AI SearchApplication of Protein Hydrolysates from Tilapia Fish Skin to Enhance the Oxidative Stability of Oil Emulsion and Fried Food Products
Call Number: AIT Caps. Proj. no.BSE-16-04 Material type:
TextSeries: Asian Institute of Technology. Caps. Proj ; no. BSE-16-04Description: 43 leaves : ill. (some col.) + 1 online resourceSubject(s): Online resources: Dissertation note: Capstone Project (B.Sc.)-Asian Institute of Technology, 2016 Summary: Tilapia skin was used to produce protein hydrolysates from the alkaline hydrolysis process. The main objectives of the study were to characterize the emulsion properties and to study the oxidative stability of emulsions enriched with the fish protein hydrolysate powder. The effectiveness of protein hydrolysate powder as an antioxidative coating to fry potatoes was also analyzed. The emulsion stability and the emulsion capacity were increased with the increasing concentration of the FPHP, and the pH. The highest emulsion stability of 77.37% and the highest emulsion capacity of 37.78% were obtained by 20 mg/ml solution. The highest antioxidant activity of 42.85% was obtained at pH 6 ant the 20 mg/ml FPHP concentration resulted the maximumt antioxidative activity of 46%. The oxidative stability of the emulsions and the fried potato chips were increased with the high concentration of the FPHP. The highest stability was obtained from the 20 mg/ml. The oxidative stability also improved in more alkaline pH. In conclusion, the tilapia fish protein hydrolysate had shown a good ability as a natural emulsifier to enhance ability of emulsions and antioxidant activity to inhibit the lipid oxidation in food systems.
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Asian Institute of Technology Library Archives | AIT Caps. Proj. no.BSE-16-04 (Browse shelf(Opens below)) | Available | 30050120396691 | ||||||||||||||
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Asian Institute of Technology Library Archives | AIT Caps. Proj. no.BSE-16-04 (Browse shelf(Opens below)) | Available |
A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering,School of Environment, Resources and Development
Capstone Project (B.Sc.)-Asian Institute of Technology, 2016
Tilapia skin was used to produce protein hydrolysates from the alkaline hydrolysis process. The main objectives of the study were to characterize the emulsion properties and to study the oxidative stability of emulsions enriched with the fish protein hydrolysate powder. The effectiveness of protein hydrolysate powder as an antioxidative coating to fry potatoes was also analyzed. The emulsion stability and the emulsion capacity were increased with the increasing concentration of the FPHP, and the pH. The highest emulsion stability of 77.37% and the highest emulsion capacity of 37.78% were obtained by 20 mg/ml solution. The highest antioxidant activity of 42.85% was obtained at pH 6 ant the 20 mg/ml FPHP concentration resulted the maximumt antioxidative activity of 46%. The oxidative stability of the emulsions and the fried potato chips were increased with the high concentration of the FPHP. The highest stability was obtained from the 20 mg/ml. The oxidative stability also improved in more alkaline pH. In conclusion, the tilapia fish protein hydrolysate had shown a good ability as a natural emulsifier to enhance ability of emulsions and antioxidant activity to inhibit the lipid oxidation in food systems.
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