Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
Proteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray-dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was te...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39528/1/Acceptability%20of%20crackers%20%28%27keropok%27%29%20with%20fish%20protein%20hydrolysate.pdf |