Development of amino acid composition database for Korean foods

Kim, Bok Hee; Lee, Haeng Shin; Jang, Young Ai; Lee, Ji Yeon; Cho, Young Ju; Kim, Cho-il

doi:10.1016/j.jfca.2008.07.005

Cited by 17 publications

(8 citation statements)

References 8 publications

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“…Besides, glutamic, arginine, Aspartic, Alanine and Glycine were the major non-essential (dispensable) amino acids which were found (9.94, 8.91, 6.63, 6.11and 5.76, gm/100gm protein respectively. These results were relatively comparable with data recorded by Kim et al, (2009).…”

Section: Nutritional Protein Quality Of Wmrpsupporting

confidence: 91%

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

Badr

El-Waseif

Ghaly

2018

Journal of Food and Dairy Sciences

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The Watermelon rind powder (WMRP) as a natural source of fiber, minerals, amino acids and natural antioxidant compounds. This research was performed to evaluate the influence of addition of WMRP at different level (3, 6, 9 and 12%) from total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during frozen storage period at-18 ±2°C up to 90 days. The obtained results showed that the percentage of the WMR about 37.84 % from the total weight of watermelon fruit which can be considered as by-product for processing. However, the WMRP contained crude fiber (15.98%), total ash (12.55%), Na (515.44 mg/100g), Ca (311.22 mg/100g), Mg (298.61mg/100g), P (288.28 mg/100g), and K (130.04 mg/100g), while Fe (12.98mg/100g) and Zn (3.12 mg/100g) as macro and micro elements. Lysine, leucine, valine and isoleucine were the major essential amino acids (4.97, 4.71, 3.75 and 3.14 gm/100gm protein, respectively). Meanwhile, glutamic, arginine, Aspartic, Alanine and Glycine were the major non-essential amino acids (9.94, 8.91, 6.63, 6.11 and 5.76 gm/100gm protein, respectively). Moreover, the incorporation of WMRP into the beef burger patties as texturized soy substitute, caused to improvement of gross chemical composition as that increased both of fiber, total ash, total soluble carbohydrates content and decreased crude fat of beef burger patties, as well as the improvement of physiochemical quality criteria (pH value, WHC, shrinkage, TVN and TBA values) throughout frozen storage in comparison with control sample. In addition, WMRP inhibited the growth and activity of microbial, as well as reduction of lipid oxidation in tested prepared product. Also, beef burger patties containing the WMRP exhibited a good sensory properties and better acceptability, especially those contained 6 and 9 % WMRP, even after stored for 90 days under frozen condition. The present results are useful of used WMRP in fortification of meat products to improve the nutritionally and healthy safe.

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Section: Nutritional Protein Quality Of Wmrpsupporting

confidence: 91%

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

Badr

El-Waseif

Ghaly

2018

Journal of Food and Dairy Sciences

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“…This is because egg contained methionine and cysteine which is higher compared to soymilk (Shurtleff and Aoyagi 2001). Therefore, egg tofu at all ratios of soymilk and egg produced contained higher amino acids content compared to those regular soy tofu reported by Kim et al (2009).…”

Section: Discussionmentioning

confidence: 54%

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

Murad

Abdullah²,

Mustapha³

2013

American Journal of Applied Sciences

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Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p<0.05) increased in Ferric-Reducing Antioxidant Power (FRAP), daidzein and genistein content of egg tofu. Conversely, decreased in soymilk ratio had significantly (p<0.05) increased the radical scavenging activities of the 2,2-Azino-Bis 3-ethylbenzothiazoline-6-Sulfonic acid (ABTS) and 2,2-Diphenyl-2-Picrylhydrazyl (DPPH) in egg tofu. Increased of soymilk ratio up to 3:1 caused decreased in amino acid methionine (met) and cystein (cys) significantly (p<0.05). A significant (p<0.01) and a positive correlation was observed between Total Phenolic Content (TPC) and FRAP (r = 0.93). However, there was a negative (p<0.01) correlation between TPC and DPPH (r = -0.83). The antioxidant capacity of egg tofu in DPPH assay showed a positive and significant (p<0.01) correlation with cysteine, methionine and tryptophan with r value of 0.92, 0.93 and 0.96 respectively. Higher content of egg in egg tofu had contributed to the increased of antioxidant capacity as indicated in DPPH assay and ABTS assay as well as amino acid methionine and cysteine.

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“…In general, high protein food is also high in contents of amino acids including eight which are essential in human nutrition: lysine, valine, leucine, isoleucine, threonine, tryptophan, methionine and phenylalanine [26]. Analysis of amino acids (g/100g sample) in quail meatballs and pickled quail eggs are recorded in Table 3.…”

Section: Amino Acids Contentmentioning

confidence: 99%

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

Hm¹,

Ma²,

Gm³

2017

J Nutr Food Sci

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The aims of this study were to evaluate the acceptance of meatballs and pickled quail eggs, determine the nutritional composition of the quail pickled eggs and quail meatballs. Data indicate that quail meatballs and pickled quail eggs are an acceptable market product. The quail meatballs have 70.56% moisture content and 29.44% dry matter which include 7.78%, 12.98%, 7.10% and 2.48% in wet basis for total lipids, proteins, ash and carbohydrate, respectively. Total cholesterol content in quail meatballs was 0.087 g/100g. Regarding pickled quail eggs, the values of moisture, dry matter, total lipids, proteins, ash and carbohydrate are 53.32%, 46.68%, 20.09%, 20.38%, 4.70% and 1.51% in wet basis, respectively. Average of cholesterol content in pickled quail eggs is 2.06 g/100 g yolk. Total essential amino acids were 6.17 g/100 g protein in quail meatballs, while total non-essential amino acids were 5.87g/100g protein in quail meatballs. In pickled quail eggs the values of total essential amino acids and nonessential amino acids were 6.84 g/100g and 8.81 g/100g protein, respectively. Total saturated fatty acids (SFAs) in quail meatballs and quail pickled eggs are 26.37% and 37.52%, respectively. Total mono-unsaturated fatty acids and poly-unsaturated fatty acids contents in quail meatballs are 36.61% and 36.21, respectively, while these values for pickled quail eggs are 54.12% and 8.36%, respectively.

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Development of amino acid composition database for Korean foods

Cited by 17 publications

References 8 publications

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

Nutritional Composition of Quail Meatballs and Quail Pickled Eggs

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