Premium
Effect of collagen content and heat treatment on protein digestibility and biological value of meat products
Author(s) -
LASERREUTERSWÄRD A.,
ASP N.G.,
BJÖRCK I.,
RUDËRUS H.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00166.x
Subject(s) - food science , chemistry , methionine , biological value , raw material , biochemistry , amino acid , organic chemistry
Summary The digestibility and biological value of meat mixed with various amounts of collagen were measured after heat treatments. The M. biceps femoris muscle was used as the source of meat and pigskin as the source of collagen. The latter contained 78.9% collagen and digestibility both heated and raw was 95%. The NPU of mixtures of meat and pigskin showed a relation with collagen content defined as y = 82.8–0.6 x. Supplementation of pigskin at a pigskin‐meat mixture containing 50% collagen with methionine did not increase NPU. The amount of collagen in untreated meat products is 15–30% and will be of negligible nutritional significance in a whole diet.