当前位置: X-MOL 学术J. Sci. Food Agric. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from channel catfish by-products
Journal of the Science of Food and Agriculture ( IF 4.1 ) Pub Date : 2021-01-27 , DOI: 10.1002/jsfa.11126
Yuqing Tan 1, 2 , Sam Kc Chang 2, 3
Affiliation  

Channel catfish farming is very important aquaculture industry in the southern states of the USA. However, huge amounts of by-products are generated from catfish fillet-processing. The by-products (mostly heads and bone frames) are excellent sources of proteins. Currently, catfish by-product has little value, and is regarded as a ‘waste’, which if not utilized properly could cause serious environmental pollution. Therefore, to find a way to utilize those by-products is critical for the economy of aquaculture.

中文翻译:

蛋白质提取 pH 值和交联影响由鲶鱼副产品制成的蛋白质凝胶的理化和质地特性

鲶鱼养殖是美国南部各州非常重要的水产养殖业。然而,鲶鱼鱼片加工会产生大量副产品。副产品(主要是头部和骨骼框架)是极好的蛋白质来源。目前,鲶鱼副产品价值不大,被视为“废物”,如果利用不当,可能会造成严重的环境污染。因此,找到一种利用这些副产品的方法对水产养殖经济至关重要。
更新日期:2021-01-27
down
wechat
bug