Sie können Bookmarks mittels Listen verwalten, loggen Sie sich dafür bitte in Ihr SLUB Benutzerkonto ein.
Medientyp:
E-Artikel
Titel:
Nutritional value of acid stabilised silage and liquefied fish protein
Beteiligte:
Stone, Frederick E.;
Hardy, Ronald W.
Erschienen:
Wiley, 1986
Erschienen in:Journal of the Science of Food and Agriculture
Sprache:
Englisch
DOI:
10.1002/jsfa.2740370813
ISSN:
0022-5142;
1097-0010
Entstehung:
Anmerkungen:
Beschreibung:
<jats:title>Abstract</jats:title><jats:p>Fish silage made by a conventional method (pH 4.0) contained a variety of active enzyme systems which not only hydrolysed fish proteins to short peptides and free amino acids, but also caused the degradation of free amino acids to ammonia and other metabolic products. Acid‐stabilised fish silage (pH 2.0) contained only those polypeptides released by endogenous pepsins with only slight accumulation of free amino acids and degradation products. Liquefied fish which was autolysed for less than 1 h at 60°C at physiological pH (6.2–6.6) and then pasteurised and acidified to pH 4.0 contained polypeptides of intermediate length which remained stable. These processes provide a means for adjusting the peptide and free amino acid content of autolysed fish protein to suit the nutritional requirements of a variety of aquatic and terrestrial species.</jats:p>