EJPAU 2004. Lisiewska Z. , Słupski J. , Kmiecik W. , Gębczyński P. AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2004
Volume 7
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Lisiewska Z. , Słupski J. , Kmiecik W. , Gębczyński P. 2004. AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS, EJPAU 7(1), #03.
Available Online: http://www.ejpau.media.pl/volume7/issue1/food/abs-03.html

AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS

Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik, Piotr Gębczyński

ABSTRACT

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and 30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid. Blanching effected a significant decrease in the c

Key words: dill, pre-treatment, freezing, storage, amino acids.