Tuna protein nutritional quality changes after canning

Autor:	M. Pilar Navarro, Ana M. Castrilló N, M. Trinidad García‐Arias
Přispěvatelé:	Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Jazyk:	angličtina
Rok vydání:	1996
Předmět:	chemistry.chemical_classification Net protein utilization biology Albacore fungi Lysine food and beverages Biological value biology.organism_classification complex mixtures Amino acid Bioavailability chemistry.chemical_compound chemistry Food science Tuna human activities Thunnus Food Science
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
Popis:	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. We thank the Spanish Comision Interministerial de Ciencia y Tecnología (CYCIT), Project ALI.88.0255 for financial support.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b91cbe82c91ded59a134e2d4dbce8e5 http://hdl.handle.net/10261/276646 Zobrazit plný text záznamu