EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS

Zo Randriamahatody; Jean Claude Randriamidosy; Yves Jean Michel Mong; Julia Louisette Razanamparany

EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS

November 2022

Vol-8, Issue-6

Paper ID: 18647

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Food Engineering

Keywords

Trimmings fish enzymatic hydrolysis freeze-drying oven drying functional properties

Abstract

Fish processing generates by-products that could be used in various fields, including food. The objective of this study is to valorize fish trimmings by enzymatic hydrolysis with pepsin and to compare the effect of oven drying and freeze drying on the composition and functional properties of the resulting products. The analyses showed that fish trimmings are good sources of protein, which are solubilized at 77.37 to 77.78% after hydrolysis with pepsin. For both types of drying, the products show functional properties including high emulsifying activities (44.18 to 48.78%) with a high level of stability (82.37% to 85.26%). Freeze-drying results in slightly higher functional properties compared to oven drying.

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Author Information

#	Name	Institute / Affiliation
1	Zo Randriamahatody	National Environmental Research Center, Madagascar
2	Jean Claude Randriamidosy	National Environmental Research Center, Madagascar
3	Yves Jean Michel Mong	National Environmental Research Center, Madagascar
4	Julia Louisette Razanamparany	University of Antananarivo

How to Cite

Use the following formats to cite this article in your research.

APA Style

Randriamahatody, Zo, Randriamidosy, Jean Claude, Mong, Yves Jean Michel, & Razanamparany, Julia Louisette (2022). EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS. International Journal of Advance Research and Innovative Ideas In Education, 8(6), 536-542.

MLA Style

Randriamahatody, Zo, et al. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 6, 2022, pp. 536-542.

IEEE Style

Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany, "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS," International Journal of Advance Research and Innovative Ideas In Education, vol. 8, no. 6, pp. 536-542, 2022.

Vancouver Style

Randriamahatody Zo, Randriamidosy Jean Claude, Mong Yves Jean Michel, Razanamparany Julia Louisette. EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS. International Journal of Advance Research and Innovative Ideas In Education. 2022;8(6):536-542.

Harvard Style

Randriamahatody, Zo, Randriamidosy, Jean Claude, Mong, Yves Jean Michel, & Razanamparany, Julia Louisette (2022) 'EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS', International Journal of Advance Research and Innovative Ideas In Education, 8(6), pp. 536-542.

Chicago Style

Randriamahatody, Zo, et al. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal of Advance Research and Innovative Ideas In Education 8, no. 6 (2022): 536-542.

Turabian Style

Randriamahatody, Zo, et al. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal of Advance Research and Innovative Ideas In Education 8, no. 6 (2022): 536-542.