EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTS

Autor: M. Womack, C.E. Bodwell
Rok vydání: 1978
Předmět:
Zdroj: Journal of Food Science. 43:1543-1549
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02539.x
Popis: Lyophilized samples of instant mashed potatoes, peas with onions, beans with frankfurters, beef pot roast with gravy, and breaded fish portions were evaluated for effects on protein nutritional value of treatments simulating conventional institutional procedures (fresh preparation followed by holding at 82°C for 0, 1/2, 1/2, and 3 hr) and convenience food system handling procedures (preparation, freezing, reheating to 82° C using microwave, high pressure steam, infrared or hot air convection oven heating and holding at 82°C for 1/2hr). For the five products studied, the treatment means for Shortened Pepsin Digest Index values ranged from 66–69, for percent available lysine (excluding values for the fish product) from 82-86% (FDNB extractive method) or 59-65% (TNBS extractive method) and for Modified Protein Efficiency Ratio from 2.99-3.07. Lysine availability, when estimated by the “difference” method, for the fish product was over 95% for all treatments. Amino acid compositions of selected samples did not vary markedly with treatment. With rat bioassays, designed to detect decreases in selected amino acids, several significant differences were observed but they were not consistently related to treatment. Neither conventional nor convenience food system handling procedures seriously decreased estimated protein nutritive values of the products studied.
Databáze: OpenAIRE
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