@Article{M-10011,
AUTHOR = {RAVELONIAINA, Maximin Anicet},
TITLE = {The structure and physicochemical characteristics of the hydrolytic device were studied in relation to the impacts of two different drying processes for fish cuts.},
JOURNAL = {Scientific Research Journal of Agriculture and Veterinary Science},
VOLUME = {1},
YEAR = {2023},
NUMBER = {1},
ARTICLE-NUMBER = {M-10011},
URL = {https://isrdo.org/journal/SRJAV/currentissue/the-structure-and-physicochemical-characteristics-of-the-hydrolytic-device-were-studied-in-relation-to-the-impacts-of-two-different-drying-processes-for-fish-cuts},
ISSN = {2584-1416},
ABSTRACT = {The processing of fish results in the production of by-products that have potential use in a variety of areas, including the food industry. The purpose of this study is to examine the effects of thermal treatment and cold pressing on the nutritional and functional aspects of the byproducts that are created from the hydrolyzed of fish scraps, with the ultimate goal of maximising the value of these byproducts. According to the results of the studies, fish trimmings are valuable sources of protein, which may be dissolved in pepsin at a rate ranging from 78 to 79 percent after being hydrolyzed. The finished products exhibit functional qualities such as high emulsification activities (ranging from 45 to 49%) and a high degree of stability (ranging from 83% to 76%), regardless of the kind of drying process used. When compared to drying in an oven, the functional qualities that are produced by freeze-drying are somewhat superior.},
DOI = {}
}