Lema M L, del Pilar Navarro M, Mataix F J, Varela G
Arch Latinoam Nutr. 1986 Sep;36(3):495-504.
The effect of steam cooking (96 degrees C for 15 minutes) and drying at two temperatures, 70 degrees C and 110 degrees C, on nutritive value of mussel protein was studied. The measurements were carried out by nitrogen balance techniques in growing rats, and the nutritional parameters studied were: CD, BV and NPU. The crude digestibility (CD) values were: 87 +/- 1 and 82 +/- 1, and the biological values (BV), 80 +/- 1 and 74 +/- 1 for raw mussels, dried at 70 degrees C and at 110 degrees C respectively. This implies a significant decrease in the protein nutritive values of the mussel dried at a higher temperature. Cooking prior to drying significantly improved the digestibility and the biological value of the mussel's protein. In effect, improvement was so great, that the different drying temperatures did not affect the previously cooked product in a different way; therefore, the CD (94 +/- 1 and 94 +/- 1) and the BV (90 +/- 1 and 90 +/- 2) were the same for the mussel's protein, cooked and dried at 70 degrees C or at 110 degrees C.
研究了蒸汽烹饪（96摄氏度，15分钟）以及在70摄氏度和110摄氏度两个温度下干燥对贻贝蛋白质营养价值的影响。通过氮平衡技术在生长大鼠中进行测量，所研究的营养参数为：粗消化率（CD）、生物利用率（BV）和净蛋白质利用率（NPU）。生贻贝的粗消化率（CD）值分别为87±1和82±1，生物利用率（BV）值分别为80±1和74±1，分别对应于在70摄氏度和110摄氏度下干燥的贻贝。这意味着在较高温度下干燥的贻贝蛋白质营养价值显著降低。干燥前进行烹饪显著提高了贻贝蛋白质的消化率和生物利用率。实际上，提高幅度非常大，以至于不同的干燥温度对之前烹饪过的产品没有产生不同的影响；因此，在70摄氏度或110摄氏度下烹饪并干燥的贻贝蛋白质的粗消化率（CD）（94±1和94±1）和生物利用率（BV）（90±1和90±2）是相同的。
