Bioavailability of Essential Amino Acids in Food Products

The enzymatic availability of essential amino acids in beef stew processed using three technologies (retort pouch, retort can, and freeze-dehydration) were determined using three proteolytic enzymes (pronase, carboxypeptidase, and amino peptidase), followed by derivatization of amino acids with phenyl isothiocyanate and analysis by HPLC. As expected, because of less total heat input required to attain a comparable sterilization value in the retort pouch, lysine and methionine losses were slightly less in pouches than in # 21/2 cans. Accelerated storage at 125°F for 28 days did not further decrease available lysine.

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