Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage

In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) cultured in Turkey. After the functional and antioxidant properties of the obtain...

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Veröffentlicht in:	Su ürünleri dergisi 2017-01, Vol.34 (3), p.327-336
Hauptverfasser:	Erol, N D, Erdem, O A, Cakli, S
Format:	Artikel
Sprache:	eng ; tur
Schlagworte:	Antioxidant properties Antioxidants Aquaculture products Biological sampling By-products Cryopreservation Cultured organisms Dicentrarchus labrax Fish protein hydrolysate Fish storage Hydrolysis Marine Oncorhynchus mykiss Product development Sparus aurata Statistical methods Storage conditions
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