Tuna protein nutritional quality changes after canning
Castrillón, Ana M. | Navarro, María Pilar | García-Arias, M. Trinidad | Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Albacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115°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.
Показать больше [+] Меньше [-]We thank the Spanish Comision Interministerial de Ciencia y Tecnología (CYCIT), Project ALI.88.0255 for financial support.
Показать больше [+] Меньше [-]Peer reviewed
Показать больше [+] Меньше [-]Библиографическая информация
Эту запись предоставил Instituto de Nutrición y Bromatología