Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
Fish 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® 1.5M...
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | http://eprints.usm.my/48036/ http://eprints.usm.my/48036/1/HERPANDI24.pdf |
| _version_ | 1848881044231553024 |
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| author | Herpandi, Herpandi |
| author_facet | Herpandi, Herpandi |
| author_sort | Herpandi, Herpandi |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Fish 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. |
| first_indexed | 2025-11-15T18:12:45Z |
| format | Thesis |
| id | usm-48036 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:12:45Z |
| publishDate | 2014 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-480362020-12-30T03:56:52Z http://eprints.usm.my/48036/ Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis Herpandi, Herpandi T1-995 Technology(General) Fish 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. 2014-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/48036/1/HERPANDI24.pdf Herpandi, Herpandi (2014) Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Herpandi, Herpandi Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title | Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title_full | Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title_fullStr | Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title_full_unstemmed | Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title_short | Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis |
| title_sort | physicochemical properties and protein digestibility of tuna by-products obtained through enzymatic hydrolysis |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/48036/ http://eprints.usm.my/48036/1/HERPANDI24.pdf |