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PROXIMATE ANALYSIS, PROTEIN QUALITY AND MICROBIAL COUNTS OF QUICK‐SALTED, FRESHLY MADE AND STORED FISH CAKES
Author(s) -
VALLE F. R. DEL,
URGES H. BO,
HAAS R.,
GAONA H.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00770.x
Subject(s) - net protein utilization , protein quality , food science , proximate , casein , fish <actinopterygii> , chemistry , moisture , protein isolate , biology , protein efficiency ratio , fishery , body weight , feed conversion ratio , organic chemistry , endocrinology
With the purpose of evaluating quick‐salted fish cakes as a food, proximate chemical analyses, protein quality (Protein Efficiency Ratio and Net Protein Utilization) and bacterial counts of cakes, freshly made and stored for 18 months at an ambient tropical temperature, were de termmed. The cakes were found to contain an average of 30% protein, 60% salt and 10% moisture. Freshly made cakes were found to be superior, and 18‐month‐old cakes slightly inferior to casein, in both PER and NPU values Finally, total plate and halophilic counts of freshly made cakes, already low (9,000 and 12,000/g, respectively), were found to decrease to ahnost zero after 18 months. Considering present U.S. Recommended Daily Allowances for high quality protein foods, it was calculated that each 450‐g cake, costing $0.44, would be sufficient to cover the daily protein needs of three adults or possibly two adults and two young children. The average daily protein cost for each adult would be $0.15.