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YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES: PIGS' EARS
Author(s) -
VAUGHN M. W.,
WALLACE D. P.,
FORSTER B. W.
Publication year - 1979
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.1365-2621.1979.tb06457.x
Subject(s) - food science , riboflavin , vitamin , chemistry , yield (engineering) , vitamin e , raw material , connective tissue , biology , biochemistry , antioxidant , materials science , organic chemistry , metallurgy , genetics
Raw and cooked pigs' ears tissue were compared for yield, proximate mineral, vitamin, amino acid, saturated and polyunsaturated fats, and cholesterol composition and for protein efficiency ratio. The raw yield was 94.7%, a cooking loss of 1.8%, while the total loss was 7.1%. Cooking these connective tissues indicated a significant increase in moisture apparently due to gelatinized collagen. Cooking produced significant losses of protein and caloric values. There were some changes in minerals, vitamins, and amino acids. The raw and cooked tissue data revealed negative vitamins A and C and a significant difference for thiamin, riboflavin, and polyunsaturated fats; but no significant difference for saturated fats and cholesterol. Protein evaluation results clearly indicated that the estimated PER predicted the PER of the pigs' ears tissue within ±2 of the corrected rat bioassay PER. The corrected and est. PER for raw ears were 0.60 and 0.71, respectively, while the corrected and est. PER for cooked ears were 0.68 and 0.81: respectively.