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Effect of Pre‐irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef a, b
Author(s) -
THOMPSON R. H.,
BAUTISTA FLORDELIZA R.,
CAIN R. F.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00381.x
Subject(s) - valine , phenylalanine , glycine , methionine , alanine , histidine , aspartic acid , amino acid , chemistry , lysine , serine , glutamic acid , arginine , irradiation , tryptophan , tyrosine , amino acid synthesis , biochemistry , enzyme , physics , nuclear physics
SUMMARY Slices of fresh beef were heated to 130, 150, and 1.95°F, then irradiated at 0.1 and 5.0 megarads, and stored at 34°F for periods up to 60 days. Unheated and unirradiated beef was subjected to the same variables. No free lysine, lysine, or tryptophan was found. Heating to 150°F inhibited the release of amino acids from the parent protein. Histidine and tyrosine were observed in quantitative amounts, but only traces of alanine, glycine, leueine, threonine, and valine were observed at 60 days. Heating to 150°F completely inhibited the appearance of aspartic acid, glutamic acid, serine, methionine, and phenylalanine. Methionine and valine were affected by radiation at both levels. Serine, phenylalanine, histidine, glycine, glutamic acid, aspartic acid, and alanine were affected only at the 5.0‐megarad level. Storage generally resulted in increasing quantities of the free amino acids except for arginine and proline.