Effect on nutritional quality

Fractionation of the protein has been shown to have an effect on nutritional quality ( ) Results summarized in Table V show that nutritive value varies according to the... 

Mustakas et al. (46) evaluated the effects of extruder-processing on nutritional quality, flavor, and stability of the product in an attempt to describe extruder conditions which would be acceptable in all three respects. Urease activity was used as an estimation of trypsin inhibitor activity thus the area between the two urease curves in Figure 2 indicates processing conditions which strike a balance between too much and too little heat treatment, showing optimal nutritional quality. Using the flavor and peroxide value isograms, processing conditions may be chosen such that acceptable flavor and stability may also be achieved. 

Effect on organoleptic quality of product Nutritional value Water retention Taste, flavor, odor, appearance, etc. 

Trugo, L.C. C.M. Donangelo N.M.F. Trugo K.E. Bach Knudsen. Effect of heat treatment on nutritional quality of germinated legume seeds. /. Agric. Food Chem. 2000, 48, 2082—2086. 

Heating of meat is accompanied by changes in appearance, taste, texture, smell and nutritional value (7). The sulfhydryl groups and disulfide bonds which are moieties of cysteine and cystine contribute to these qualities in meat. Sulfur-containing compounds including disulfides are often found in foodstuffs and usually contribute to the overall aroma of such food because of their low threshold values (2). Sulfur compounds are major contributors to the flavor of cooked products (J). Furthermore, destruction of labile amino acids during heat processing operations may have detrimental effects on nutritional value of such products. 

Part II provides detailed information on the main quality and safety issues related to the production of organic livestock foods. This includes three chapters (Chapters 7 to 9) which review the effect of livestock husbandry on nutritional and sensory quality of livestock foods including milk and dairy products (Chapter 7), poultry (Chapter 8) and pork (Chapter 9). It also includes four chapters (Chapters 10 to 13) which review the strategies used to minimise microbiological risks and antibiotic and veterinary medicine use in livestock production systems including safety of ruminants (Chapter 10), mastitis treatment in organic dairy production systems (Chapter 11), internal parasites (Chapter 12) and pigs and poultry (Chapter 13). 

Hajare SN, Saroj SD, Dhokane VS, Shashidhar R and Bandekar JR. 2007. Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts. Radiat Phys Chem 76 1642-1649. 

Weichmann J. 1986. The effect of controlled-atmosphere storage on the sensory and nutritional quality of fruits and vegetables. Hort Rev 8 101-127. 

Preserving the microbiological safety of processed produce should not have to conflict with nutritional quality. Although some sanitizing compounds are generally perceived as harsh chemicals that oxidize and destroy nutriments, it is important to consider the effect of those treatments and new alternatives on the nutritional quality of produce (Ruiz-Cruz and others 2007). Therefore, minimal processing with low or no food safety risk with optimal nutritional content will lead to increased consumption and meeting of consumer demands. In this context the effect of fruit sanitation on the phytochemical content and bioactivity must be contemplated. 

Wolbang CM, Fitos JL and Treeby MT. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L. Innov Food Sci Emerg Technol 9 196—200. 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

In recent years, a number of workers have published amino acid analyses of the sweet potato (38, 43, 35, 22, 18). The overall picture is that the sweet potato amino acid pattern is of good nutritional quality but that the variability of individual amino acids both within the same cultivar and across cultivars is very high. For example, Walter et al. (44) reported that with the exception of aromatic amino acids, every essential amino acid has a score of less than 100 in one or more cultivars. The amino acid score is defined as the g of amino acid in 100 g of test protein divided by the number of g of that amino acid in the FAO/WHO reference pattern times 100. Bradbury et al. (22) showed that, for the same cultivar, environmental effects on the amino acid patterns is significant. For three cultivars, they found a mean percent standard deviation for all amino acids of 24.2,... 

The literature on concentrated sweet potato protein is sparse. Amino acid patterns for sweet potato protein isolates have been reported by three groups (16, 45, 46). One report showed that when compared to the FAO standard (47), no amino acids were limiting. The other reports showed total sulfur amino acids and lysine to be limiting (Table III). The patterns indicate a nutritionally well balanced protein. The improvement in nutritional quality, when compared to amino acid patterns from whole sweet potato, is due to the fact that whole sweet potatoes contain substantial amounts of NPN, which consists mainly of nonessential amino acids. This effectively dilutes the EAA and lowers the amino acid score. 

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