Consulta: creatorFacets:"Nguyen, Thi-my-huong"
Registros recuperados: 4
Data/hora: 10/06/2024 07:44:47

Valorisation de matières premières marines de faible valeur ajoutée : application aux co-produits de thon
Provedor de dados: 5
Autores: Nguyen, Thi-my-huong.
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...
Tipo: Text
Palavras-chave: Feed; Food; Lipids; Peptids; Protamex; Proteolysis; By products; Thuna; Alimentation; Lipides; Peptides; Protamex; Protéolyse; Co produits; Thon.
Ano: 2009
URL: http://archimer.ifremer.fr/doc/2009/these-6918.pdf

Effect of diets containing tuna head hydrolysates on the survival and growth of shrimp Penaeus vannamei
Provedor de dados: 5
Autores: Nguyen, Thi-my-huong; Perez-galvez, Raul; Berge, Jean-pascal.
A feeding trial was conducted to evaluate the effect of the supplementation of hydrolysates from tuna head on the survival and growth of Penaeus vannamei. To this end, a feeding trial was performed on eleven groups of shrimps of average weight 4.34 g. Every group was distributed into three tanks (30 shrimps per tank of 150 L) and was fed with one of the following eleven diets, all of them containing 40% crude protein: one diet containing tuna head meal as the principal protein source, which was used as control diet; nine diets formulated by replacing 50% tuna head meal by ﬁsh protein hydrolysates (FPH), and ﬁnally one commercial diet chosen as a reference. FPH were obtained by hydrolysis of tuna head during 2, 3 or 6 h and ulterior centrifugation in order...
Tipo: Text
Palavras-chave: Tuna; Head; Fish protein hydrolysates; Growth of shrimp.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00064/17517/15138.pdf

Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) By-Products Using Protamex Protease
Provedor de dados: 5
Autores: Nguyen, Thi-my-huong; Sylla, Khalifa Serigne Babacar; Randriamahatody, Zo; Donnay-moreno, Claire; Moreau, Jacques; Luyen Thi Tran,; Berge, Jean-pascal.
Long-term proteolysis of tuna by-products (head, viscera and tail) by the wide spectrum protease Protamex has been investigated and compared. After hydrolysis, two fractions (soluble aqueous phase and insoluble sludge) were collected. Chemical compositions of each fraction and molecular mass distributions of soluble peptides were determined. Degrees of hydrolysis obtained after 12 h of hydrolysis of head, viscera and tail were 32.3, 16.8 and 22.2 %, respectively. Nitrogen recovery in the soluble fractions was 73.6 % for the head, 82.7 % for the viscera and 85.8 % for the tail. Lipid distribution indicated that the majority of lipids remained in the sludge. Such proteolysis appears useful for the production of very different fractions: one rich in peptides...
Tipo: Text
Palavras-chave: Tuna; By-products; Proteolysis; Nitrogen recovery; Fish protein hydrolysates.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00030/14142/14042.pdf

Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar
Provedor de dados: 5
Autores: Randriamahatody, Zo; Sylla, K. S. B.; Nguyen, Thi-my-huong; Donnay-moreno, Claire; Razanamparany, L.; Bourgougnon, N.; Berge, Jean-pascal.
To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular proﬁles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identiﬁed. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can...
Tipo: Text
Palavras-chave: By-products; Shrimp; Proteolysis; Hydrolysate.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00055/16646/14196.pdf