Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: optimisation and impact of peptide molecular weight on antioxidant and functional properties

Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: optimisation and impact of peptide molecular weight on antioxidant and functional properties

A comprehensive analysis of the functional properties of fish protein hydrolysate (FPH) is necessary before its incorporation into food products. This work aimed to optimise the fermentation process for the Malaysian fish sausage FBPs with Lactobacillus casei in terms of protein yield and antioxidan...

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Bibliographic Details
Main Authors: Abd Rashid, Nur Yuhasliza, Abdul Manan, Musaalbakri, Pa'ee, Khairul Faizal, Saari, Nazamid, Faizal Wong, Fadzlie Wong
Format: Article
Language:English
Published: Elsevier 2025
Online Access:http://psasir.upm.edu.my/id/eprint/115220/
http://psasir.upm.edu.my/id/eprint/115220/1/115220.pdf

Internet

http://psasir.upm.edu.my/id/eprint/115220/
http://psasir.upm.edu.my/id/eprint/115220/1/115220.pdf

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