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Pregled bibliografske jedinice broj: 995148

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo”sausages


Rohit Thirumdas, Mladen Brnčić, Suzana Rimac Brnčić, Francisco J. Barba, Fernando Gálvez, Sol Zamuz, Ramón Lacomba, José M. Lorenzo
Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo”sausages // Journal of food processing and preservation, 42 (2018), 11; 1-8 (međunarodna recenzija, članak, znanstveni)


Naslov
Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo”sausages

Autori
Rohit Thirumdas, Mladen Brnčić, Suzana Rimac Brnčić, Francisco J. Barba, Fernando Gálvez, Sol Zamuz, Ramón Lacomba, José M. Lorenzo

Izvornik
Journal of food processing and preservation (0145-8892) 42 (2018), 11; 1-8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Seaweeds, amino acid profile ; chemical composition ; sensorial analysis

Sažetak
The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were significantly different among the batches. Protein content was significantly higher in the sausages with protein from soy (35.62%), Chlorella (34.66%), Spirulina (34.89%), and broad beans (34.66%) compared to the samples enriched with protein from bean and lentil, being lysine (≈19%), arginine (≈17.5%), and leucine (17.5%) the predominant essential amino acids, while glutamic acid (≈32%) and aspartic acid (≈19%) were the most abundant nonessential amino acids. It can be concluded that protein extracted from beans, lentils, broad beans, Chlorella, and Spirulina can be used to enrich “chorizo” as an alternative to soy protein.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus