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KMID : 0380619740060020070
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 2 p.70 ~ p.74
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Effect of Cooking Condition on the Enzymatic Digestibility of Meat Protein
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윤정의/Youn, J E
최흥민/신광순/이부웅/Choi, H M/Shin, K S/Lee, B W
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Abstract
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The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined.
The results obtained were summarized as follows:
1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting.
2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value.
3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.
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KEYWORD
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