High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract
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- 作者：Sigrun M. Halldorsdottira ; b ; sigrun.m.halldorsdottir@matis.is" class="auth_mail ; Holmfridur Sveinsdottirc ; Agusta Gudmundsdottirb ; Gudjon Thorkelssona ; b ; Hordur G. Kristinssona ; d
- 关键词：Fish protein hydrolysates ; Fucus vesiculosus extract ; Enzyme hydrolysis ; Lipid oxidation ; Antioxidant activity ; Sensory analysis
- 刊名：Journal of Functional Foods
- 出版年：July 2014
- 年：2014
- 卷：9
- 期：Complete
- 页码：10-17
- 全文大小：854 K
文摘
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Oxidation took place during freeze drying of hydrolyzed cod bone mince
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Fucus vesiculosus extract protected the fish protein during freeze drying
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Fucus vesiculosus extract contributed to better tasting fish protein hydrolysates
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Generally cod bone mince hydrolysates exhibited strong antioxidant activity