Antioxidant Activity of Fish-By-Product Hydrolysate - by Enzymatic Hydrolysis and Microwave Hydrolysis

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.

A propos de l'auteur

Yohanes Yonathan, B.Eng., Swiss Germany University. Faculty of Life Science and Majoring in Food Technology (2009).

Détails du produit

• Auteurs: Yohanes Yonathan
• Edition: LAP Lambert Academic Publishing
• Langues: Anglais
• Format d'édition: Livre de poche
• Sortie: 01.01.2015
• EAN: 9783659646768
• ISBN: 978-3-659-64676-8
• Pages: 104
• Catégories: Littérature spécialisée > Nature, technique > Sciences naturelles; Sciences naturelles, médecine, informatique, technique > Chimie