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Title: | Enzymatic hydrolysis for the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna red meat: Optimisation using RSM |
Other Titles: | Not Available |
Authors: | Parvathy, U. Binsi, P.K. Joshy, C.G. Zynudheen, A.A. George Ninan Ravishankar, C.N. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Mumbai Research Centre of ICAR- Central Institute of Fisheries Technology, Vashi, India ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2017-11-21 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
Citation: | Parvathy, U.,Binsi, P.K.,Joshy, C.G.,Zynudheen, A.A.,George Ninan and Ravishankar, C.N. (2017) Enzymatic hydrolysis for the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna red meat: Optimisation using RSM. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 342. |
Series/Report no.: | Not Available; |
Abstract/Description: | Yellowfin tuna is globally recognised as a commercial tuna species that mainly meets the consumer demand in fresh and canned forms. The red meat from yellow fin tuna is a major edible fish by-product. However, it is underutilized and also has a low commercial value. The present study was focused on the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna red meat based on separate hydrolytic conditions using papain. Efforts were made to comprehend the effect of key processing variables viz., enzyme-substrate ratio and hydrolysis time on the protein recovery, surface-active and antioxidative properties, using RSM with a central composite design. Single and combined effects of the variables on the responses were studied by formulating thirteen experimental runs. The optimum conditions for obtaining hydrolysates with surface-active and antioxidative properties were derived separately with emphasis on protein recovery and sensory acceptability. The coefficient of determination ranged between 0.73–0.99 indicating the suitability of the regression model in predicting the changes in responses under different variable combinations. The optimum hydrolytic conditions to get hydrolysates having superior surface-active properties were enzyme-substrate ratio of 0.41 per cent and 30 minutes hydrolysis time with a desirability of 0.611. Similarly, the optimum conditions to exhibit the highest antioxidative properties with a desirability of 0.932 were: 1.28 per cent E/S and 240 minutes hydrolysis time. |
Description: | Not Available |
ISBN: | 978-81-933623-1-0 |
Type(s) of content: | Other |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 342 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25273 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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342_Enzymatic hydrolysis.pdf | 179.75 kB | Adobe PDF | View/Open |
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