Assessment of the protein quality of selected meat products based on their amino acid profiles and their myofibrillar and connective tissue protein contents

1992 ◽  
Vol 40 (5) ◽  
pp. 790-800 ◽  
Author(s):  
Constantinos G. Zarkadas
Keyword(s):  
Amino Acid ◽  
Connective Tissue ◽  
Protein Quality ◽  
Meat Products ◽  
Tissue Protein ◽  
Amino Acid Profiles

Assessing the Myofibrillar and Connective Tissue Protein Contents and Protein Quality of Beef Tripe†

1996 ◽  
Vol 44 (9) ◽  
pp. 2563-2572 ◽  
Author(s):  
George C. Zarkadas ◽  
Constantinos D. Karatzas ◽  
Constantinos G. Zarkadas
Keyword(s):  
Connective Tissue ◽  
Protein Quality ◽  
Tissue Protein

Amino acid profiles and protein quality of cooked cassava leaves or ?saka-saka?

2003 ◽  
Vol 83 (6) ◽  
pp. 529-534 ◽  
Author(s):  
Delphin Diasolua Ngudi ◽  
Yu-Haey Kuo ◽  
Fernand Lambein
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Cassava Leaves ◽  
Amino Acid Profiles

Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis

2007 ◽  
Vol 40 (1) ◽  
pp. 129-146 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Christine Gagnon ◽  
Stephen Gleddie ◽  
Shahrokh Khanizadeh ◽  
Elroy R. Cober ◽  
...  
Keyword(s):  
Glycine Max ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Two Dimensional ◽  
Two Dimensional Electrophoresis ◽  
Glycine Max L ◽  
Dimensional Electrophoresis

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

1985 ◽  
pp. 421-437
Author(s):  
Samy Fangus Sharobeem ◽  
Radomir Lásztity ◽  
Máté Hidvégi ◽  
András Salgó ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Vitro Protein
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