• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.211-216
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• 1999

Protein nutritional quality of fish extracts processed at $110^{\circ}C$ for 5 hours with spicy vegetables (garlic, onion and ginger) were evaluated using in vitro and in vivo (rat assay) parameters, Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added spicy vegetables. Hydrocooking ($110^{\circ}C$, 5 hours) tended to result in better protein qualities than high temperature cooking ($136\~140^{\circ}C$). Spicy vegetables had not remarkable effects on improving in vitro protein quality parameters. The fish extract with $10\%$ of ginger was generally higher in vitro protein digestibility than those of the other vegetables. In spite of generally higher in vivo protein digestibility of fish extracts containing spicy vegetables processed at mild condition ($110^{\circ}C$), Protein efficiency ratios (PER) of-these extracts were not higher than those of extracts processed at severe conditions ($136\~140^{\circ}C$).

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.23-27
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• 1999

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.