Abstract
The alpha-(1,6)-galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end-products. According to these experiences, the small quantities present in the end-products are not considered to be harmful to health but may show unexpected effects when compared to traditional products. With the knowledge of the concentrations of the measured oligosaccharides and phytic acid, after adequate calibration, the real TVP content of the finish-product can be determined according to the method elaborated by the authors.
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