ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin-replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH-stat method and cell dialysis. Amino acid composition including 4-hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH-stat method (R2= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high-quality soups, sauces and gravies.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04396.x
Permalink