In vitro and In vivo Protein Qualities of Boiled Fish Extracts with Spicy Vegetables

  • Ryu, Hong-Soo (Department of Food and Life Science , Pukyong National University) ;
  • Moon, Jeong-Hae (Department of Food and Life Science , Pukyong National University) ;
  • Hwang, Eun-Young (Department of Food and Life Science , Pukyong National University) ;
  • Cho, Hyun-Kyoung (Department of Food and Life Science , Pukyong National University) ;
  • Lee, Jong-Yeoul (Department of Food and Life Science , Pukyong National University)
  • Published : 1999.03.01

Abstract

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.