Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part 2—Amino acids and protein quality
The effect of processing methods (cooking, frying and smoking) on the amino acid composition of Sardinella sp., Dentex sp. and Tilapia sp. was studied. Protein quality, as expressed by AD, TD, NPU and Bal% was also investigated. All the processed fish had good quality protein; as expressed by their high AD, TD and NPU. The good quality of the processed fish was further supported by the amino acid composition. Cooked fish was better absorbed than fried and smoked.
Read full paper https://doi.org/10.1016/0308-8146(91)90045-P