Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities

被引：0

作者：

Nur Yuhasliza Abd Rashid

Santhiya Ravi Indran

Musaalbakri Abdul Manan

Khairul Faizal Pa’ee

Nazamid Saari

Fadzlie Wong Faizal Wong

机构：

[1] Universiti Putra Malaysia,Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences

[2] UPM,Enzyme and Fermentation Technology Programme, Science and Food Technology Centre, Malaysian Agricultural Research and Development Institute

[3] Persiaran MARDI – UPM,Food Technology Section

[4] Universiti Kuala Lumpur,Department of Food Science, Faculty of Food Science and Technology

[5] Branch Campus Malaysian Institute of Chemical and Bio-Engineering Technology (UniKL-MICET),Bioprocessing and Biomanufacturing Research Complex, Faculty of Biotechnology and Biomolecular Sciences

[6] Universiti Putra Malaysia,undefined

[7] UPM,undefined

[8] Universiti Putra Malaysia,undefined

[9] UPM,undefined

来源：

Waste and Biomass Valorization | 2024年 / 15卷

关键词：

Fish by-products; Bioactive fish protein hydrolysate; Nutritional elements; Antiradical; Ferrous chelating activity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：3169 / 3185

页数：16

共 7 条

[1] Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities
Abd Rashid, Nur Yuhasliza
Indran, Santhiya Ravi
Manan, Musaalbakri Abdul
Pa'ee, Khairul Faizal
Saari, Nazamid
Wong, Fadzlie Wong Faizal
WASTE AND BIOMASS VALORIZATION, 2024, 15 (05) : 3169 - 3185
[2] Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
Rashid, Nur Yuhasliza Abd
Manan, Musaalbakri Abdul
Pa'ee, Khairul Faizal
Saari, Nazamid
Wong, Fadzlie Wong Faizal
JOURNAL OF CLEANER PRODUCTION, 2022, 347
[3] Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Kaushik N.
Falch E.
Slizyte R.
Kumari A.
Khushboo
Hjellnes V.
Sharma A.
Rajauria G.
Food Chemistry, 2024, 459
[4] Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By-Products with Bioactive and Functional Properties
Naghdi, Shahab
Rezaei, Masoud
Tabarsa, Mehdi
Abdollahi, Mehdi
GLOBAL CHALLENGES, 2023, 7 (04)
[5] Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility
Zatta Cassol, Geodriane
Rezende-de-Souza, Jonata Henrique
Fogaca, Fabiola Helena Dos Santos
Mellinger Silva, Caroline
Pacheco, Sidney
Rodriguez Perez, Jorge Luis
Caldeira Morzelle, Maressa
Zalla Sampaio-Neto, Oscar
Savay-da-Silva, Luciana Kimie
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2024, 33 (02) : 111 - 126
[6] Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products
Hammami, Amal
Bayoudh, Ahmed
Abdelhedi, Ola
Nasri, Moncef
ANNALS OF MICROBIOLOGY, 2018, 68 (08) : 473 - 484
[7] Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products
Amal Hammami
Ahmed Bayoudh
Ola Abdelhedi
Moncef Nasri
Annals of Microbiology, 2018, 68 : 473 - 484

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