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Nutritive Utilisation of Canned Sardine Protein in Olive Oil: The Influence of the Different Elaboration Process Stages and Storage for 6 Months and 5 Years
Author(s) -
Mora Baltasar RuizRoso Calvo de,
AlvarezQuiñones Mercedes Perez,
Plaza Isabel Cuesta de la,
GarcíaCuevas Manuela,
Mosquera Gregorio Varela
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199609)72:1<135::aid-jsfa638>3.0.co;2-8
Subject(s) - sardine , food science , net protein utilization , casein , olive oil , chemistry , fish <actinopterygii> , biology , protein efficiency ratio , fishery , body weight , feed conversion ratio , endocrinology
The true digestibility coefficient (TD), the metabolic utilisation (BV) and the net protein utilisation (NPU) of canned sardines from the same production lot have been studied in the different process stages of conservation and maturing (canned): raw (RS), precooked (PS), just canned (CS) and with 6 months (6MS) and 5 years (5YS) of storage. We find that during the process there are no significant quantitative fish protein losses. Qualitatively, the PS show the lowest digestibility values (TD, 0·90±0·02) and metabolic utility (BV, 0·55±0·08). The highest digestibility is showed for the CS (TD, 0·94±0·01) and the highest BV for the 6MS (0·65±0·07). All these values are high if they are compared with their casein controls (TD, 0·95, BV, 0·71), the 6MS have the highest NPU (0·61) and although this value decreases in the 5 years of storage (NPU, 0·56), the differences are not significant.