Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) - effect on the resulting oil and protein fraction.

ABSTRACT: The effect of freshness of heads of rainbow trout (Onchorhynchus mykiss) for hydrolysing fish protein was investigated. To simulate storage and transportation, hydrogen peroxide and iron was added to minced heads to induce oxidation in the raw material prior to one week of storage. The effect of antioxidant in retarding oxidative changes during hydrolysis or to the raw material was investigated by adding butylated hydroxy toluene (BHT) prior to hydrolysis or storage. Enzymatic hydrolysis was carried out using bromelain and papain. The oil fraction was separated from the water soluble proteins, and the soluble phase was freeze dried. Both the oil fraction and protein fraction from enzymatic hydrolysis was affected by oxidative state of raw material. FFA was significantly higher in th

SUBMITTER: Kvangarsnes K 

PROVIDER: S-EPMC8093460 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature