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| BERNARDI,Daniela Miotto; PARIS,Leandro Daniel de; DIETERICH,Fabiana; SILVA,Fernanda Guimarães Dummond e; BOSCOLO,Wilson Rogério; SARY,Cezar; SIGNOR,Altevir; BERTOL,Teresinha Marisa; SGARBIERI,Valdemiro Carlos. |
| Abstract The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase® for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Protein; Hydrolysis; Antioxidants. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400709 |
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