ESTlMATlON OF DIGESTIBILITY OF MEAT PRODUCTS CONTAINING EXTENDERS

Autor: R. A. Whitmore, W. Uchman, S.A. Ackerman, C. E. Swift, Happich Ml
Rok vydání: 1977
Předmět:
Zdroj: Journal of Food Science. 42:1404-1405
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1977.tb14510.x
Popis: Procedures involving pepsin and pepsin-trypsin digestion of frankfurters were evaluated in efforts to develop a term for “apparent” digestibility to extend applications of estimations of the protein efficiency ratio (PER) of meat food products by ERRC-APHIS equations. The estimations, termed Est-PER are based only on amino acid composition. Samples of raw emulsion, cooked frankfurters, and cooked and smoked frankfurters containing all meat, meat extended with soy products, and meat extended with nonfat dried milk were treated with pepsin or pepsin-trypsin. Their digestibility was determined as % nitrogenous substances and/or % protein digested. Nitrogen digestibility of cooked-smoked product was also determined by bioassay. Digestibility ranged around 90% with pepsin-trypsin treatment, whereas digestibility with pepsin treatment was half this and too low for measuring “apparent” digestibility. Pepsin-trypsin digestibility of cooked and of cooked and smoked frankfurters did not differ; raw frankfurters were significantly less digestible. Average % protein digestibility was somewhat lower than average % nitrogen digestibility on pepsin-trypsin digestion and more closely approached values for nitrogen digestibility determined by bioassay. Subject to confirmatory studies, the results indicate that % protein digestibility as measured by a procedure involving pepsin-trypsin digestion may be an acceptable additional term in estimating Est-PER.
Databáze: OpenAIRE
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