Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery (original) (raw)

Journal of Aquatic Food Product Technology, 2009

Abstract

Raw and cooked sardine by-products from the canning industry were used to prepare protein hydrolysates and oil using food-grade 0.5% commercial enzymes (Alcalase®, Neutrase®, and Protamex) and a water/fish ratio of 1:1. The highest nitrogen solubilization and degree of hydrolysis were obtained with Alcalase and Protamex both with raw and cooked sardines, but raw by-products were more easily hydrolyzed by

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