Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326640
Type: Artigo
Title: Production Of Hydrolysate From Processed Nile Tilapia (oreochromis Niloticus) Residues And Assessment Of Its Antioxidant Activity
Author: Bernardi
Daniela Miotto; de Paris
Leandro Daniel; Dieterich
Fabiana; Dummond e Silva
Fernanda Guimaraes; Boscolo
Wilson Rogerio; Sary
Cezar; Signor
Altevir; Bertol
Teresinha Marisa; Sgarbieri
Valdemiro Carlos
Abstract: The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase. for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods.
Subject: Fish
Protein
Hydrolysis
Antioxidants
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Campinas
Rights: aberto
Identifier DOI: 10.1590/1678-457X.15216
Address: http://www.scielo.br/scielo.php?pid=S0100-879X2016000900702&script=sci_arttext
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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