Liha töötlemine
groups in solutions of amino acids, peptides, According to Ziemba (1969) and Ruiter
and proteins and in meat. Such interactions (1979), a significant contribution to the for-
may decrease the lysine availability some- mation of the color of smoked goods comes
what. However, since the concentration of from the reactions of carbonyl compounds,
smoke components is the highest on the mainly glycolaldehyde and methylglyoxal
surface and in the thin outer parts of the present predominantly in the vapor phase of
smoked meat products, no significant the smoke, with the amino groups of proteins
decrease in the nutritional value of the meat and nonprotein nitrogen compounds. The
proteins should be expected. Furthermore, smoke phenols form stable colors in reac-
the phenolic constituents of smoke absorbed tions with proteins at weak alkaline
by the sausage can be oxidized
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