Tuna protein nutritional quality changes after canning

被引：42

作者：

Castrillon, AM ^{[1
]}

Navarro, MP ^{[1
]}

GarciaArias, MT ^{[1
]}

机构：

[1] UCM,CSIC,INST NUTR & BROMATOL,FAC FARM,MADRID 28040,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 06期

关键词：

tuna; amino acids; canning; available-lysine; digestibility;

D O I：

10.1111/j.1365-2621.1996.tb10972.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Albacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115 degrees C for 55 or 90 min. Proximate composition, total amino acid and available lysine content were determined during different phases of the process. Water and protein were lost in all phases and fat content increased. There was a decrease in available lysine during cooking but no loss in total amino acids. Nutritional evaluation of the protein showed differences in biological value and net protein utilization when the canned tuna was mixed with bread flour.

引用

页码：1250 / 1253

页数：4

共 27 条

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