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Digestible protein in frankfurter-type sausages containing various levels of soyabean flour

Digestible protein in frankfurter-type sausages containing various levels of soyabean flour

Doga Bilim Dergisi, D1 7(2): 209-214

Studies were conducted on detn. of the in-vitro digestible protein content of frankfurter-type sausages, and the effect of addition of 2.5-7.5% soyabean flour on quality of the sausages. Protein digestion coeff. with a pepsin digestion method was 37.99-40.97%; a pepsin/trypsin digestion method gave values of 79.24-80.07%. The latter is concluded to be superior. Studies on 4 commercial frankfurter sausage samples showed protein and fat contents to differ considerably.

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