Record Details

Effect of varying levels of heat and formaldehyde treatment of sardine fishmeal on nitrogen solubility, in vitro ammonia release and protein fractions.

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of varying levels of heat and formaldehyde treatment of sardine fishmeal on nitrogen solubility, in vitro ammonia release and protein fractions.
Not Available
 
Creator K.Ambasankar
V. Balakrishnan
 
Subject Ammonia release
Fishmeal
Protected protein
Protein fractions
Solubility
 
Description Not Available
The study was conducted to determine the effect of different levels of heat and formaldehyde treatment on nitrogen
solubility, in vitro ammonia release and protein fractions of sardine fish meal. Heat treatment of sardine fish meal was
carried out at 110, 120, 130, 140 and 150°C for 30, 60 and 120 min. A significantly lowest nitrogen solubility was
observed at 150°C for 120 min in all the 4 solvents tested. A significantly lowest ammonia concentration was observed
in heat treated sardine fish meal at 150°C at 120 min. A significantly higher B2 + B3 – C (undegrdable but digestible
protein) was obtained at 130°C for 120 min and there was no significant increase beyond this temperature and time.
Formaldehyde treatment was examined at 0.5, 1.0, 1.5 and 2.0 g formaldehyde per 100 g crude protein. The nitrogen
solubility and in vitro ammonia concentration was reduced significantly at 1% formaldehyde treatment. Sardine fish
meal protein fractions A, B1, B2 and B3 showed significant change at 1% formaldehyde treatment. On a holistic view it
could be considered that heat treatment at 130°C for 120 min and formaldehyde treatment at 1% level were optimal for
protection sardine fish meal protein.
Not Available
 
Date 2023-08-01T09:26:17Z
2023-08-01T09:26:17Z
2010-01-01
 
Type Journal
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/80373
 
Language English
 
Relation Not Available;
 
Publisher Not Available