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EFFECT OF TWO HOME CANNING PROCEDURES ON FISH AND SOY PROTEIN QUALITY
Author(s) -
KEYES S. C.,
WOLF I. D.,
ZOTTOLA E. A.,
HEGARTY P. V. J.
Publication year - 1978
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.1365-2621.1978.tb15314.x
Subject(s) - fish <actinopterygii> , soy protein , protein quality , food science , chemistry , significant difference , zoology , biology , fishery , medicine
The effect of two home‐canning pressures on the protein quality of fish and soy (10 psi and 15 psi), was examined using the protein efficiency ratio (PER) technique. The pressures and times used were: lactalbumin, 10 psi for 75 min and 15 psi for 25 min; Northern Pike, 10 psi for 100 min and 15 psi for 45 min; blanched, green soybeans, 10 psi for 60 min and 15 psi for 20 min. All canning procedures were determined to be safe microbiologically. In all proteins tested there was a decrease in protein quality between the unheated control and both heat treatments. No significant difference was observed between the two heat treatments. The use of the shorter 15 psi treatment can be recommended because it has no adverse effect on protein quality, and probably a lesser effect upon losses of other nutrients when compared with the more conventional 10 psi treatment.