Doskocil Ivo, Lampova Barbora, Smid Petr, Kopeć Aneta
Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic.
Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic.
Foods. 2025 Jun 14;14(12):2096. doi: 10.3390/foods14122096.
Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of various thermal processing methods on the protein digestibility of two commonly consumed small pelagic fish species: sardines ( and sprats (). Protein digestibility was assessed using two complementary approaches: total protein digestibility and the Digestible Indispensable Amino Acid Score (DIAAS). Fish samples were subjected to different cooking methods, including boiling, steaming, baking, and frying. All thermal treatments enhanced protein digestibility compared to raw fish. Fried samples exhibited the highest total protein digestibility, with sardines reaching 92.4 ± 4.3% and sprats reaching 89.5 ± 4.4%. DIAAS values corroborated these findings, indicating superior protein quality in fried fish. While frying yielded the highest digestibility scores, steaming and boiling provided a favourable balance between improved protein quality and lower potential health risks, with baking achieving comparable results.
鱼类是优质蛋白质和必需营养素的宝贵来源，使其成为健康饮食中不可或缺的组成部分。然而，受制备方法影响的蛋白质消化率是评估营养质量的关键因素。本研究旨在评估各种热处理方法对两种常见的小型中上层鱼类（沙丁鱼和黍鲱）蛋白质消化率的影响。使用两种互补方法评估蛋白质消化率：总蛋白质消化率和可消化必需氨基酸评分（DIAAS）。对鱼样本进行不同的烹饪方法，包括煮、蒸、烤和煎。与生鱼相比，所有热处理均提高了蛋白质消化率。油炸样本的总蛋白质消化率最高，沙丁鱼达到92.4±4.3%，黍鲱达到89.5±4.4%。DIAAS值证实了这些发现，表明油炸鱼的蛋白质质量更优。虽然油炸产生的消化率得分最高，但蒸和煮在提高蛋白质质量和降低潜在健康风险之间提供了良好的平衡，烤也取得了类似的结果。
