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| Registros recuperados: 13 | |
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| Kechaou, Emna; Durnay, Justine; Donnay-moreno, Claire; Jaouen, Pascal; Gouygou, Jean-paul; Berge, Jean-pascal; Ben Arnar, Raja. |
| Total lipid and phospholipid recovery as well as amino acid quality and composition from cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) were compared. Enzymatic hydrolyses were performed using the three proteases Protamex, Alcalase, and Flavourzyme by the pH-stat method (24 h, pH 8, 50 degrees C). Three fractions were generated: an insoluble sludge, a soluble aqueous phase, and an oily phase. For each fraction, lipids, phospholipids, and proteins were quantified. Quantitative and qualitative analyses of the raw material and hydrolysates were performed. The degree of hydrolysis (DH) for cuttlefish viscera was 3.2% using Protamex, 6.8% using Flavourzyme, and 7% using Alcalase. DH for sardine viscera was 1.9% (using Flavourzyme), 3.1% (using... |
| Tipo: Text |
Palavras-chave: Sardine; Viscera; Proteolysis; Marine lipids; Cuttlefish; By products. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6366.pdf |
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| 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 |
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| Hardouin, Kevin; Bedoux, Gilles; Burlot, Anne-sophie; Donnay-moreno, Claire; Berge, Jean-pascal; Nyvall-collen, Pi; Bourgougnon, Nathalie. |
| In order to develop innovative methods for the production of bioactive extracts with potential health benefits, enzyme-assisted extraction has been applied for the bioconversion of Ulva armoricana (Ulvales, Ulvophyceae). The extraction yields, chemical composition, the antioxidant and antiviral activities were determined to assess the efficiency of six commercial enzymatic preparations. Endo-protease treatments significantly increased the extraction yields compared to the control. The organic matter, neutral sugar and protein contents were increased in all extracts compared to an extraction with water, up to 2.0-fold, 2.7-fold and 1.75-fold, respectively. The samples prepared by a multiple-mix of glycosyl-hydrolases and an exo-β-1,3(4)-glucanase revealed... |
| Tipo: Text |
Palavras-chave: Ulvan; Antiviral activity; Carbohydrate; Endo-protease; Bioconversion; Biorefinery. |
| Ano: 2016 |
URL: https://archimer.ifremer.fr/doc/00321/43187/45542.pdf |
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| Dumay, Justine; Donnay-moreno, Claire; Barnathan, G; Jaouen, P; Berge, Jean-pascal. |
| Enzymatic hydrolysis of sardine viscera by three broad spectrum proteases was investigated using the pHstat method (24 h, pH 8, 50 degrees C). After hydrolysis, three fractions (sludge, aqueous phase and oily phase) were collected. For each fraction, lipids and phospholipids were quantified and molecular weights of aqueous phase peptides were determined. Under these conditions, the degree of hydrolysis (DH) varied from 1.9% (Flavourzyme), 3.1% (Protamex) and to 3.3% (Alcalase). Dry matter distribution indicated that all hydrolysis performed increased solubilisation of proteins: protein recovery for each hydrolysis ranged from 57.4% to 61.2%. Furthermore, the total lipid content in the liquid parts (oily and aqueous phases) increased (at least 85% of lipids... |
| Tipo: Text |
Palavras-chave: Fish protein hydrolysate FPH; Sardine; By product; Lipid; Hydrolysis; Phospholipid. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-2004.pdf |
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| 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 |
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| Valente, L. M. P.; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Bacelar, M.; Escorcio, C.; Rocha, E.; Malhao, F.; Cardinal, Mireille. |
| The quality of gilthead sea bream from distinct production systems and geographical locations in Southern Europe was evaluated to differentiate aquaculture products from extensive, integrated and semi-intensive systems from the ones produced intensively. This work analysed the external appearance of fish, yields after filleting as well as nutritional, sensory and histological characteristics of the muscle. The results showed that the yellow-golden line between eyes and the shiny red spot on the gill cover can be important and easy criteria to discriminate aquaculture products. Trimming losses are higher in fish from intensive systems. Lipid content of fish from extensive systems was significantly lower than values observed for fish reared intensively.... |
| Tipo: Text |
Palavras-chave: Flesh quality parameters; Fatty acids profile; Sensory evaluation; Histological muscle characteristics; Rearing systems in aquaculture; Quality indicators in fish. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00021/13208/10263.pdf |
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| Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise. |
| Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome. |
| Tipo: Text |
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| Ano: 2018 |
URL: http://archimer.ifremer.fr/doc/00459/57029/58926.pdf |
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| Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P.. |
| This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective... |
| Tipo: Text |
Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf |
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| Le Guillard, Cecile; Berge, Jean-pascal; Donnay-moreno, Claire; Bruzac, Sandrine; Ragon, Jean-yves; Baron, Regis; Fleurence, Joel; Dumay, Justine. |
| Ultrasound-assisted enzymatic hydrolysis is a recent process, increasingly employed for plant biomass liquefaction and the recovery of soluble biomolecules. However, to our knowledge, it has never been used on seaweeds, particularly wet ones. The aim of this study was to compare the efficiency of three processes on the liquefaction of the red seaweed Grateloupia turuturu Yamada: enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and their combination, ultrasound-assisted enzymatic hydrolysis (UAEH). These comparisons will allow the identification as to which process achieves the highest extraction yield of water-soluble compounds. For this purpose, experiments were conducted at 40 °C for 6 h using an enzymatic cocktail of four... |
| Tipo: Text |
Palavras-chave: Ultrasound-assisted enzymatic hydrolysis; Enzymatic hydrolysis; Ultrasound; Liquefaction; Algae; Grateloupia turuturu. |
| Ano: 2016 |
URL: https://archimer.ifremer.fr/doc/00308/41877/44316.pdf |
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| Le Guillard, Cecile; Dumay, Justine; Donnay-moreno, Claire; Bruzac, Sandrine; Ragon, Jean-yves; Fleurence, Joel; Berge, Jean-pascal. |
| The aim of this study was to compare two processes for the extraction of R-phycoerythrin (R-PE) from the red seaweed Grateloupia turuturu: ultrasound-assisted extraction (UAE) and ultrasound-assisted enzymatic hydrolysis (UAEH). Process efficiencies were both evaluated by the yield of R-PE extraction and by the level of liquefaction. Experiments were conducted at 40 and 22 °C, for 6 h, using an enzymatic cocktail and an original ultrasonic flow-through reactor. R-PE appeared very sensitive to temperature, thus 22 °C is strongly recommended for its extraction by UAEH or UAE. However, the higher processing temperature (40 °C) clearly increased the extraction of water-soluble compounds (up to 91% of liquefaction). These two new processes are thus promising... |
| Tipo: Text |
Palavras-chave: Seaweed; Grateloupia turuturu; R-phycoerythrin; Ultrasound-assisted extraction; Ultrasound-assisted enzymatic hydrolysis; Liquefaction. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00292/40332/39993.pdf |
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| Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe. |
| To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results... |
| Tipo: Text |
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf |
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| Registros recuperados: 13 | |
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