Article

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

2018-06-01

Abstract excerpt

This study compares a cost‐effective microbial method, involving lactic acid (LA) fermentation, with the conventional formic acid (FA) treatment and Flavourzyme (FL) enzymatic hydrolysis for valorizing Atlantic salmon processing waste (Viscera). LA and FA processing approaches relied on production (LA) or addition (FA) of organic acids to lower the pH and activate the inherent proteases in these tissues, whereas F...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: be972e68-985f-540a-bc75-842b8615b20a
DOI: 10.1111/jfpp.13620

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatmentDOI 10.1111/jfpp.13620Read

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challengesSemantic proximity Read

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredientsSemantic proximity Read

From Ocean to Market: Technical applications of Fish Protein Hydrolysates in Human functional food, Pet Wellness, Aquaculture and agricultural bio-stimulant product sectorsSemantic proximity Read

Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A reviewSemantic proximity Read

Generation, characterisation and identification of bioactive peptides from Mesopelagic fish protein hydrolysates using in silico and in vitro approaches.Semantic proximity Read

Bioactive compounds from marine processing byproducts - A reviewSemantic proximity Read

Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determinationSemantic proximity Read

Refined Shrimp Peptide Concentrate: Economic and Policy Implications of Novel Food Regulation and Waste Valorization in the Blue EconomySemantic proximity Read

Edible films/coating with tailored properties for active packaging of meat, fish and derived productsSemantic proximity Read

Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from DongchimiSemantic proximity Read

Environmental Aspects and Economic Evaluation of New Green Hydrolysis Method For Waste Feather ProcessingSemantic proximity Read

Meat proteome as source of functional biopeptidesSemantic proximity Read