HOME > EDICIONES > Año 2001, Volumen 51 - Número 4
Trabajos de Investigación
Efecto de tratamientos térmicos sobre el contenido de lisina disponible en carne de jaiba mora (Homalaspis plana)
Vilma Quitral, Lilian Abugoch, Julia Vinagre y Mª Angélica Larraín
Departamento de Ciencia de los Alimentos y Tecnología Química. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile. Santiago, Chile.
|
SUMMARY
Effect of high temperature treatments on the available lisien of mora crab meat
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 (80ºC, 100ºC and 121ºC) 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.
Key words: Crab, available lysine , thermal treatment.
Recibido: 11/04/2001
Aceptado: 20/09/2001
 |
PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
Tele-Fax: (+58-212) 283.8618
E-mail info@alanrevista.org
Código Postal: 1070
Caracas - Venezuela |
|
|
Ir al principio