Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates

Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates

Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried. All spray dried by-product hydrolysates contained 73 to 75...

Full description

Bibliographic Details
Main Authors: Ali Bougatef, Yousra Triki-Ellouz, Moncef Nasri, Nabil Souissi
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Series:Food Technology and Biotechnology
Subjects:
fish protein hydrolysates
heads and viscera
sardinella by-product
functional properties
Sardinella aurita
antioxidant activity
Online Access:http://hrcak.srce.hr/file/43776

Similar Items

Similar Items