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NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY
Author(s) -
ESKELAND BJODNE,
NORDAL JOHN
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.tb06509.x
Subject(s) - methionine , amino acid , fermentation , glycine , protein quality , food science , net protein utilization , alanine , chemistry , lysine , proline , threonine , protein digestibility , biochemistry , aspartic acid , serine , biology , protein efficiency ratio , enzyme , weight gain , body weight , endocrinology
Evaluation of the nutritional quality of the protein has been performed during the fermentation procedure of dry sausage. The criteria used are net protein utilization (NPU), true digestibility of protein, and true digestibility of the single amino acids. The digestibility of the protein increased from 92.0 to 94.1% and NPU from 73.8 to 78.7% during the fermentation process. During the fermentation process of 22 days, the level of amino acids increased and so did the true digestibilities of the individual amino acid components. The largest increase in digestibility by fermentation was observed for threonine (4.2% units) followed by methionine, while of the nonessential, alanine had the greatest increase, followed by glycine, proline, serine, and aspartic acid.