Record Details


Field	Value

Title	CHANGES IN IN-VITRO AND IN- VIVO DIGESTIBILITY OF MACKEREL UPON CURING AND DRYING

Names	Raghunath, M.R. Ammu, A. Shankar, T.V. Devadasan, K.
Date Issued	1995 (iso8601)
Abstract	Indian mackerel (Rasrrelliger kanagurta) was cured in saturated brine and dried at 50°C. The dried fish was desalted (rehydrated) and cooked in steam, as were the fresh fish. Digestibility studies were carried out on these two samples using pepsin, trypsin, chymotrypsin, bromelin, alcalase and neutrase for in vitro studies, and male albino rat for in vivo studies. Digestibility was found to suffer as a result of the curing and drying process for all enzymes with the degree of decrease in the following order: Trypsin > pepsin > neutrase > bromelin > a1calase > chymotrypsin. In animals, decrease in the digestibility of the dried fish protein was highly significant and the utilization and retention of the proteins were also significantly affected. But the difference in PER between the fresh and dried proteins was not significant. Amino nitrogen in the enzymatic digests determined by the trinitrobenzene sulphonic acid reaction was found to be highly correlated to the total nitrogen in digest determined by the Kjeldahl procedure.
Genre	Other
Identifier	FAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , India

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