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| Soufi-kechaou, Emna; Jaouen, Pascal; Ben Amar, Raja; Berge, Jean-pascal. |
| Enzymatic hydrolysis of cuttlefish viscera by Protamex, Pepsin, Delvolase and Multifect Neutral was investigated in a batch reactor during 6 hours with an hourly sampling. The influence of the enzyme used and the hydrolysis conditions (operating pH, temperature) was studied with regards to the extent of proteolytic degradation and to molecular weight distribution of the peptides. After 360 min of hydrolysis, cuttlefish viscera treated with Pepsin yielded significantly (p < 0.05) higher protein recoveries compared to the substrate autolysed or treated with other external proteases. However, the amino acid composition showed that this was Protamex hydrolysis which gave the highest percentage of essential amino acids. At least, according to the FPLC... |
| Tipo: Text |
Palavras-chave: Enzymatic hydrolysis; Cuttlefish Protein Hydrolysates (CPH); Cuttlefish By-Products (CBP); Essential Amino Acids (EAA); Protein recovery. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00114/22508/20191.pdf |
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| Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal. |
| Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic... |
| Tipo: Text |
Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf |
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| Kechaou, Emna; Berge, Jean-pascal; Jaouen, Pascal; Ben Amar, Raja. |
| Protein hydrolysate was prepared from common cuttlefish Sepia officinalis by Pepsin. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design. The regression coefficient was close to 0.999, observed during both experimental and validation runs, and indicated the validity of prediction model. An enzyme activity to substrate ratio (X1), 0.04 AU/g protein; time (X2), 85 minutes; and temperature (X3), 45 °C were found to be the optimum conditions for a higher degree of hydrolysis (21%) and nitrogen recovery (90%) using Pepsin. According to amino acid analysis results and chemical score, methionine and histidine are the limiting amino acids in the hydrolysates, in that order.... |
| Tipo: Text |
Palavras-chave: Cuttlefish protein hydrolysate (CPH); Amino acid; Enzyme; Sepia officinalis. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00182/29285/27715.pdf |
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