Effect of high temperature treatments on the available lysine of mora crab meat Efecto de tratamientos térmicos sobre el contenido de lisina disponible en carne de jaiba mora (Homalaspis plana)
Keywords: chemistry, chile, animals, food, heat, preservation, meat, time, nutritional, lysine, brachyura, article, animal, factors, value, handling, Nutritive
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 32 statistical design was applied, considering the following variables temperature (80°C, 100°C and 121°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.
|Título según SCOPUS:||Effect of high temperature treatments on the available lysine of mora crab meat [Efecto de tratamientos térmicos sobre el contenido de lisina disponible en carne de jaiba mora (Homalaspis plana)]|
|Título de la Revista:||ARCHIVOS LATINOAMERICANOS DE NUTRICION|
|Editorial:||ARCHIVOS LATINOAMERICANOS NUTRICION|
|Fecha de publicación:||2001|
|Página de inicio:||382|