Effects of Salting and Smoking on Protein Quality of Cod
- 1 January 1965
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 22 (1) , 13-16
- https://doi.org/10.1139/f65-002
Abstract
Salting and smoking had no effect on the biological value of cod protein, as indicated by Protein Efficiency Ratio, gross protein values, total lysine and methionine content, "available lysine" values, and plasma free lysine and methionine levels in human subjects. It was concluded that smoked and salted codfish can provide protein of high nutritional value.This publication has 1 reference indexed in Scilit:
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960