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Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine ((Clupea pilchardus)

✍ Scribed by Castrillón, Ana M; Alvarez-Pontes, Esther; Arias, María T García; Navarro, Pilar

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
585 KB
Volume
70
Category
Article
ISSN
0022-5142

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✦ Synopsis

Studies were carried out on the changes in solubility in SDS + /?mercaptoethanol, the -SH group content, the amino acid and the fatty acid compositions, and nutritional quality of the muscle protein following freezing, storage at -20°C and conventional defrosting of sardines (Clupea pilchardus). During the processes, 8% of the total SH-group content was lost and there was a slight drop in solubility in SDS + /?-mercaptoethanol. The amino acids which dropped to the greatest extent were the S-amino acids, followed by histidine, tyrosine, leucine, lysine and phenylalanin. The C22 : 6/C16 : 0 ratio dropped and this was considered to be related to oxidation phenomena. The digestibility of protein, biological value and net protein utilization (NPU) also dropped as a result of the processes studied.

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