[Effect of thermal treatment on the available lysine content of mora crab (Homalaspis plana) meat]. / Efecto de tratamientos térmicos sobre el contenido de lisina disponible en carne de jaiba mora (Homalaspis plana).
Arch Latinoam Nutr
; 51(4): 382-5, 2001 Dec.
Article
em Es
| MEDLINE
| ID: mdl-12012565
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.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Braquiúros
/
Conservação de Alimentos
/
Lisina
Limite:
Animals
País/Região como assunto:
America do sul
/
Chile
Idioma:
Es
Revista:
Arch Latinoam Nutr
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
Chile
País de publicação:
Venezuela