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Beschreibung
Fish-by-products; which consists of viscera, head, bones and gills; pose great disposal problem for the fish processing industry. The research was conducted to study the use of enzymatic and microwave hydrolysis to induce the antioxidant activity of fish- viscera hydrolysates. Two kinds of fish, i.e. tuna and sardine, were utilized in the research. Tuna-viscera microwave hydrolysate was proven to exhibit the highest antioxidant activity, followed by tuna-viscera enzymatic hydrolysate, sardine-viscera enzymatic hydrolysate and sardine-viscera microwave hydrolysate. These hydrolysates generally poses higher antioxidant activity compared to a 40 IU vitamin E.
by Enzymatic Hydrolysis and Microwave Hydrolysis
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 17. Dezember 2014 |
| Maße | 22 cm x 15 cm x 0.7 cm |
| Gewicht | 173 Gramm |
| Format | Softcover |
| ISBN-13 | 9783659646768 |
| Seiten | 104 |
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