title: [Effect of thermal treatment on the available lysine content of mora crab (Homalaspis plana) meat].
abstract: The effect of different high temperatures treatments on the available lysine content of mora crab meat, was studied. Fresh pincer meat from mora crab (from the V region) was extracted and kept in ice until the thermal process of the canned product. A 3(2) statistical design was applied, considering the following variables temperature (80 degrees C, 100 degrees C and 121 degrees C) and time (15, 30 and 45 minutes). Nine conditions temperature-time were obtained. Nutritional properties from available lysine were studied. A decrease from 8.33 (in raw meat) to 6.01 g/g protein in the most drastic thermal conditions, was observed. It ca be concluded that the content of available lysine in mora crab meat is more affected by time than by the temperature of the thermal treatments. Therefore the nutritive quality can be maintained applying high temperature and short time treatments.
authors.affiliation: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile.
authors.forename: V
authors.initials: V
authors.lastname: Quitral
authors.forename: L
authors.initials: L
authors.lastname: Abugoch
authors.forename: J
authors.initials: J
authors.lastname: Vinagre
authors.forename: M A
authors.initials: MA
authors.lastname: Larraín
mesh_terms: D000818:Animals; D003386:Brachyura / Q000737:chemistry*; D002677:Chile; D005511:Food Handling; D005519:Food Preservation; D006358:Hot Temperature; D008239:Lysine / Q000032:analysis*; D008460:Meat / Q000032:analysis; D009753:Nutritive Value; D013997:Time Factors
chemical_list: D008239:Lysine