Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

AUTOR(ES)

Pinto e Silva, Maria Elisabeth Machado, Paton, Ive, Trigo, Marlene, von Atzingen, Maria Carolina B. C., Kira, Carmem S., Inomata, Emiko I., Lamardo, Leda C. A.

FONTE

Química Nova

DATA DE PUBLICAÇÃO

2008

RESUMO

The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chicken hydrolysate (CH); TH had a little more phosphorus. BH had the largest amount of vitamin C, and similar amounts of vitamins B1 and B2. The amount of these nutrients found in the hydrolysates suggests that it is possible to use them to enrich special dietary formulations.

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