Fish Protein—Nutritive Aspects

Geiger, E.; Borgström, Georg

doi:10.1016/b978-0-12-395570-8.50010-6

Cited by 22 publications

(17 citation statements)

References 142 publications

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“…Several studies have been published on changes in individual amino acids caused by heating. Some losses in essential amino acids have been reported, except for histidine and the sulfuric amino acids (Geiger and Borgstrom, 1962;Tanaka and Kimura, 1988). A retention of 80-85% in lysine for canned tuna (Seet and Brown, 1983) was detected; its thermal degradation in tuna white muscle was found to be a first-order kinetic process (Banga et al, 1992) and overprocessing was shown to reduce lysine content in canned tuna .…”

Section: Free Amino Acids and Proteinsmentioning

confidence: 97%

Review: Loss of Quality during the Manufacture of Canned Fish Products

Aubourg

2001

Food sci. technol. int.

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From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.Key Words: fish, chilling, freezing, cooking, sterilization, canning, quality Desde la captura del pescado hasta que el producto enlatado llega al consumidor, la materia prima se somete a diversos tratamientos industriales. Se precisa de un proceso de conservación (fundamentalmente refrigeración o congelación) generalmente también se precisa de la cocción con el fin de reducir el exceso de humedad e inactivar las enzimas endógenas. Se emplea un tratamiento térmico enérgico (esterilización) para inactivar los microorganismos, y se precisa de un almacenamiento posterior adecuado para garantizar una buena palatabilidad del producto. Como resultado, los nutrientes lábiles y esenciales (proteínas, vitaminas, lípidos, minerales) presentes en la materia prima se ven expuestos a una variedad de condiciones de procesamiento que pueden reducir los valores nutricionales y sensoriales del producto final. En el este trabajo se describen los cambios negativos producidos en cada uno de los eslabones incluidos en la preparación de productos de pescado enlatados. La revisión se centra en las pérdidas nutritivas y sensoriales experimentadas por las especies normalmente empleadas en la elaboración de conservas. Se dedica una atención especial a la información referente al efecto de distintas condiciones de procesamiento previo (refrigeración, congelación y conservación en estado congelado, cocción) sobre la calidad del producto final enlatado. Finalmente, se recomienda el uso de tecnologías nuevas y tradicionales mejoradas con el fin de aumentar el tiempo de vida útil del material almacenado previamente y para retener las calidades sensoriales y nutricional...

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Section: Free Amino Acids and Proteinsmentioning

confidence: 97%

Review: Loss of Quality during the Manufacture of Canned Fish Products

Aubourg

2001

Food sci. technol. int.

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“…THE VALUE of fish for human nutrition is due to its relatively high protein content and the good digestibility and high biological value of fish proteins. The amount of the B-vitamins, minerals and trace elements in fish is also very important nutritionally (Geiger and Borgstrom, 1962).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)

Seet

Brown

1983

Journal of Food Science

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The nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in-vitro protein digestibility, Computed Protein Efficiency Ratio (C-PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in-vitro protein digestibility, C-PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB-reactive lysine was 91% for the precooked tuna and 80-85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71-73% and 49-50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.

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“…This was probably due to the fact that "armado" is a lean species; also, whatevei oil was present in the muscle was probably pressed out when making cakes. It might be noted that cakes made from more fatty species would probably possess lower protein contents than those made from "armado" under similar conditions; on the other hand protein quality, which depends upon amino acid composition rather than upon lipid content would probably remain unchanged, since it is known that for fin species fish muscle aminograms vary little with species (Geiger and Borgstrom, 1962).…”

Section: Resultsmentioning

confidence: 99%

Proximate Analysis, Protein Quality and Microbial Counts of Quick‐salted, Freshly Made and Stored Fish Cakes

Valle

Urges²,

Haas

et al. 1976

Journal of Food Science

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With the purpose of evaluating quick-salted fish cakes as a food, proximate chemical analyses, protein quality (Protein Efficiency Ratio and Net Protein Utilization) and bacterial counts of cakes, freshly made and stored for 18 months at an ambient tropical temperature, were de termmed. The cakes were found to contain an average of 30% protein, 60% salt and 10% moisture. Freshly made cakes were found to be superior, and ll-month-old cakes slightly inferior to casein, in both PER and NPU values Finally, total plate and halophilic counts of freshly made cakes, already low (9,000 and 12,000/g, respectively), were found to decrease to ahnost zero after 18 months. Considering present U.S. Recommended Daily Allowances for high quality protein foods, it was calculated that each 45&g cake, costing $0.44, would be sufficient to cover the daily protein needs of three adults or possibly two adults and two young children. The average daily protein cost for each adult would be $0.15.

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Fish Protein—Nutritive Aspects

Cited by 22 publications

References 142 publications

Review: Loss of Quality during the Manufacture of Canned Fish Products

Review: Loss of Quality during the Manufacture of Canned Fish Products

Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)

Proximate Analysis, Protein Quality and Microbial Counts of Quick‐salted, Freshly Made and Stored Fish Cakes

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