EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
The effects of different methods of cooking, frying and boiling, for different periods of time on the enzyme hydrolysis of the proteins of fish have been studied. The hydrolysis has been carried out in vitro by pepsin, trypsin and by pepsin followed by trypsin. The rate of digestion of fish under-c...
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| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
1940
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| Online Access: | https://zenodo.org/record/6628142 https://doi.org/10.5281/zenodo.6628142 |
| Summary: | The effects of different methods of cooking, frying and boiling, for different periods of time on the enzyme hydrolysis of the proteins of fish have been studied. The hydrolysis has been carried out in vitro by pepsin, trypsin and by pepsin followed by trypsin. The rate of digestion of fish under-cooked in boiling water is greater than that of raw, fried or thoroughly cooked fish. With all the species under investigation, the rate of hydrolysis is found to be greater in peptic digestion than in tryptic, except in two cases viz. Boal (Wallagu attu) and Shole (Ophcephalus straitus) where the results are reversed: |
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