Process optimisation and physicochemical characterisation of enzymatic hydrolysates of proteins from co-products of Atlantic Salmon (Salmo salar) and Yellowtail Kingfish (Seriola lalandi)

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2397-2404

  He, Shan ^a,b,c   Franco, Chris ^a,b,c   Zhang, Wei ^a,b,c  

^a FLINDERS UNIVERSITY   (Australia)

^b FLINDERS UNIVERSITY   (Australia)

^c Australian Seafood Cooperative Research Centre   (Australia)

Author keywords

Enzymatic processing condition; Fish processing co products; Fish protein hydrolysates; Fractionation; Optimisation

Indexed keywords

ALCALASE; ATLANTIC SALMON; AUSTRALIA; CO-PRODUCTS; COMMERCIAL FISH; CONTROLLED MOLECULAR WEIGHT; EMULSIFYING CAPACITY; FISH PROTEIN HYDROLYSATE; NEUTRASE; OIL BINDING; OPTIMISATIONS; PHYSICOCHEMICAL PROPERTY; PROCESS OPTIMISATION; PROCESSING CONDITION; PROTEIN HYDROLYSATE; PROTEIN RECOVERY; SALMO SALAR;

EMULSIFICATION; ENZYMATIC HYDROLYSIS; FISH; FOOD PRODUCTS; FRACTIONATION; OILS AND FATS; OPTIMIZATION; PROTEINS; RECOVERY;

ENHANCED RECOVERY;

SALMO SALAR; SERIOLA LALANDI;

EID: 84867981037     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03115.x     Document Type: Article

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