التفاصيل البيبلوغرافية
| العنوان: |
Autolysis of Tunas' Red Muscles to Obtain Protein Hydrolysate |
| المؤلفون: |
Trần Trung Thanh Bình, Nguyễn Thị Nghĩa, Bùi Xuân Đông* |
| المصدر: |
The University of Danang - Journal of Science and Technology |
| بيانات النشر: |
University of Da Nang |
| سنة النشر: |
2019 |
| المجموعة: |
neliti (Indonesia's Think Tank Database) |
| مصطلحات موضوعية: |
autolysis, tuna waste, cathepsine, calpain, collagenase, Indonesia, protein hydrolysate, tự phân, phế phẩm cá ngừ, cơ thịt đỏ cá ngừ, dịch đạm thủy phân, tunas’ red muscles |
| الوصف: |
Tunas (Thunnus spp.) and tuna-like species are significant sources of food which play a very important role in Vietmam's economy. Tunas are often consumed fresh or processed as raw fish flesh and marketed as loins/steaks or a type of canned food. In the tuna canning process, only about one-third of the whole fish is used. Consequently, the canning industry generates as much as 70% of solid waste from original fish materials, which includes tunas' red muscles as a type of solid waste. Fish protein hydrolysate (PH), which is obtained through hydrolysis of tuna waste, can be used as an ingredient in the food-processing industry to create functional effects. This research is aimed at the autolysis of tunas' red muscles to obtain protein hydrolysate. Optimal conditions for the protein autolysis have been identified as follows: reaction time is 6.0; ratio of water to raw material is 2:1; temperature is 45°C and pH of the reaction is 5.0. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
Indonesian |
| العلاقة: |
https://www.neliti.com/publications/449036/autolysis-of-tunas-red-muscles-to-obtain-protein-hydrolysateTest |
| الإتاحة: |
https://www.neliti.com/publications/449036/autolysis-of-tunas-red-muscles-to-obtain-protein-hydrolysateTest |
| حقوق: |
(c) The University of Danang - Journal of Science and Technology, 2019 |
| رقم الانضمام: |
edsbas.4825A65C |
| قاعدة البيانات: |
BASE |
