Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A101878" target="_blank" >RIV/60460709:41210/25:101878 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/12/2096" target="_blank" >https://www.mdpi.com/2304-8158/14/12/2096</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14122096" target="_blank" >10.3390/foods14122096</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats

Popis výsledku v původním jazyce

Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of various thermal processing methods on the protein digestibility of two commonly consumed small pelagic fish species: sardines (Sardina pilchardus) and sprats (Sprattus sprattus). Protein digestibility was assessed using two complementary approaches: total protein digestibility and the Digestible Indispensable Amino Acid Score (DIAAS). Fish samples were subjected to different cooking methods, including boiling, steaming, baking, and frying. All thermal treatments enhanced protein digestibility compared to raw fish. Fried samples exhibited the highest total protein digestibility, with sardines reaching 92.4 ± 4.3% and sprats reaching 89.5 ± 4.4%. DIAAS values corroborated these findings, indicating superior protein quality in fried fish. While frying yielded the highest digestibility scores, steaming and boiling provided a favourable balance between improved protein quality and lower potential health risks, with baking achieving comparable results.

Název v anglickém jazyce

Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats

Popis výsledku anglicky

Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of various thermal processing methods on the protein digestibility of two commonly consumed small pelagic fish species: sardines (Sardina pilchardus) and sprats (Sprattus sprattus). Protein digestibility was assessed using two complementary approaches: total protein digestibility and the Digestible Indispensable Amino Acid Score (DIAAS). Fish samples were subjected to different cooking methods, including boiling, steaming, baking, and frying. All thermal treatments enhanced protein digestibility compared to raw fish. Fried samples exhibited the highest total protein digestibility, with sardines reaching 92.4 ± 4.3% and sprats reaching 89.5 ± 4.4%. DIAAS values corroborated these findings, indicating superior protein quality in fried fish. While frying yielded the highest digestibility scores, steaming and boiling provided a favourable balance between improved protein quality and lower potential health risks, with baking achieving comparable results.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

1-13

Kód UT WoS článku

001515596200001

EID výsledku v databázi Scopus

2-s2.0-105009127278