Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis

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dc.contributor.authorHerpandi
dc.date.accessioned2020-12-30T03:53:03Z
dc.date.available2020-12-30T03:53:03Z
dc.date.issued2014-02
dc.description.abstractFish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/10791
dc.subjectPhysicochemical Propertiesen_US
dc.subjectEnzymatic Hydrolysisen_US
dc.titlePhysicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysisen_US
dc.typeThesisen_US
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