Protein Qualities of Loach as Affected by Cooking Methods

가열 처리한 미꾸라지 단백질의 품질

  • 류홍수 (부경대학교 식품생명과학과) ;
  • 문숙임 (동주대학 식품영양과) ;
  • 이수정 (부경대학교 식품생명과학과) ;
  • 서재수 (고신대학교 식품영양학과)
  • Published : 1999.02.01

Abstract

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

Keywords

References

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