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Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna
Author(s) -
BANGA J. R.,
ALONSO A. A.,
GALLARDO J. M.,
PEREZMARTIN R. I.
Publication year - 1992
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.1365-2621.1992.tb14321.x
Subject(s) - tuna , lysine , kinetics , chemistry , olive oil , thermal , edible oil , degradation (telecommunications) , food science , kinetic energy , nonlinear regression , chromatography , biochemistry , mathematics , thermodynamics , fishery , computer science , biology , regression analysis , fish <actinopterygii> , amino acid , physics , telecommunications , statistics , quantum mechanics
Changes in available lysine and protein digestibility which take place during thermal processing of canned white tuna with olive oil were evaluated using a steady‐state procedure. Kinetic parameters were then calculated by means of weighted nonlinear regression and the jacknife procedures. Good agreement was found between predicted and observed values. The resulting kinetic equations can be used to evaluate, design and optimize thermal processing of tuna in oil.