Določitev stopnje prebavljivosti proteinov v izbranem izdelku Quorn␢ in piščančjem mesu

Lovše, Urša (author), Prislan, Iztok (mentor)

Mesni nadomestki predstavljajo dobro alternativo mesu, saj je njihova proizvodnja okolju prijaznejša, hkrati pa imajo nekateri mesni nadomestki dokaj ugodno hranilno sestavo v primerjavi z mesom. To je pomembno, saj je svetovna populacija v porastu, in bo proizvodnja mesa kmalu težko sledila povpraševanju. Na trgu že obstajajo izdelki Quorn␢. To so izdelki, narejeni iz mikoproteinov, ki vsebujejo biološko dostopne proteine, njihova tekstura pa spominja na teksturo mesa. V diplomskem delu nas je zanimalo, kakšna je stopnja prebavljivosti proteinov izdelka Quorn␢ v primerjavi s piščančjim mesom. Stopnjo prebavljivosti proteinov smo določali z različnima metodama, in sicer z metodo po Kjeldahlu, AOAC 981.10, in z metodo z bikinhonsko kislino. V preučevani stopnji prebavnega trakta (pepsin v klorovodikovi kislini), ki smo jo v eksperimentalnem delu diplomske naloge izvajali, smo ugotovili, da je stopnja prebavljivosti piščančjega mesa boljša v primerjavi z izdelkom Quorn␢. V primeru piščančjega mesa je izguba mase predstavljala 15,2 % celokupne mase, kar je za 4,5 % več kot v izdelku Quorn␢. Prav tako je delež proteinov v prebavljenem delu piščančjega mesa višji kot pri izdelku Quorn␢. Naš sklep je, da izdelek Quorn␢ iz prehranskega stališča ni enakovreden mesu, je pa njegova proizvodnja z okoljskega vidika bolj ugodna kot proizvodnja mesa.

• Language: Slovenian
• Keywords: piščančje meso, hranilna vrednost, nadomestki, mesni nadomestki, Quorn, prebavljivost, proteini, mikoproteini, analizne metode, metoda po Kjeldahlu
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [U. Lovše]
• Year: 2020
• PID: 20.500.12556/RUL-117305
• UDC: 637.54:641.1:637.518:543.384
• COBISS.SI-ID: 22106115
• Publication date in RUL: 05.07.2020

Secondary language

• Language: English
• Title: Determination of protein digestibility in Quorn␢ product and poultry

Abstract

Meat substitutes present a good alternative for meat in regard to environmental impact. At the same time some of these alternatives may provide comparable nutritional value as meat. This is important because due to the population growth the meat production will be unable to keep up with the demand for meat. Quorn ␢ is a widely available meat alternative. It is made from mycoprotein, has high quality protein and texture resembling meat fibers. In this thesis we researched the digestibility of Quorn␢ product and compared it to digestibility of poultry. We used two different methods for determining protein digestibility, Kjeldahl method AOAC 981.10 and bicinchoninic acid (BCA) method. In our experiment we performed imitation of stomach digestion (pepsin in hydrochloric acid). Obtained results showed that protein digestibility was higher in the case of poultry compared to Quorn␢. In the case of poultry we observed 15,2 % decrease in mass whereas decrease in Quorn␢ mass was 4,5 % lower. Total protein content was also higher in the digested part of poultry. Our results suggest that the Quorn ␢ product is not equal to meat from nutritional perspective, but on the other hand literature data show that the production of those products is less harmful to the environment.

• Keywords: chicken meat, nutritional value, substitutes, meat substitutes, Quorn, digestibility, proteins, mycoproteins, analytical methods, Kjeldahl method