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EFFECT OF FROZEN STORAGE ON PROTEIN QUALITY OF SARDINES.

Author(s) : NAVARRO M. P., CASTRILLON A. M., VARELA G.

Type of article: Article

Summary

THE EFFECTS OF STORAGE AT -20 DEG C AND ADDITIVES (GLUCOSE AND SODIUM GLUTAMATE) ON SARDINE PASTES UPON THE DIGESTIVE AND METABOLIC UTILIZATION OF ITS PROTEIN WAS STUDIED IN RATS USING THE NITROGEN BALANCE TECHNIQUE. AFTER 6 MONTHS, IN WHOLE SARDINE PASTE WITHOUT ADDITIVES THE NUTRITIVE QUALITY OF THE PROTEIN WAS WELL PRESERVED AND SHOWED ONLY SMALL CHANGES IN BIOLOGICAL VALUE. THE USE OF ADDITIVES, OR BEHEADING AND EVISCERATION RESULTED IN A MARKED DETERIORATION.

Details

  • Original title: EFFECT OF FROZEN STORAGE ON PROTEIN QUALITY OF SARDINES.
  • Record ID : 1987-1423
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 1
  • Publication date: 1987/02
  • Document available for consultation in the library of the IIR headquarters only.

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