Partager

Document IIF

Le contenu en acides aminés et la qualité des protéines dans les choux de Bruxelles, tant crus que préparés à la consommation.

Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption.

Auteurs : LISIEWSKA Z., SLUPSKI J., SKOCZEN-SLUPSKA R., et al.

Type d'article : Article, Article de la RIF

Résumé

The aim of the investigation was to evaluate the content of amino acids and the quality of protein in Brussels sprouts. The investigation included the raw material, cooked sample and two types of frozen product stored at -20°C for 12 months and then prepared for consumption. The frozen products investigated were obtained using the traditional method (blanching before freezing) and the modified method (cooking before freezing, then defrosting and heating in microwave oven after refrigerated storage) of the ready-to-eat type. Brussels sprouts, both fresh and prepared for consumption, were a good source of protein and amino acids. Proline and glutamic acid were dominating; leucine and tyrosine with phenylalanine were limiting amino acids. The product obtained by modified method contained 16% less amino acids in 16 g N than the raw material and 14% less than the raw material after cooking, and also 10% lower than that of the traditionally obtained product.

Documents disponibles

Format PDF

Pages : 272-278

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption.
  • Identifiant de la fiche : 2009-0687
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
  • Date d'édition : 03/2009

Liens


Voir d'autres articles du même numéro (16)
Voir la source

Indexation