ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of two home-canning pressures on the protein quality of fish and soy (10 psi and 15 psi), was examined using the protein efficiency ratio (PER) technique. The pressures and times used were: lactalbumin, 10 psi for 75 min and 15 psi for 25 min; Northern Pike, 10 psi for 100 min and 15 psi for 45 min; blanched, green soybeans, 10 psi for 60 min and 15 psi for 20 min. All canning procedures were determined to be safe microbiologically. In all proteins tested there was a decrease in protein quality between the unheated control and both heat treatments. No significant difference was observed between the two heat treatments. The use of the shorter 15 psi treatment can be recommended because it has no adverse effect on protein quality, and probably a lesser effect upon losses of other nutrients when compared with the more conventional 10 psi treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb15314.x
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