DEGRADATION KINETICS OF PROTEIN DIGESTIBILITY AND AVAILABLE LYSINE DURING THERMAL-PROCESSING OF TUNA

被引：13

作者：

BANGA, JR

ALONSO, AA

GALLARDO, JM

PEREZMARTIN, RI

机构：

[1] The Food Engineering Group, Instituto de Investigaciones Marinas (Csic), Vigo

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

THERMAL-PROCESSING; DEGRADATION KINETICS; LYSINE; PROTEIN DIGESTIBILITY; TUNA;

D O I：

10.1111/j.1365-2621.1992.tb14321.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in available lysine and protein digestibility which take place during thermal processing of canned white tuna with olive oil were evaluated using a steady-state procedure. Kinetic parameters were then calculated by means of weighted nonlinear regression and the jacknife procedures. Good agreement was found between predicted and observed values. The resulting kinetic equations can be used to evaluate, design and optimize thermal processing of tuna in oil.

引用

页码：913 / 915

页数：3

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