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EFFECT OF PROCESSING VARIABLES ON THE METHIONINE CONTENT OF FRANKFURTERS (1980)

STRANGE, E. D. ; BENEDICT, R. C. ; MILLER, A. J.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 45 (1980), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04118.x

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