2 documents found, page 1 of 1
Production of fish protein hydrolisates from Oreochromis niloticus fillet trimm...
Finkler, Joana Karin; Piana, Pitágoras Augusto; Fleck, Jéssica Fernanda; Boscolo, Wilson Rogério; Feiden, Aldi; Signor, Altevir; Fiorese, Monica LadyProcess optimization is essential for the large-scale viability of the food industry. Central composite rotational design (CCRD) followed by response surface analysis was used to optimize the production of fish protein hydrolysate (FHP). FHP was obtained from tilapia filet trimmings hydrolyzed subjected using Alcalase 2.4L™, Neutrase™, and Novo-Pro™ D enzymes under temperature, enzyme concentration, and pH-cont...
Mapping of physical-chemical, microbiological, and chemical component character...
Godoy, Antonio Cesar; Rodrigues, Romulo Batista; Corrêia, Arlindo Fabrício; Oxford, Jarred Hugh; Chidichima, Antonio Carlos; Lovato, FredericoThe aim of this study was to analyze the physicochemical and microbiological characteristics of the water used in fish processing and tilapia fillets in slaughterhouses. The study analyzed the processing water from nine slaughterhouses. The water samples for analysis were collected at three points: process water (PW), it is the water used inside the slaughterhouses in direct contact with the fish; clean water e...