AI Summary & Key Takeaways
AI InsightIt was found that, when the amount of collagen tissue increases in samples, the protein digestibility decreases.
📌 3 Key Takeaways
Abstract
In this study, the amount of collagen tissue and protein digestibility were determined in some meat products. While the content of total protein was determined between 11.44-19.47 Per cent in salamis, 7.64-14.83 Per cent in sausages and 19.06-28.30 Per cent in soudjouks, the amount of collagen tissue protein in total protein was determined between 6.57-18.53 Per cent in salamis, 6.16-23.56 Per cent in sausages and 3.60-15.74 Per cent in soudjouks. The protein digestibility with pepsin+tripsin digestion was found 69.93-80.23% in salamis, 67.0-80.12% in sausages and 69.20-82.70% in soudjoucks. It was found that, when the amount of collagen tissue increases in samples, the protein digestibility decreases. In addition, the amount of water, fat and ash in samples were determined.
Özet
Tüketime hazır bazı et ürünlerinde kollagen bağ doku miktarı ve hazmolabilir protein miktarı saptanmıştır. Toplam protein miktarı salamlarda %11.44-19.47, sosislerde %7.64-14.83 ve sucuklarda %19.06-28.30 arasında belirlenirken, toplam proteindeki kollagen bağ doku proteini salamlarda %6.67-18.53, sosislerde %6.16-23.56 ve sucuklarda %3.60-15.74 arasında belirlenmiştir. Pepsin+tripsin uygulamasıyla protein hazmolma oranları salamlarda %69.93-80.23, sosislerde %67.00-80.12 ve sucuklarda %69.20-82.70 olarak saptanmıştır. Örneklerde kollagen bağ doku miktarı arttıkça hazmolma oranı azalmaktadır. Ayrıca, örneklerin bileşimlerinin belirlenmesi amacıyla su, yağ ve kül miktarları da saptanmıştır.