Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2023-07-20 DOI:10.1556/066.2023.00071

K. Berisha, A. Gashi, Z. Mednyánszky, H. Bytyqi, L. Simon Sarkadi

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Abstract

The aim of this study was to assess the nutritional quality of homemade beef sausages by examining the amino acid, biogenic amine, and fatty acid composition. The most abundant amino acids were Ala (15.56%), Leu (13.28%), Gly (8.64%), Pro (8.41%), Ser (8.26%), and Val (7.65%). The essential amino acids accounted for 44.30% of total amino acids. Apart from the protein building amino acids, the free amino acid content was relatively high, accounting for 10% of total amino acid content. The average biogenic amine concentration in the sausage samples was low (1.69 mg kg−1). Saturated fatty acids accounted for 59.10% of total fatty acids, followed by monounsaturated (38.63%) and polyunsaturated fatty acids (2.27%). The fatty acid profile was dominated by oleic (C18:1, 34.37%) and palmitic (C16:0, 30.24%) acids, and short-chain fatty acids were also present, which may have a positive impact on gut health. The results show that beef sausages have a high nutritional value and are a good source of essential amino acids, free amino acids, and fatty acids that are important for human health.

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基于氨基酸、生物胺和脂肪酸组成的自制牛肉香肠的营养特性

本研究的目的是通过检测氨基酸、生物胺和脂肪酸组成来评估自制牛肉香肠的营养质量。氨基酸含量最高的是Ala(15.56%)、Leu(13.28%)、Gly(8.64%)、Pro(8.41%)、Ser(8.26%)和Val(7.65%)。必需氨基酸占总氨基酸的44.30%。除蛋白质构建氨基酸外，游离氨基酸含量较高，占总氨基酸含量的10%。香肠样品中生物胺的平均浓度较低(1.69 mg kg−1)。饱和脂肪酸占总脂肪酸的59.10%，其次是单不饱和脂肪酸(38.63%)和多不饱和脂肪酸(2.27%)。脂肪酸谱以油酸(C18:1, 34.37%)和棕榈酸(C16:0, 30.24%)为主，还存在短链脂肪酸，这可能对肠道健康有积极影响。结果表明，牛肉香肠营养价值高，是人体必需氨基酸、游离氨基酸和脂肪酸的良好来源，对人体健康很重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).