Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna

Banga, Julio R.; Alonso, Antonio A.; Gallardo, José Manuel; Pérez‐Martín, Ricardo I.

doi:10.1111/j.1365-2621.1992.tb14321.x

Cited by 12 publications

(9 citation statements)

References 25 publications

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“…Hurrel and Carpenter (1977) postulated that in fish, due to the small quantity of reducing sugars present, the losses of protein digestibility was small; however, Tanaka and Kimura (1988) found significant changes in protein digestibility after thermal processing of bigeye tuna. Banga et al (1992) found for protein digestibility an empirical pseudo n-order kinetic model and no significant differences were obtained after standard thermal processing. In this sense, protein digestibility, biological value and net protein utilization remained unchanged if over-processing was not employed .…”

Section: Free Amino Acids and Proteinsmentioning

confidence: 85%

“…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 . As a result, it is accepted that if standard procedures are employed, quality of canned fish proteins remains after the process (Bender, 1987;Banga et al, 1992).…”

Section: Free Amino Acids and Proteinsmentioning

confidence: 97%

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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: 85%

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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“…Sterilisation processes must guarantee a particular degree of microbiological sterility, but also provide maximum nutrients and/or the retention of quality factors [2]. The kinetics of the thermal degradation of parameters such as available lysine, protein digestibility, thiamine content or surface colour have been selected to optimise their retention during tuna thermal processing to the usual lethal values [3,4].…”

Section: Introductionmentioning

confidence: 99%

Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish

Medina

Sacchi

Aubourg

2000

Eur Food Res Technol

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13 C nuclear magnetic resonance spectroscopy has been applied to select the processing conditions for tuna sterilisation. The work aimed to determine the heating times and retort temperatures required to guarantee a particular degree of microbiological sterility, but also to provide maximum nutrients and/or the retention of quality factors. Quality assessment was made on the basis of lipid degradation, hydrolysis and oxidation, and the estimation of the nutritional value (n-3 fatty acid content). Treatments involving the highest temperatures for the shortest times led to a final food with the highest n-3 fatty acid content and the lowest lipid degradation.

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“…However, Baga et al, (1992) found that canning of tuna at a temperature of 1250C and F 0 values less than 12 min had only slight effect on protein digestibility. Zygmunt et al, (2009) observed that canned fish were characterized by lower protein digestibility (between 90.6% and 95.4%) than smoked, marinated or salted products and they inferred that it could be of drastic thermal process given during canning.…”

Section: Effect Of Thermal Processing On Physicochemical Properties Omentioning

confidence: 87%

Nutritional and Organoleptic Changes of Grass Carp (Ctenopharyngodon idella, Valenciennes, 1844) Meat upon Smoking and Thermal Processing

Nair¹,

Dona²,

George³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna

Cited by 12 publications

References 25 publications

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

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

Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish

Nutritional and Organoleptic Changes of Grass Carp (Ctenopharyngodon idella, Valenciennes, 1844) Meat upon Smoking and Thermal Processing

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