Biological evaluation of mechanically deboned chicken meat protein quality

Negrão, Charles Alberto Brito

doi:10.1016/j.foodchem.2004.05.017

Cited by 28 publications

(11 citation statements)

References 11 publications

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“…In addition, the assay with the highest DH also presented the highest digestibility, thereby proving that the hydrolysis of the protein made them more digestible. These results are in line with those found by Negrão et al (2005), who evaluated the digestibility of meat protein mechanically separated from chicken and its hydrolysates; they also found that the hydrolyzed proteins were more digestible than the non-hydrolyzed ones.…”

Section: Resultssupporting

confidence: 92%

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Lisbôa¹,

Pereira²,

Costa³

2016

Afr. J. Microbiol. Res.

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The microalga Spirulina has been marketed in many countries due to its application in foods, especially for its high protein content, which can be used to obtain protein hydrolysates. Protein hydrolysates are easily absorbed by the gastrointestinal tract and have significant physiological properties, because during the hydrolysis process, peptides with antioxidant activity can be obtained. The objective of this study was to obtain enzymatic hydrolysates from the biomass of Spirulina sp. LEB 18 with functional properties and antioxidant potential. This study was a 2 2 type central composite design, to determine the best conditions for obtaining hydrolysates. The hydrolysis reactions of Spirulina biomass were carried out using the enzyme Protemax 580 L. The enzymatic hydrolysis of the proteins resulted in increased digestibility, solubility, water-retention capacity and antioxidant activity of hydrolysates (which increased by 1.8, 2.8 and 8.5 using the reducing power methods, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2' azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), respectively). Therefore, biologically active peptides of Spirulina sp. LEB 18 biomass were produced.

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Section: Resultssupporting

confidence: 92%

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Lisbôa¹,

Pereira²,

Costa³

2016

Afr. J. Microbiol. Res.

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“…Hernandez et al 15 ao avaliarem vários cortes de carnes de frango, bovina e suína desidratadas, encontraram um percentual de proteínas de 83,4% no peito de frango, 71,2% na coxa de frango, 70,3% no fígado de frango, 75,3% na alcatra bovina, 87,2% no lombo bovino, 70% no fíga-do bovino e 72% no lombo suíno. Negrão et al 16 aferiram a carne mecanicamente separada desengordurada de frango e o peito de frango em forma de farinha desidratada, encontrando respectivamente, 84,3% e 77,3% de proteína e 2,87% e 12,42% de lipídios. Pires et al 17 pesquisaram a qualidade proteica de alguns alimentos e observaram na carne bovina liofilizada, um teor de 81,76% de proteína, já na carne de rã sem osso desidratada 84,55%.…”

Section: Discussionunclassified

“…Contrapondo este estudo, Negrão et al 16 avaliaram a qualidade proteica da carne mecanicamente separada desengordurada de frango e encontraram valores de ganho de peso, consumo alimentar e consumo de proteína menores para o grupo alimentado com caseína. No entanto, o consumo de alimento e, consequentemente de proteína, foi maior nos animais do HQ (p<0,05), o qual resultou em uma proporção menor de conversão alimentar, o que significa que estes animais necessitaram ingerir mais ração do que os outros grupos para aumentar o ganho de peso.…”

Section: Discussionunclassified

“…A parte não digerida, eliminada nas fezes, é um indicador da qualidade nutricional, pois está relacionada à disponibilidade de aminoácidos ao organismo 18 . Negrão et al 16 também obtiveram uma digestibilidade verdadeira menor nos animais alimentados com carne de frango mecanicamente separada (92,9%), quando comparados à caseína (96,3%), fato associado ao baixo conteúdo de lisina no frango.…”

Section: Discussionunclassified

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Avaliação in vivo da qualidade proteica de hambúrguer com fibras alimentares

et al. 2015

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ResumoO presente estudo objetivou avaliar a qualidade proteica de hambúrgueres elaborados com quitosana e farinha de linhaça dourada desengordurada, por meio da resposta biológica em ratos. Foram utilizados ratos machos Wistar, alimentados por um período de 28 dias com as seguintes dietas experimentais: dieta aproteica, dieta com caseína e dietas-testes, onde a caseína foi substituída por farinha de hambúrguer tradicional (HT), farinha de hambúrguer com quitosana (HQ) e farinha de hambúrguer com farinha de linhaça dourada desengordurada (HLD). Foram avaliados o ganho de peso, o consumo alimentar, a quantidade de proteína ingerida, o coeficiente de qualidade proteica (PER), a razão protéica líquida (NPR) e a digestibilidade verdadeira (DV) dos animais alimentados com diferentes tipos de farinhas de hambúrguer. O ganho de peso foi maior no grupo HT. O PER variou de 2,33 (caseína) a 1,94 (HQ) e o NPR de 2,65 (caseína) a 2,22 (HQ). A DV para as farinhas de hambúrguer foram menores que 90%. Verificou-se que os hambúrgueres com fibras oferecidos aos animais em forma de farinhas apresentaram menor eficiência em relação a caseína. Entretanto possuem uma boa qualidade proteica, fato que possibilita a inclusão dos mesmos em dietas de indivíduos sadios. Palavras-chave: AbstractThis study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet and diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ) and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amount of protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed with different types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ) and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgers with fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a good protein quality, a fact that allows their inclusion in diets of healthy individuals.

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“…Material obtained as a result of mechanical deboning (mechanically recovered meat, MRM) is characterised by a variable chemical composition and low microbiological stability as well as a high variability of functional processing traits (Trindade et al 2004;Negrão et al 2005;Serdaroğlu and Turp 2005;EFSA 2013). The composition of proteins in poultry MRM indicates that their most valuable fraction is composed of myofibrillar proteins.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

Stangierski

Baranowska

2015

Food Bioprocess Technol

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The study analysed mechanically deboned chicken meat subjected to washing and separation of fat and connective tissue in order to produce a preparation of myofibrillar proteins (MP). The preparation was modified using microbial transglutaminase (MTG). For this purpose, MP was supplemented with 3 g/kg MTG and modified at 6-7°C for 5 h. Changes in the dynamics of water binding, which occurred in the course of heating and cooling within the temperature range of 20-70-20°C, were analysed in the tested systems. Relaxation times T 1 and T 2 were determined using the lowfield nuclear magnetic resonance (NMR). Enzymatic modification of MP and heating resulted in significant changes in the dynamics of bulk water binding in the tested protein systems. Due to the presence of transglutaminase in the preparation, the changes begin and end at lower temperatures. Analysis of relaxation time T 1 showed that the addition of the enzyme to MP causes water binding in the sample up to 48 h after gel cooling. The addition of the enzyme to MP reduces the energy barrier determined, based on activation energy.

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Biological evaluation of mechanically deboned chicken meat protein quality

Cited by 28 publications

References 11 publications

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Avaliação in vivo da qualidade proteica de hambúrguer com fibras alimentares

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

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