Data/hora: 05/06/2024 11:29:34

Provedor de dados: 	5	
País: 	France	
Título: 	De l'utilisation de protéases industrielles pour la production de sauces de poisson	
Autores: 	Le, Minh Chau.	
Data: 	2015-03-30	
Ano: 	2015	
Palavras-chave: 	Sauce de poisson; Hydrolyse; Enzyme; Protéase; Sardine; Anchois; Fish sauce; Hydrolysis; Enzyme; Protease; Sardine; Anchovy.	
Resumo: 	Fish sauces are traditionally used in most Asian countries. Whatever the process, the principle is the same i.e. a fish autolysis in saline media followed by a fermentation step. Not less than 18 months are needed to obtain a brown liquid rich in salt and amino acids. This PhD work aims to determine if an addition of proteases can speed up the process while keeping the nutritional and sensorial properties. The first chapter presents the characteristics of fish sauces and the key parameters of the processes used. In the second chapter, several industrial proteases are compared each other for their capacity to liquefy the fishes in hyper saline conditions. Kinetics of proteolysis and biochemical characteristics of the resulting hydrolysates are established allowing the ranking of the proteases. In the last chapter, a comparative study is conducted on the production of anchovy sauce with or without an addition of Protex 51FP retained as the most effective enzyme. It appears that addition of such protease increase the production yield and contributes to improve several qualitative parameters such as contents in nitrogen and amino nitrogen and leads to the recovery of smaller peptides. This study confirms that despite a hyper saline media, industrial proteases may help the liquefaction of raw material and thus considerably reduce the duration of the production of traditional fish sauces.	
Tipo: 	Text	
Idioma: 	Francês	
Identificador: 	http://archimer.ifremer.fr/doc/00259/36997/35488.pdf

http://archimer.ifremer.fr/doc/00259/36997/	
Editor: 	Université de Nantes	
Formato: 	application/pdf	
Fonte: 	info:eu-repo/semantics/openAccess

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