title: The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe.
abstract: Samples of tripe obtained after commercial processing with alkaline hydrogen peroxide were compared with raw tripe for nutritional quality. A large number (108) of commercial tripe samples were found to vary markedly in their protein content from 8·4 to 19·3%. The moisture content was negatively correlated with the pH of the tripe samples. However, the amino acid analyses and rat bioassays indicated that the nutritional value of the protein was not significantly decreased by the processing. Oxidation of sulphur amino acids and formation of lysino-alanine were not evident. Thiamine was completely destroyed by the processing.
authors: School of Food Sciences, Hawkesbury Agricultural College, Richmond, NSW 2753, Australia.
authors: G R
authors: GR
authors: Skurray
authors: D L
authors: DL
authors: Perryman