Chemical and nutritional quality of Indonesian dried-salted mackerel (Rastrelliger kanagurta)

Autor:	R. G. Poulter, R. J. Neale, F. W. Maruf, D.A. Ledward
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Net protein utilization biology Dried fish Chemistry Mackerel biology.organism_classification Industrial and Manufacturing Engineering chemistry.chemical_compound Lipid oxidation Browning Food science Salted fish Food Science Polyunsaturated fatty acid Rastrelliger
Zdroj:	International Journal of Food Science & Technology. 25:66-77
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1990.tb01060.x
Popis:	Summary Indonesian mackerel (Rastrelliger kanagurta) were sun dried or salted and sun dried and stored at 30°C for up to 20 weeks in air. During processing and storage polyunsaturated fatty acids oxidized to form thiobarbituric acid (TBA) reactive substances and fluorescent compounds. TBA values increased with increasing salt content (range 2.3–20.7%). Positive, highly significant correlations were found between the odour of the stored products and both fluorescent pigment production and the degree of browning. Amino acid analysis indicated loss of lysine, glutamic acid, serine, histidine, arginine and the sulphur containing amino acids, but these losses were far too small to account for the massive decreases found in net protein utilization (NPU) of the stored products, measured by rat-feeding trials. The latter were highly correlated with the fluorescent pigment content and degree of browning in products of intermediate (∼ 14%) salt content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a58aa0cab9fdd20369e49c1f5a7e0b38 https://doi.org/10.1111/j.1365-2621.1990.tb01060.x Zobrazit plný text záznamu Plný text