Data/hora: 11/06/2024 11:18:29

Provedor de dados: | 5
País: | France
Título: | Valorisation de matières premières marines de faible valeur ajoutée : application aux co-produits de thon
Autores: | Nguyen, Thi-my-huong.
Data: | 2009-10-30
Ano: | 2009
Palavras-chave: | Feed; Food; Lipids; Peptids; Protamex; Proteolysis; By products; Thuna; Alimentation; Lipides; Peptides; Protamex; Protéolyse; Co produits; Thon.
Resumo: | The main objective of this study is the valorisation of by-products coming from processed tuna (Thunnus albacares). Therefore, enzymatic hydrolysis was selected, using an industrial large spectrum protease (Protamex). In a first phase, hydrolyses of these by-products (heads, tails, viscera) were carried out for long periods of time (12h) in order to establish the kinetics of the proteolysis of those different by-products and to obtain the approximate composition of the different resulting fractions and to determine the conditions which would allow the  valorisation of these  fractions.  In a second phase the valorisation in animal nutrition (shrimp culture) and in human nutrition (fish sauce) of the fractions coming from the hydrolysis of the head of tunas were evaluated. In order to evaluate the possibility of incorporating the protein tuna head hydrolysates in shrimp food (presently Penaeus vannamei), growth performance analyses were conduced. For each experimental food, the survival rate, the weight increase, the food conversion rate and the coefficient of protein efficiencies were measured  The nutritional performances of these foods were established and compared to a reference feed. The interest of supplementing fish sauces under maturation with hydrolysates was evaluated. For that purpose, an analysis of the physicochemical and sensorial characteristics of experimental fish sauces has been carried out during 6 months. The sauces were then compared to commercial ones.
Tipo: | Text
Idioma: | Francês
Identificador: | http://archimer.ifremer.fr/doc/2009/these-6918.pdf
Editor: | Université de Nantes
Relação: | http://archimer.ifremer.fr/doc/00000/6918/
Formato: | application/pdf