The Effects of Heat upon the Nutritive Value of Protein

Ee, Rice; Jf, Beuk

doi:10.1016/s0065-2628(08)60182-2

Cited by 30 publications

(4 citation statements)

References 101 publications

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“…The second control (control 2) was designed to ensure that heating had not affected the beef liver's nutritional value (Bice & Beuk, 1953), potentially influencing larvae's preference. The first used the Thermograde without heating (i.e., 20 AE 1°C homogeneous temperature) to test the distribution of the larvae inside the Thermograde (control 1; six replicates).…”

Section: Methodsmentioning

confidence: 99%

“…The first used the Thermograde without heating (i.e., 20 AE 1°C homogeneous temperature) to test the distribution of the larvae inside the Thermograde (control 1; six replicates). The second control (control 2) was designed to ensure that heating had not affected the beef liver's nutritional value (Bice & Beuk, 1953), potentially influencing larvae's preference. For this purpose, 'cooked' liver (i.e., incubated at 37°C for >19 h) was used instead of fresh beef liver to create the thermal gradient.…”

Section: Methodsmentioning

confidence: 99%

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Thermoregulation in gregarious dipteran larvae: evidence of species‐specific temperature selection

Aubernon

Boulay

Hédouin

et al. 2016

Entomologia Exp Applicata

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Due to the ephemeral nature of carcasses they grow on, necrophagous blowfly larvae should minimize the time spent on the cadaver. This could be achieved by moving to high-temperature areas. On that basis, we theorized that larvae placed in a heterogeneous thermal environment would move to the higher temperature that speed up their development. This study was designed to (1) test the ability of necrophagous larvae to orientate in a heterogeneous thermal environment, and (2) compare the temperatures selected by the larvae of three common blowfly species: Lucilia sericata (Meigen), Calliphora vomitoria (L.) and Calliphora vicina (Robineau-Desvoidy). For this purpose, we designed a setup we named Thermograde. It consists of a food-supplied linear thermal gradient that allows larvae to move, feed, and grow in close-to-real conditions, and to choose to stay at a given temperature. For each species and replication, 80 young third instars were placed on the thermal gradient. The location of larvae was observed after 19 h, with fifteen replications per species. The larvae of each species formed aggregations that were always located at the same temperatures, which were highly species-specific: 33.3 AE 1.52°C for L. sericata, 29.6 AE 1.63°C for C. vomitoria, and 22.4 AE 1.55°C for C. vicina. According to the literature, these value allows a fast development of the larvae, but not to reach the maximum development rate. As control experiments clearly demonstrate that larval distribution was not due to differences in food quality, we hypothesized that the local temperature selection by larvae may result from a trade-off between development quality and duration. Indeed, temperature controls not only the development rate of the larvae, but also the quality of their growth and survival rate. Finally, results raise questions regarding the way larvae moved on the gradient and located their preferential temperature.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Thermoregulation in gregarious dipteran larvae: evidence of species‐specific temperature selection

Aubernon

Boulay

Hédouin

et al. 2016

Entomologia Exp Applicata

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“…Published data on the effects of processing, especially heat processing, on the nutritional quality of fish are meager (Lopez and Fellers, 1948;Rice and Beak, 1953). Conventional canning of tuna often involves a long precooking period followed by heat sterilization of the fish meat in vacuum-sealed cans in the still-retort.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)

Seet

Brown

1983

Journal of Food Science

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The nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in-vitro protein digestibility, Computed Protein Efficiency Ratio (C-PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in-vitro protein digestibility, C-PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB-reactive lysine was 91% for the precooked tuna and 80-85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71-73% and 49-50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.

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“…For example, cystine can spare 80-90 per cent of methionine requirement of man ~ Two moles of cysteine can replace one mole of cystine. The amino acids essential for adult humans are also essential for the dog, cat, and chicken [Rice and Beuk, 1953].…”

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confidence: 99%

Thiol Amino Acids in Quality Control and Nutritive Value of Fishery Products

Ali¹

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The Effects of Heat upon the Nutritive Value of Protein

Cited by 30 publications

References 101 publications

Thermoregulation in gregarious dipteran larvae: evidence of species‐specific temperature selection

Thermoregulation in gregarious dipteran larvae: evidence of species‐specific temperature selection

Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)

Thiol Amino Acids in Quality Control and Nutritive Value of Fishery Products

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