EFECTO DEL TRATAMIENTO FERMENTATIVO CON MIELES DE CAÑA Y ABEJA EN LA CALIDAD PROTEICA DE ALIMENTOS CÁRNICOS Y LÁCTEOS.

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 m DR there were also losses in TN. [ABSTRACT FROM AUTHOR]