CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2007;57(3):323–328
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ABSTRACT
The aim of the study was to determine the influence of oxidation degree on available lysine and methionine content and protein digestibility in meat products with added antioxidants (rosemary extracts, green tea extracts, BHT) stored under frozen conditions. Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and Totox coefficient was controlled and protein digestibility and content of available lysine and methionine were determined periodically. Results showed an increase in lipid oxidation during storage. The highest values for the applied measurement of oxidation were observed in the control sample without antioxidants. The added antioxidants slowed down lipid oxidation to a significant extent. In control samples, the content of available lysine and methionine was reduced by 53% and 75% respectively, whereas protein digestibility by 12.5% at the end of storage. Inhibition of lipid oxidation products formation by the addition of antioxidants, limited significantly lysine and methionine losses and reduction of protein digestibility. The application of antioxidants extended stability and protected biological protein value of the meat products examined.
ISSN:1230-0322