PROTEIN QUALITY EVALUATIONS OF COMMERCIAL RAPESEED MEALS BY CHEMICAL AND BIOLOGICAL ASSAYS

Fourteen commercial rapeseed meals (RSM), selected from a total of 63 samples received from six rapeseed processing plants, and one sample of soybean meal (SBM) were tested for protein quality in a chick growth trial. The RSM studied consisted of six pairs, of which each pair of meals represented the meals with the highest and lowest protein solubilities in 0.2% KOH solution among samples received from each plant and one pair of RSM selected in a similar manner from among a second set of RSM samples supplied by one of the processing plants. The protein solubilities of the RSM used in the growth trial ranged from 33.9 to 72.6%. However, the protein quality of the same meals determined biologically by the total protein efficiency (TPE) method were not significantly different (P < 0.05). The TPE values of the RSM varied from 2.57 to 2.71 and were not significantly different from that of soybeam meal (2.65). These results indicate that determination of protein solubility of RSM in 0.2% KOH solution is not a suitable laboratory method of predicting the protein quality of commercial RSM. Other analyses performed on the RSM samples included determination of basic amino acid composition, available lysine content and dye-binding capacity of protein (DBCP) with Acid Orange 12. Of these analyses, only the DBCP values of the meals were found to be significant (P < 0.05) correlated with the TPE values.

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Enzymatic Determination of the Protein Quality of Individual Rumen Bacteria

Journal of Nutrition ◽

10.1093/jn/92.3.357 ◽

1967 ◽

Vol 92 (3) ◽

pp. 357-364 ◽

Cited By ~ 23

Author(s):

W. G. Bergen ◽

D. B. Purser ◽

J. H. Cline

Keyword(s):

Protein Quality ◽

Rumen Bacteria ◽

Enzymatic Determination

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Methods for Determination of Rubber to Cord Bond Strength

Rubber Chemistry and Technology ◽

10.5254/1.3542457 ◽

1959 ◽

Vol 32 (3) ◽

pp. 898-906

Author(s):

R. V. Uzina ◽

L. S. Gromova ◽

S. A. Vasil'eva

Keyword(s):

Bond Strength ◽

Laboratory Method ◽

Single Thread ◽

Vulcanized Rubber ◽

Pull Out ◽

Cord Fabric ◽

Fabric Structures

Abstract In selecting methods for determination of rubber to cord bond strength it is necessary to consider the factors which are subject to variation in the system— the type of cord, the composition of the vulcanized rubber, or the composition of the impregnant. The selection (composition) of the methods of assessment of bond strength was carried out in the present study while keeping the type of cord and the rubber compositions constant ; only the composition of the impregnant was varied. Up to the present there has been no single laboratory method for evaluating rubber to cord bond strength for the determination of the service quality of rubber-fabric structures. The bond strength in such a system is assessed in the majority of cases by the use of a series of methods. The existing methods may be systematized according to the nature of the deformation (static or dynamic), the nature of the specimen (with single thread of cord or with cord fabric) and so on. We adopted the following classification of methods: 1). Determination of bond strength of a single thread of cord with the rubber; 2). Determination of bond strength of rubber to fabric model specimens. Determination of bond strength of a single thread of cord with rubber is an exceptionally widely used type of testing in the rubber industry. It is based either on the principle of stripping of a single thread of cord from the rubber under pressure, or on the principle of pull-out of a thread of cord from a rubber specimen.

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The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

British Journal Of Nutrition ◽

10.1079/bjn19790023 ◽

1979 ◽

Vol 41 (1) ◽

pp. 163-173 ◽

Cited By ~ 7

Author(s):

H. W. Hulan ◽

F. G. Proudfoot ◽

C. G. Zarkadas

Keyword(s):

Fish Meal ◽

Protein Quality ◽

Control Diet ◽

Biological Response ◽

New Approach ◽

Protein Supplements ◽

Fish Meat ◽

Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

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Comparative Characterization of Microbiological and Biological Assays of Protein Quality of Some Foodstuffs

Nahrung/Food ◽

10.1002/food.19740180302 ◽

1974 ◽

Vol 18 (3) ◽

pp. 243-249 ◽

Cited By ~ 4

Author(s):

S. G. Kharatyan ◽

M. G. Kerimova ◽

A. D. Ignatyev ◽

M. E. Rozhansky

Keyword(s):

Protein Quality ◽

Biological Assays ◽

Comparative Characterization

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Determination of the protein quality of almonds ( Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

Food Science & Nutrition ◽

10.1002/fsn3.1146 ◽

2019 ◽

Vol 7 (9) ◽

pp. 2932-2938 ◽

Cited By ~ 6

Author(s):

James D. House ◽

Kristen Hill ◽

Jason Neufeld ◽

Adam Franczyk ◽

Matthew G. Nosworthy

Keyword(s):

Protein Quality ◽

Prunus Dulcis

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Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

Journal of Food Protection ◽

10.4315/0362-028x-66.12.2332 ◽

2003 ◽

Vol 66 (12) ◽

pp. 2332-2335 ◽

Cited By ~ 2

Author(s):

LAURI O. MERIVIRTA ◽

K. JOHANNA BJÖRKROTH ◽

HANNU J. KORKEALA

Keyword(s):

Hazard Analysis ◽

Microbiological Quality ◽

Critical Control Points ◽

Two Samples ◽

Processing Plants ◽

Plate Counts ◽

Thermotolerant Coliforms ◽

The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

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Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Polish Journal of Food and Nutrition Sciences ◽

10.2478/v10222-012-0079-z ◽

2013 ◽

Vol 63 (3) ◽

pp. 155-166 ◽

Cited By ~ 12

Author(s):

Steve Ijarotimi ◽

Olufunke Keshinro

Keyword(s):

Protein Quality ◽

Bambara Groundnut ◽

Nutrient Composition ◽

Complementary Foods ◽

Seed Flour

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Protein Nutritive Quality of Commercial Fish Meals as Assessed by Biological and Chemical Methods

Journal of the Fisheries Research Board of Canada ◽

10.1139/f66-032 ◽

1966 ◽

Vol 23 (3) ◽

pp. 395-414 ◽

Cited By ~ 10

Author(s):

B. E. March ◽

Jacob Biely ◽

C. Goudie ◽

H. L. A. Tarr

Keyword(s):

Protein Quality ◽

Practical Importance ◽

Single Amino Acid ◽

Commercial Fish ◽

Biological Assays ◽

Nutritive Quality ◽

Biological Tests ◽

Available Lysine ◽

Chloroform Methanol

Various chemical characteristics of fish meals pertaining to the protein and lipid components were determined and their relation to different biological estimates of protein quality were studied. The results demonstrated the practical importance of selecting appropriate biological assays in order to avoid underestimating or overestimating protein quality. Pepsin digestibility of the crude protein remaining in the meals after chloroform–methanol extraction was significantly correlated with biological estimates of protein quality. Meals of initially high supplementary protein value declined in value to a greater extent than did meals of lower quality. The level of available lysine present in the meals declined with storage but biological tests indicated that a combination of several amino acids rather than any single amino acid was limiting to supplementary protein value.

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Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1273 ◽

2020 ◽

Vol 14 ◽

pp. 580-586

Author(s):

Bahytkul Assenova ◽

Eleonora Okuskhanova ◽

Maksim Rebezov ◽

Oksana Zinina ◽

Nadezhda Baryshnikova ◽

...

Keyword(s):

Triticum Aestivum ◽

Ph Value ◽

Binding Capacity ◽

Meat Products ◽

Average Score ◽

Organoleptic Evaluation ◽

Water Binding ◽

Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

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