[Influence of previous cooking on the biological value of sardine protein concentrates, obtained by extraction with ethanol].
The authors studied the effect of previous cooking on the residual content of lipids and on the biological value of the fish protein concentrates (FPC) from Sardinella aurita. The extraction of lipids was done with ethanol at 95%. It was observed that previous cooking facilitates the extraction, decreasing the residual content of lipids at a level of 0.72% in the FPC submitted to previous cooking, and at a level of 1.05% in the FPC not submitted to previous cooking (P greater than 0.05). The aminogram indicated that threonine was the primary limiting amino acid in relation to the FAO reference protein. The biological test of the protein of FCP in 21 day-old weanling male rats of the Wistar strain, was studied through the food and protein efficiency ratio (FER and PER), apparent digestibility (Dap), and net protein utilization (NPU). The biological value obtained was between 46 and 44%, respectively, for the fish protein concentrate, with and without previous cooking (P greater than 0.005).
D000818:Animals; D003296:Cooking; D004044:Dietary Proteins; D000431:Ethanol / Q000494:pharmacology; D005399:Fishes; D005524:Food Technology; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis; D008297:Male; D009753:Nutritive Value; D051381:Rats; D011919:Rats, Inbred Strains
D004044:Dietary Proteins; D008055:Lipids; D000431:Ethanol
Influência da cocção prévia no valor biológico de concentrados proteicos de sardinha, obtidos por extração com etanol.