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 Получение рыбного гидролизата из красного мяса восточного тунца с использованием энзима
Tác giả hoặc Nhóm tác giả: Bui Xuan Dong, Pham Thi My
Nơi đăng: WORLD SCIENCE: PROBLEMS AND INNOVATIONS (ISBN 978-5-907103-02-3); Số: B75/2018;Từ->đến trang: 199-206;Năm: 2018
Lĩnh vực: Khoa học công nghệ; Loại: Báo cáo; Thể loại: Quốc tế
TÓM TẮT
Studying on cleaner production technology, waste reduction is the development direction of seafood process. In that trend, applying the enzyme technology to produce hydrolyzate has many advantages. The purpose of this research has investigated the ability of protease enzyme being extracted from internal organs of oriental tuna (Sarda orientalis) for protein hydrolysis in their red meat. The result showed that the hydrolysis conditions to obtain the high quality of protein as follows: the rate of enzyme supplementation was 30% (v / w) compared to red meat, the ratio of water mixing to raw material was 3:1, pH = 2.0-2.5, optimum temperature at 550C for 4 hours.
ABSTRACT
Studying on cleaner production technology, waste reduction is the development direction of seafood process. In that trend, applying the enzyme technology to produce hydrolyzate has many advantages. The purpose of this research has investigated the ability of protease enzyme being extracted from internal organs of oriental tuna (Sarda orientalis) for protein hydrolysis in their red meat. The result showed that the hydrolysis conditions to obtain the high quality of protein as follows: the rate of enzyme supplementation was 30% (v / w) compared to red meat, the ratio of water mixing to raw material was 3:1, pH = 2.0-2.5, optimum temperature at 550C for 4 hours.
[ bai bao - proceeding 2018.pdf ]
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