食品科学
氨基酸
亮氨酸
化学
氨
赖氨酸
必需氨基酸
水分
生物学价值
含水量
酸值
生物化学
有机化学
工程类
岩土工程
作者
Helena Kadidlová,Zuzana Ciprysová,Ignác Hoza,Pavel Budinský
标识
DOI:10.1111/j.1365-2621.2010.02216.x
摘要
Summary The effect of 24‐month storage at three different temperatures (6 ± 2 °C, 26 ± 2 °C, 37 ± 2 °C) on quality of three types of ready‐to‐eat entrées (MRE) was evaluated by means of amino acid, ammonia, moisture and crude protein contents. Spicy risotto, Pork meat with carrots and potatoes and Pork goulash with pasta, that are included into the Czech combat rations, were selected for the experiment. During storage, all the explored samples did not significantly differ in moisture and crude protein content. Higher losses of amino acids (e.g. sulphuric amino acids, lysine, leucine) were detected with the increasing storage time and temperature. Growing losses of amino acids resulted in rising ammonia content as a product of amino acid degradation process. The biological value expressed by essential amino acid index declined with higher temperature and longer time of storage. The dependence of amino acid losses on moisture content was observed, too.
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