Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

Freeze dried protein powders (Fresh minced meat, FMM and Hot water dip, HWD) from tilapia (Oreochromis niloticus) were hydrolyzed by Alcalase 2.4 L (Alc), Flavourzyme (Flav) and Neutrase (Neut), and investigated for antioxidant activity and their functional properties. FMM and HWD hydrolysed by Alc,...

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Bibliographic Details
Main Authors: Mohamed Tabita Kamara, Wenshui Xia, Betty Mabel Foh, Issoufou Amadou, Mohamed Beva Kelfala Foh
Format: Article
Language:English
Published: MDPI AG 2010-04-01
Series:International Journal of Molecular Sciences
Subjects:
tilapia
fresh minced meat
hot water dip
hydrolysis
antioxidant activity
functional foods
Online Access:http://www.mdpi.com/1422-0067/11/4/1851/

Internet

http://www.mdpi.com/1422-0067/11/4/1851/

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