Nutritive Utilisation of Canned Sardine Proteinin Olive Oil: The Influence of the DifferentElaboration Process Stages and Storage for6 Months and 5 Years

✍ Scribed by Mora, Baltasar Ruiz-Roso Calvo de; Alvarez-Quiñones, Mercedes Perez; Plaza, Isabel Cuesta de la; García-Cuevas, Manuela; Mosquera, Gregorio Varela

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 630 KB
• Volume: 72
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199609)72:1<135::aid-jsfa638>3.0.co;2-8

✦ Synopsis

The true digestibility coefficient (TD), the metabolic utilisation (BV) and the net protein utilisation (NPU) of canned sardines from the same production lot have been studied in the different process stages of conservation and maturing (canned): raw (RS), precooked (PS), just canned (CS) and with 6 months (6MS) and 5 years (5YS) of storage. We find that during the process there are no significant quantitative fish protein losses. Qualitatively, the PS show the lowest digestibility values (TD, 0.90 & 0.02) and metabolic utility (BV, 0.55 & 0.08). The highest digestibility is showed for the CS (TD, 0.94 0.01) and the highest BV for the 6MS (0.65 & 0.07). All these values are high if they are compared with their casein controls (TD, 0.95, BV, 0.71), the 6MS have the highest NPU (0.61) and although this value decreases in the 5 years of storage (NPU, 0.56), the differences are not significant.