کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600729 | 1492149 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate
ترجمه فارسی عنوان
ترکیبات شیمیایی و عطر و بوی گل آلود / پروتئین هیدرولیزات پروتئین از نیل تیلایپیا و منگنز سرخ سفید و پروتئین
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کلمات کلیدی
ترکیبات آفتاب، پروتئین هیدرولیزات، لیپید، تیلایپای نیل، گربه صخره ای،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Chemical compositions and muddy compounds in dorsal and ventral muscles of Nile tilapia and broadhead catfish were comparatively studied. On a dry weight basis, Nile tilapia was rich in protein (93.1-93.8%), whilst broadhead catfish contained protein (55.2-59.5%) and lipid (36.6-42.4%) as the major constituents. Ventral portion had higher lipid or phospholipid contents with coincidentally higher geosmin and/or 2-methylisoborneol (2-MIB) contents. Geosmin was found in mince of Nile tilapia and broadhead catfish at levels of 1.5 and 3.2 μg/kg, respectively. Broadhead catfish mince had 2-MIB at level of 0.8 μg/kg, but no 2-MIB was detected in Nile tilapia counterpart. When pre-washing and alkaline solubilisation were applied for preparing protein isolate (PI), lipid and phospholipid contents were lowered with concomitant decrease in geosmin and 2-MIB contents. Protein hydrolysate produced from PI had a lighter colour and a lower amount of muddy compounds, compared with that prepared from mince. Therefore, PI from both Nile tilapia and broadhead catfish could serve as the promising proteinaceous material, yielding protein hydrolysate with the negligible muddy odour and flavour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 142, 1 January 2014, Pages 210-216
Journal: Food Chemistry - Volume 142, 1 January 2014, Pages 210-216
نویسندگان
Suthasinee Yarnpakdee, Soottawat Benjakul, Pimpimol Penjamras, Hordur G. Kristinsson,