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热加工对沙丁鱼和鱼蛋白质消化的影响

Ivo Doskocil¹, Barbora Lampova¹, Petr Smid²

¹Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic.

Foods (Basel, Switzerland)

|June 26, 2025

概括

鱼,如沙丁鱼和鱼,可以提高蛋白质的消化能力. 油炸提供了最高的消化能力,但蒸和沸也提高了营养质量,健康问题较少.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
海洋生物学海洋生物学

背景情况:

鱼类对于营养至关重要,但蛋白质的消化能力随着制备而变化.
评估蛋白质质量需要了解如何影响营养的可用性.

研究的目的:

为了确定煮沸,蒸,烤和炸如何影响沙丁鱼和鱼中的蛋白质消化能力.
为了在不同方法中比较总蛋白质消化率和消化不可或缺的氨基酸评分 (DIAAS).

主要方法:

沙丁鱼 (Sardina pilchardus) 和鱼 (Sprattus sprattus) 经过四种热处理方法:煮沸,蒸,烤和炸.
使用总蛋白质消化性试验和DIAAS测量蛋白质消化性.

主要成果:

与生鱼相比,所有热处理都提高了蛋白质的消化能力.
油炸导致了最高的总蛋白质消化率 (沙丁鱼:92.4%,鱼:89.5%) 和DIAAS分数.
蒸,煮沸和烤也显著提高了蛋白质的消化能力,提供了营养益处和安全的平衡.

结论:

热加工显著提高了沙丁鱼和鱼的蛋白质消化能力和质量.
虽然炸可以最大限度地提高消化能力,但蒸和煮沸是一种更健康的替代方案,可以显著改善营养状况.
方法的选择会影响小鱼的营养价值.

关键词:

迪亚斯·迪亚斯 (Diaz Diaz) 是一个这是一种疗法.营养营养营养营养蛋白质含量蛋白质含量蛋白质含量蛋白质的消化性蛋白质的消化性

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