ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Experiments were conducted to determine the heat stability of FPC (fish protein concentrate). FPC was subjected to one of two forms of heat: (1) dry air (oven/ and (2) moist (autoclave). Temperatures of dry heat were 100°C, 120°C, or 150°C. Temperatures of 100°C or 120°C were used for autoclaving. Exposure times for both treatments were 0, 30, 60, 120, or 240 min. Proximate composition, amino acids and pH were determined. NPN was also determined in autoclaved samples. PER values were obtained for protein quality. Results of dry heat showed little change to occur in samples heated to 120°C for up to 4 hr. Samples heated to 150°C for 60 min or longer showed a decrease in lysine, arginine, available lysine and PER. Moist heating produced an increase in NPN, a decrease in pH and little change in amino acid concentration. The protein quality was decreased after 4 hr at 120°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb04843.x
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