Biological Evaluation of Protein Quality of Radiation‐Pasteurized Haddock, Flounder and Crab

Abstract

SUMMARY— The effects of radiation sub‐sterilization or heat‐treatment on the protein quality of haddock, crab and flounder were evaluated by determining the protein efficiency ratio (PER). The PER value of haddock radiated at either level was statistically equal to that of non‐radiated haddock. The PER value of crab radiated at either level was statistically equal to non‐radiated crab in one replication and significantly higher than non‐radiated crab in another replication. The PER value of flounder radiated at the low level was significantly less than that of non‐radiated flounder, whereas the PER value of flounder radiated at the high level was statistically equal to that of non‐radiated flounder. Low PER values were obtained for heat‐treated marine products and these values were significantly lower than those for all other marine product treatments investigated. The protein quality of haddock, crab and flounder was not significantly changed as a result of radiation pasteurization.