Resumo

GUTIERREZ, DAYRON; ORTIZ, DARWIN  e  PACHON, HELENA. EFFECT OF A FERMENTATION TREATMENT WITH A HONEY MIXTURE ON THE PROTEIN QUALITY OF MEAT, FISH AND DAIRY FOODS. Rev.Bio.Agro [online]. 2011, vol.9, n.2, pp.49-57. ISSN 1692-3561.

Meat (salmon, trout, chorizo, sausage) and dairy (cheese) products were treated in 3 ways: thermal cooking, fermentation, and raw. The following was evaluated: total nitrogen content (TN), soluble protein content (SP) and in vitro protein digestibility (PD). Thermal cooking significantly improved the product's PD. There was no difference in TN between thermal cooking and raw; however, TN was lower in fermentation than raw. For SP there was no difference between fermentation and raw; however in 2 of the 4 foods tested SP was higher for thermal cooking than raw. Fermentation did not improve the protein quality of foods; although there was an increase in DP, there were also losses in TN.

Palavras-chave : Protein Quality; Fermentation; Honey; In Vitro Protein Digestibility.

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