Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal

Autor:	J.A. Ayoade, S. O. Awonorin, L.O. Oyewole, F.O. Bamiro
Rok vydání:	1995
Předmět:	chemistry.chemical_classification Meal Methionine Moisture Chemistry Lysine Cystine Amino acid chemistry.chemical_compound Rendering (animal products) Biochemistry Poultry by-product meal Food science Food Science
Zdroj:	LWT - Food Science and Technology. 28:129-134
ISSN:	0023-6438
DOI:	10.1016/s0023-6438(95)80024-7
Popis:	The effect of temperature and time of rendering on the proximate composition and selected amino acids of raw poultry waste during processing, and the by-product meal, was determined. As processing temperature and time increased, levels of moisture, methionine, lysine and cystine decreased ( P P P > 0.05). However, as temperature and time of processing increased, the level of amino acids decreased. This implies that during rendering, changes in proximate composition and amino acid content of poultry wastes could be mutually dependent on moisture loss, and the common factor influencing such changes ( P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::054f6823355a9593f56e25916ce62fd9 https://doi.org/10.1016/s0023-6438(95)80024-7 Zobrazit plný text záznamu Full Text from ScienceDirect