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| Kouakou, Christelle; Berge, Jean-pascal; Baron, Regis; Lethuaut, Laurent; Prost, Carole; Cardinal, Mireille. |
| The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein... |
| Tipo: Text |
Palavras-chave: Salmon by-product; Hydrolysate; Maillard reaction; Sensory characteristics; Off-flavor; Soluble protein. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00156/26702/24778.pdf |
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| Lambregts, Johannes Adrianus; Griffin, Wade L.; Lacewell, Ronald D.; Davis, James T.; Clary, Gregory M.. |
| Cost, returns, and economies of scale for small, medium and large catfish farms with recirculating ponds are presented for the upper Texas coast. Internal rates of return are 0.150, 0.183 and 0.219, respectively. Total investment is higher than farms with static ponds but investment per unit production capacity is 7 percent to 16 percent lower. Average total cost per pound is between $0.565 and $0.541, (11 percent 20 percent lower than farms using current technology). These results have implications for regional comparative advantage of catfish production as well as incentive for adoption of new technology in conventional ponds. |
| Tipo: Journal Article |
Palavras-chave: Aquaculture; Catfish; Economics; Off-flavor; Livestock Production/Industries. |
| Ano: 1993 |
URL: http://purl.umn.edu/15045 |
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