EFFECT OF PROCESSING VARIABLES ON THE METHIONINE CONTENT OF FRANKFURTERS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 632-634
- https://doi.org/10.1111/j.1365-2621.1980.tb04118.x
Abstract
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.This publication has 4 references indexed in Scilit:
- Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acidsBritish Journal of Nutrition, 1977
- A rapid method for detecting chemical alteration of methionineJournal of Agricultural and Food Chemistry, 1977
- Processing damage to lysine and other amino acids in the manufacture of blood mealJournal of Agricultural and Food Chemistry, 1977
- A kinetic study of the bisulphite reduction of methionine sulphoxide to methionineJournal of the Science of Food and Agriculture, 1976