STUDY OF HYDROLYZED PROTEIN COMPOSITION, FREE AMINO ACID, AND TAURINE CONTENT IN DIFFERENT MUSCLES OF GALICIAN BLONDE BEEF

Journal of Muscle Foods Pub Date : 2010-09-24 DOI:10.1111/j.1745-4573.2010.00218.x

DANIEL FRANCO, LAURA GONZÁLEZ, ESPERANZA BISPO, PATRICIA RODRÍGUEZ, JOSÉ IGNACIO GARABAL, TERESA MORENO

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引用次数: 33

Abstract

ABSTRACT

The aim of this study was to identify and quantify hydrolyzed and free amino acids including taurine in different muscles of the Blonde Galician breed. The main essential amino acids present in each of the muscles were lysine and leucine, with aspartic acid and glutamic being the most important in the non-essential fraction. The chemical score and the index of essential amino acids were calculated as correlation parameters of the biological value of the proteins, with the best values being obtained for the muscles longisimus dorsi and semitendinosus. An analysis was also carried out of the amino acid in the free fraction. Taurine was found to be the main free amino acid in all muscles, with the exception of the cardiac muscle, where histidine was the main one present. The muscles that presented higher amounts of taurine were the masseter muscle followed by semimenbranous, and biceps femori, where taurine represented 40, 35, and 31%, respectively, of the total content of the free fraction.

PRACTICAL APPLICATIONS

This study provides practical and useful information on the nutritional quality of muscles, which are widely consumed in Spain. Several of these muscles are highly appreciated by the consumers in restaurants such as, eye of round, sirloin, and masseter muscle. These results will be relevant for the cattle industry, because this data add information to the fatty acid profile description of samples studied in the same breed. It will be also useful for nutritionists in describing tables of the food composition.

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加利西亚金发牛肉不同肌肉中水解蛋白组成、游离氨基酸和牛磺酸含量的研究

摘要本研究的目的是鉴定和定量加利西亚金发犬不同肌肉中的水解氨基酸和游离氨基酸，包括牛磺酸。每种肌肉中存在的主要必需氨基酸是赖氨酸和亮氨酸，而在非必需部分中，天冬氨酸和谷氨酸是最重要的。计算蛋白质的化学评分和必需氨基酸指数作为蛋白质生物学价值的相关参数，其中背最长肌和半腱肌的值最好。对游离部分的氨基酸也进行了分析。牛磺酸被发现是所有肌肉中主要的游离氨基酸，但心肌除外，组氨酸是心肌的主要游离氨基酸。牛磺酸含量较高的肌肉是咬肌，其次是半膜肌和股二头肌，其中牛磺酸分别占游离部分总含量的40%、35%和31%。该研究为西班牙广泛食用的肌肉的营养质量提供了实用和有用的信息。这些肌肉中有几块在餐馆里受到消费者的高度赞赏，如圆眼肌、西冷肌、咬肌。这些结果将与养牛业相关，因为这些数据为同一品种研究样本的脂肪酸谱描述提供了信息。它对营养学家描述食物成分表也很有用。

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

Journal of Muscle Foods 工程技术-食品科技

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