Changes in Amino Acid Content During Heat Treatment of Sardines and Sprats

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95190" target="_blank" >RIV/60460709:41210/23:95190 - isvavai.cz</a>

Výsledek na webu

<a href="http://nutrition2023.eventscribe.net/fsPopup.asp?PosterID=579778&mode=posterInfo" target="_blank" >http://nutrition2023.eventscribe.net/fsPopup.asp?PosterID=579778&mode=posterInfo</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes in Amino Acid Content During Heat Treatment of Sardines and Sprats

Popis výsledku v původním jazyce

Objectives: Changes in protein and amino acid content in sardines and sprats after selected thermal processes such as cooking, steaming, baking, and frying. Methods: Sardines were originally from Italy and sprats from Poland. Samples were culinarily treated by cooking (for 10 min), steaming (for 20 min), baking (placing into the preheated oven at 200 °C for 20 min), and frying (for 5 min). Samples were lyophilized and subsequently analyzed. The crude protein content was determined using a Kjeldahl method ISO 5983 to 1 2005 using a Kjeltec 2400 analyzer. The amino acid content was determined by ion chromatography with a UV detector, and tryptophan was determined by liquid chromatography with a fluorescence detector. The essential amino acid index (EAAI)evaluating the protein quality was calculated as the geometric mean of essential amino acid scores (AAS). The whole egg protein was used as a reference protein. Results: The type of fish and culinary treatment influenced the protein content. Sprats contained more protein than sardines. Spats' dry matter protein content ranged from 58.4 to 74.5 g/100 g, with the highest content measured in cooked sprats. The protein content of sardines ranged from 61.5 to 77.7 g/100g, the highest content was found in cooked samples. Overall, the most abundant amino acid was gluconic acid; its content in sardines ranged from 8.71 g/100 g (steamed) to 10.64 g/100 g (fried), and for sprats from 9.06 g/100 g(steamed) to 11.70 g/100 g (cooked). The most abundant essential amino acid was lysine and the least tryptophan. The limiting essential amino acid was the isoleucine. The essential amino acid index for sardines ranged from 81% (raw) to 86.7% (fried) and for sprat from 83% (raw) to 87.5% (steamed). Conclusions: Heat treatment of fish affects the content of protein in dry matter and the content of individual amino acids.

Název v anglickém jazyce

Changes in Amino Acid Content During Heat Treatment of Sardines and Sprats

Popis výsledku anglicky

Objectives: Changes in protein and amino acid content in sardines and sprats after selected thermal processes such as cooking, steaming, baking, and frying. Methods: Sardines were originally from Italy and sprats from Poland. Samples were culinarily treated by cooking (for 10 min), steaming (for 20 min), baking (placing into the preheated oven at 200 °C for 20 min), and frying (for 5 min). Samples were lyophilized and subsequently analyzed. The crude protein content was determined using a Kjeldahl method ISO 5983 to 1 2005 using a Kjeltec 2400 analyzer. The amino acid content was determined by ion chromatography with a UV detector, and tryptophan was determined by liquid chromatography with a fluorescence detector. The essential amino acid index (EAAI)evaluating the protein quality was calculated as the geometric mean of essential amino acid scores (AAS). The whole egg protein was used as a reference protein. Results: The type of fish and culinary treatment influenced the protein content. Sprats contained more protein than sardines. Spats' dry matter protein content ranged from 58.4 to 74.5 g/100 g, with the highest content measured in cooked sprats. The protein content of sardines ranged from 61.5 to 77.7 g/100g, the highest content was found in cooked samples. Overall, the most abundant amino acid was gluconic acid; its content in sardines ranged from 8.71 g/100 g (steamed) to 10.64 g/100 g (fried), and for sprats from 9.06 g/100 g(steamed) to 11.70 g/100 g (cooked). The most abundant essential amino acid was lysine and the least tryptophan. The limiting essential amino acid was the isoleucine. The essential amino acid index for sardines ranged from 81% (raw) to 86.7% (fried) and for sprat from 83% (raw) to 87.5% (steamed). Conclusions: Heat treatment of fish affects the content of protein in dry matter and the content of individual amino acids.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/GF21-42021L" target="_blank" >GF21-42021L: Sardinky a šproty jako potenciální zdroj živin potřebných pro podporu správné funkce imunitního systému v in vitro a in vivo modelech</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů