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Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein
Author(s) -
Raksakulthai gnuch,
Aksnes Anders,
Njaa Leif R.
Publication year - 1983
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/jsfa.2740340613
Subject(s) - methionine , hydrogen peroxide , chemistry , composition (language) , food science , amino acid , flesh , fish <actinopterygii> , sodium , peroxide , biochemistry , organic chemistry , biology , fishery , philosophy , linguistics
Cooked saithe fillets were minced and treated with different concentrations of hydrogen peroxide for varying times. The amino acid composition of the protein was not affected except that methionine was oxidised to methionine sulphoxide. Apparent protein digestibility as determined with rats was slightly decreased at the highest hydrogen peroxide level. This effect was not predicted by a rapid enzyme test. Sodium sulphite added to freeze‐dried saithe flesh which was kept at three different humidities, had little effect on the amino acid composition. The rationale for this part of the experiments was that auto‐oxidating sulphite may oxidise methionine. In this case the sulphite seemed to protect methionine.