Amino Acids Composition of Beef Patties Enriched with Different Proteins

S. Zamuz; R. Domínguez; N. Echegaray; F. Gálvez; R. Bermúdez; D. Franco; J.M. Lorenzo

Amino Acids Composition of Beef Patties Enriched with Different Proteins

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Zamuz

S. Zamuz ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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R. Domínguez

R. Domínguez ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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N. Echegaray

N. Echegaray ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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F. Gálvez

F. Gálvez ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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J.M. Lorenzo

J.M. Lorenzo ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 848–849

DOI:: https://doi.org/10.3920/9789086868605_379

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Meat is an excellence source of well-balanced essential amino acids, particularly sulphated ones, since it contains an abundance of proteins with high biological value. The effect of different sources of protein on the amino acid composition of beef patties was examined. A total of twenty beef patties [control (soybean protein) and modified batches (pea, lentil and seaweed proteins)] were used in this study. Beef patties enriched with Chlorella protein showed the highest values of the total amino acid content. On the other hand, there were significant differences in all amino acids except in cysteine. In all batches, glutamic acid was the most abundant followed by lysine, aspartic acid and leucine.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Amino Acids Composition of Beef Patties Enriched with Different Proteins

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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