Effects of boiling, salting and storage time on the content of available lysine in boiled salted fish
1997
Basmal, J. (Balai Penelitian Perikanan Laut, Jakarta (Indonesia)) | Utomo, B.S.B. | Taylor, K.D.A.
Observation on available lysine degradation of salted boiled fish (ikan pindang) has been conducted. The raw materials used were individual quick frozen sardine (Sardina pilchardus Juv) from Portugal which had been thawed before processing. The fish were processed in four different methods, i.e. boiled in 10 percent salt solution for 22 min. (A), boiled in saturated salt solution for 36 min. (B), pre-cooked with addition of 10 percent crystal salt, packed in non-vacum plastic bags, and sterilised (C) and pre-cooked with additional of 10 percent crystal salt, packed in vacuum plastic bags and sterilised (D). The products were stored in an incubator at 28 degree C and 100 percent rh i.e. A for 4 days, B for 8 days, while C and D for 12 days. Results showed that after processing, the decrease of available lysine in A was 3.36 percent, B: 41.56 percent, C: 53.17 percent, and D: 7.63 percent, while after storage, the decrease of available lysine were 48.50 percent, 29.95 percent, 26.50 percent, and 27.99 percent for treatments A, B, C, and D respectively
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