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EFFECT OF PROCESSING VARIABLES ON THE METHIONINE CONTENT OF FRANKFURTERS
Author(s) -
STRANGE E. D.,
BENEDICT R. C.,
MILLER A. J.
Publication year - 1980
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.1365-2621.1980.tb04118.x
Subject(s) - methionine , food science , chemistry , peroxide , sodium nitrite , nitrite , antioxidant , biochemistry , amino acid , organic chemistry , nitrate
The effects of processing and use of pro‐ and antioxidant additives on the methionine content of frankfurters were examined. Emulsification and cooking‐smoking had no significant effect on the methionine content, but high peroxide fat or sodium ascorbate lowered the methionine content of the raw emulsions, presumably by oxidation. Cooking‐smoking acted to restore the methionine level. Interaction of spice and nitrite on methionine levels was significant. Cooking and/or spices reduced the peroxide numbers of the frankfurters.