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Changes in protein‐nutritional quality of indonesian dried‐salted fish after storage
Author(s) -
Astawan Made,
Wahyuni Mita,
Yamada Kazuhiro,
Tadokoro Tadahiro,
Maekawa Akio
Publication year - 1994
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.2740660208
Subject(s) - net protein utilization , protein efficiency ratio , casein , food science , protein quality , brine , chemistry , flesh , tuna , dried fish , salted fish , biological value , fish <actinopterygii> , biology , feed conversion ratio , body weight , fishery , organic chemistry , endocrinology
Skipjack tuna ( Katsuwonus pelamis ) was used to produce Indonesian dried‐salted fish (DSF), by soaking the flesh in 150 g litre −1 or 250 g litre −1 brine solution for 24 h and then drying in an artificial drier at 45°C for 40 h. The final products were stored for 6 months at 28°C. Male Wistar rats were used to evaluate the nutritional quality of the DSF protein. Feed conversion efficiency, protein efficiency ratio and net protein ratio rats fed DSF were significantly lower than the control (casein) group. True protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of rats fed DSF were also significantly lower than the control group. The values of TD, BV and NPU were all >90% suggesting that the DSF still had good protein nutritional quality even after 6 months storage.