Predicting Protein Efficiency Ratio by the Chemical Determination of Connective Tissue Content in Meat

Lee, Yu Bang; Elliott, James; Rickansrud, D. A.; Hagberg, Elro Y C.

doi:10.1111/j.1365-2621.1978.tb02490.x

Cited by 96 publications

(83 citation statements)

References 10 publications

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“…Tryptophan content was determined separately by colorimetric analysis (UV-1700, Shimadzu Co., Kyoto, Japan) at 400 nm after mixing with 4.2 M NaOH (100 ml) and 0.3 ml triglycerine under the condition of pH 5.0-5.5, column oven temperature 55°C, reactor temperature 100°C, and reaction time 10-15 min (Deng et al 2002). Essential amino acid index (EAA), Flavour amino acid index (FAA) and protein efficiency ratio (PER) was calculated by consideration of the content of 10 designated amino acids from the equation developed by Lee et al (1978).…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Dey

Dora

2011

J Food Sci Technol

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Protein hydrolysates were produced from shrimp waste mainly comprising head and shell of Penaeus monodon by enzymatic hydrolysis for 90 min using four microbial proteases (Alcalase, Neutrase, Protamex, Flavourzyme) where PR(%) and DH (%) of respective enzymes were compared to select best of the lot. Alcalase, which showed the best result, was used to optimize hydrolysis conditions for shrimp waste hydrolysis by response surface methodology using a central composite design. A model equation was proposed to determine effects of temperature, pH, enzyme/substrate ratio and time on DH where optimum values found to be 59.37°C, 8.25, 1.84% and 84.42 min. for maximum degree of hydrolysis 33.13% respectively. The model showed a good fit in experimental data because 92.13% of the variability within the range of values studied could be explained by it. The protein hydrolysate obtained contained high protein content (72.3%) and amino acid (529.93 mg/gm) of which essential amino acid and flavour amino acid were was 54.67-55.93% and 39.27-38.32% respectively. Protein efficiency ratio (PER) (2.99) and chemical score (1.05) of hydrolysate was suitable enough to recommend as a functional food additive.

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Section: Amino Acid Compositionmentioning

confidence: 99%

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Dey

Dora

2011

J Food Sci Technol

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“…This is an expensive and timeconsuming method. An alternative is to estimate protein quality using empirical models initially developed by Alsmeyer et al [21] and Lee et al [22] for predicting PER values. These equations were used in this study with the algorithm presented here: …”

Section: Protein Efficiency Ratiomentioning

confidence: 99%

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

Ovissipour¹,

Rasco²

2011

J Aquac Res Development

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A comparison of the fatty acid, amino acid and proximate composition between the roe of wild and cultivated beluga (Huso huso) sturgeon from Iran are presented here. The fatty acid profile varied between wild and cultivated sturgeons but there was no differences observed for proximate composition and amino acid profile. The wild sturgeon roe contained higher amounts of n-3 fatty acids particularly eicosapentaenoic acid (20:5n-3, EPA) (wild: 2.9%, cultivated: 1.24%) and docosahexaenoic acid (22:6n-3, DHA) (wild: 5.1%, cultivated: 2.38%). Linolenic and linoleic acids were the predominant fatty acids in roe from cultivated beluga, a reflection of diet and also a likely physiological adaptation to a higher temperature environment. Low levels of PUFA in cultivated sturgeon negatively affected fertilization and hatching ratios which were significantly lower than for the wild fish. Hence, in order to culture beluga, feed with higher fatty acid with more n-3 is necessary to reach high quality roe and fertilization and hatching ratio. parameters, have been used to determine egg quality, which are also affected by a nutritional deficiency in broodstock diets. Indeed, one of the major nutritional factors that have been found to significantly affect reproductive performance in fish is the dietary essential fatty acid content [9]. Selective retention of DHA has also been found during embryogenesis and during starvation denoting the importance of this fatty acid for the developing embryo and larvae.At present, studies available on lipid composition of cultured sturgeons are somewhat limited in the sense that they do not provide a comparison of cultured and wild beluga roe or meat [10][11][12][13][14][15][16]. Here, a comparison of the chemical composition (chemical, fatty acid and amino acid profiles) of the roe from farmed and wild caught beluga (H. huso) from the same watershed in the southern Caspian Sea is presented and how this may affect egg survival is presented. Materials and Methods Egg collectionWild beluga (H. huso) (Female: TL = 240 ± 40 cm, weight = 95 ± 7 kg; Male: TL = 180 ± 20 cm, weight = 82 ± 5 kg) were captured during their spawning season (February-March) on the south eastern coast of the Caspian Sea between Gorgan and Sari using gillnets fishing method and taken to the Marjani Hatchery Center (Gorgan, Iran). Eggs collected for the recruitment program were recovered from live fish that had been transferred to this hatchery. After 24 h adaptation, 50 g eggs from each five ovulating females were collected using surgically method, placed into separate 20 ml plastic containers and immediately frozen in liquid nitrogen. Simultaneously, ovulated eggs from cultured beluga (Female: TL = 190.6 ± 12.5 cm, weight = 94.6 ± 9.3 kg; Male: 160 ± 10 cm, weight: 73 ± 6 kg ) were collected at the Rajaee Sturgeon Hatchery Center, in Sari, Iran in 2009, a culture facility about 120 km far from Marjani and eggs were recovered from three females as described above. These fish had been reared in fresh, warm (19 ± 2ºC) ar...

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“…Raw MDPM, cooked MDCM and raw MDTM were evaluated for protein quality by Babji et al (1980) (1977) and Lee et al (1978). Collagen is known to be deficient in cysteine, tryptophan, tyrosine and methionine, which are essential amino acids.…”

Section: Protein Quality In Muscle Foodsmentioning

confidence: 99%

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

Phelps

Marriott

Graham

et al. 1990

Journal of Muscle Foods

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Predicting Protein Efficiency Ratio by the Chemical Determination of Connective Tissue Content in Meat

Cited by 96 publications

References 10 publications

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

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