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AMINO ACID LOSSES IN TURNIP GREENS (Brassica rapa L.) DURING HANDLING AND PROCESSING
Author(s) -
MEREDITH F. I.,
GASKINS M. H.,
DULL G. G.
Publication year - 1974
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.1365-2621.1974.tb17958.x
Subject(s) - isoleucine , brassica rapa , methionine , lysine , amino acid , food science , limiting , chemistry , blanching , valine , leucine , biochemistry , mechanical engineering , engineering , gene
Turnip green samples were collected at harvesting, unloading dock, post‐washing, post‐blanching, at can filling and of the canned product. Amino acids were determined at each of the sample points with losses being small during the processing steps. Major losses of lysine (50%) isoleucine (51%) occurred in the canned drained solids. If the canning liquid is added back to the solids, losses of 27% lysine and 35% isoleucine result. Egg ratios of the essential amino acids are given with methionine being the limiting amino acid if the solid and canning liquid are considered as part of the food.