Development of Edible Coating from Gelatin Bone Toman Fish (Channa micropeltes) in Frozen Shrimp
نویسندگان
چکیده
منابع مشابه
Bioconversion of ω-Fatty Acid from Giant Snakehead (Channa micropeltes) Fish Oil
Study on bioconversion of ω-fatty acids extracted from giant snakehead (Channa micropeltes) fish oil was carried out using guinea pig lung homogenate. The fish oil, after hydrolysis to their fatty acids, was incubated aerobically at 37oC in phosphate buffer solution with the addition of guinea pig lung homogenate. After incubation and chemoreduction, it was found that ca. 76% arachidonic acid h...
متن کاملGenetic Variation Analysis of Snakeheads (Channidae) in Central Kalimantan Using Partial 16s rRNA Gene
Channidae Family is a predatory fish in Central Kalimantan. This fish also possesses high albumin and complete amino acid content that useful for health, particularly in wound healing. Channidae Family includes Gabus (Channa striatus), Toman (Channa micropeltes), Kerandang (Channa pleurophthalmus), and Mihau (Channa maculata). However, the phylogenetic relationship between these snakehead fishe...
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The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...
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ژورنال
عنوان ژورنال: International Journal of Multi Discipline Science (IJ-MDS)
سال: 2019
ISSN: 2615-1707
DOI: 10.26737/ij-mds.v2i1.965