found.7.11 The biological performance of meat meals has been correlated with their available amino acid content. 5J2-15 In the present study both commercial meals and laboratory preparations have been used to investigate the protein quality of meat meals. Experimental MaterialsMost of these have already been described in Part I of this series.16 Ossein samples were prepared by removing the connective tissues, etc., from bone which was then degreased at a low temperature. The mineral matter was removed by treatment with dilute hydrochloric acid at a temperature below 10" and the material was then washed until acid-free and dried at a temperature not exceeding 40". This material was given the code X824. Half of it was heated in tallow at 110" for 14 h and then refluxed with light petroleum ether for an hour and the solvent was removed; the product was given the code X825. Evaluation procedures Amino acid analysesChemical procedures.-Acid hydrolysates, prepared as for the determination of total lysine,17 were analysed for amino acids on an accelerated-column chromatographic system after the basic method.18For further materials, samples were oxidised with performic acid and then hyd...

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Available lysine in meat and meat products

Cited by 32 publications

References 7 publications

Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

Available lysine. II.—Determination of available lysine in feedingstuffs by dinitrophenylation

Nutritive value of meat meals II. —influence of raw materials and processing on protein quality

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