Cambios en el contenido en macronutrientes y en la composición en aminoácidos de sardina fresca y sardina descongelada por refrigeración o en horno microondas
- Castrillón, A. María
- García Arias, María Trinidad
- García Fernández, María del Camino
- Alvarez Pontes, M. E.
ISSN: 0373-1170
Año de publicación: 1992
Año: 38
Número: 38
Páginas: 71-77
Tipo: Artículo
Otras publicaciones en: Anales de la Facultad de Veterinaria de León
Resumen
Sardines (Clupea pilchardus) were frozen, stored in frozen state and then defrosted by the two most common defrosting processes: a conventional method (refrigeration) or using a microwave oven. Before freezing and after defrosting, humidity, fat, protein and ash content as well as amino acid composition were analyzed in order to compare the influence of both processes. Sardines defrosted with microwave oven maintained a similar protein content level than fresh sardine, whereas the protein content of the conventional defrosted sardine decreased. The ash content decreased in both cases and the fat percentage increased in the traditional defrosted sardine. After both defrosting processes, losses of cystine, hystidine and lysine were found. The content of the rest of the amino acids investigated decreased after the conventional defrosting and remained at the same levels after microwave defrosting.