EFFECT OF LOCAL PROCESSING METHODS (COOKING, FRYING AND SMOKING) ON 3 FISH SPECIES FROM GHANA .2. AMINO-ACIDS AND PROTEIN-QUALITY

被引：16
作者：
STEINERASIEDU, M [1 ]
ASIEDU, D [1 ]
NJAA, LR [1 ]
机构：
[1] UNIV BERGEN, HAUKELAND HOSP, CLIN BIOCHEM LAB, N-5021 BERGEN, NORWAY
来源：
FOOD CHEMISTRY | 1991年 / 41卷 / 02期
关键词：
D O I：
10.1016/0308-8146(91)90045-P
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of processing methods (cooking, frying and smoking) on the amino acid composition of Sardinella sp., Dentex sp. and Tilapia sp. was studied. Protein quality, as expressed by AD, TD, NPU and Bal% was also investigated. All the processed fish had good quality protein; as expressed by their high AD, TD and NPU. The good quality of the processed fish was further supported by the amino acid composition. Cooked fish was better absorbed than fried and smoked.
引用
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页码：227 / 236
页数：10
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