Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP).
The alpha-(1,6)-galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end-products. According to these experiences, the small quantities present in the end-products are not considered to be harmful to health but may show unexpected effects when compared to traditional products. With the knowledge of the concentrations of the measured oligosaccharides and phytic acid, after adequate calibration, the real TVP content of the finish-product can be determined according to the method elaborated by the authors.
Komándi
K
K
National Institute of Food Hygiene and Nutrition, Budapest, Hungary.
Dworschák
E
E
D000818:Animals; D002417:Cattle; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D010833:Phytic Acid / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis; D013025:Glycine max / Q000032:analysis
D014674:Plant Proteins, Dietary; D011134:Polysaccharides; D010833:Phytic Acid