Distribution of Trypsin Indigestible Substrate (TI) in Seafoods and Its Changes during Processing 2. Changes in TI and In Vitro Apparent Digestibility of Boiled and Dried Anchovy during Processing and Storage

摘要: In order to study the optimal conditions of processing and storage for boiled dried anchovy (Engraulis japonica) with high protein digestibility, contents trypsin indigestible substrate (TI) in vitro apparent digestibility were determined. Peroxide value (PoV), TBA number nonenzymatic brown pigments, that accounted important antinutritional factors, also measured confirmed relationship between those factors formation TI or digestibility. The results as follows; Samples 5 minutes showed lower content than other samples 0.5 min. 1 Hot air products had a comparison ones such sun freeze products. It was revealed temperature () did not affect great degree forming falling comparing during storage. lowest (0.173 mg/g solid) noted then drying after 56 days at . A rapid decrease occurred within boiling Freeze possessed highest (), when compared hot Fat oxidation browning proceeded various times, methods storing temperatures. accelerate fat significantly. More pigments developed shorter time (0.5 min.) stored Therefore, assumed be major inhibitory reaction enzyme digestion might an role