Some observations on the protein quality of fish meal prepared by wet and dry reduction methods

dc.contributor.author	Rao, D.R.
dc.contributor.author	Kamasastri, P.V.
dc.date.accessioned	2013-12-31T06:57:17Z
dc.date.available	2013-12-31T06:57:17Z
dc.date.issued	1965
dc.description.abstract	From the results of the investigation on the protein quality of the fishmeal prepared by wet and dry reduction processes it can be seen that the protein degradation in the cooked material is less compared to the uncooked material. Drying at 105 degree C did not alter the available lysine value significantly, if enough care was exercised to avoid scorching, in dry and wet reduction processes. Drying the presscake in the sun did not significantly change the available lysine value. Considering the slight variations in the available lysine value, pepsin digestibility and gross energy values the meals prepared by the wet reduction process coupled with sun drying can be adopted in fishing villages where the installation of the mechanical dryers is a problem.	en_US
dc.identifier.citation	Indian Journal of Fisheries1965: 12(2), 7-9	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1190
dc.language.iso	en	en_US
dc.publisher	Indian Council of Agricultural research	en_US
dc.subject	Fishmeal	en_US
dc.subject	protein quality	en_US
dc.subject	reduction mehod	en_US
dc.title	Some observations on the protein quality of fish meal prepared by wet and dry reduction methods	en_US
dc.type	Article	en_US

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