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8.4. Proximate composition and Nutritional value
Unit 8 - Fish Protein Hydrolysate
8.4. Proximate composition and Nutritional value- Moisture- 1-8%
- Protein-81-93%
- Fat- 0-5%
- Ash-3-8%
The protein efficiency ratio (PER) of fish protein hydrolysates depends on the extent of enzymatic digestion and its amino acid profile. Usually the PER value is from 2-3.
The fish protein hydrolysates are found to have the essential and non essential amino acid in a defined proportion based on the hydrolysis condition.
Advantages
- No racemization of amino acids
- Control over the hydrolysis condition
- Utilization of secondary products from fish and underutilized fishes
- Resultant hydrolysate possess improved physico-chemical, functional and bioactive properties
- High cost of enzymes
- Difficulty in controlling the extent the of hydrolysis that can result in heterogeneous products of varying molecular weight sizes
- Low yield
- Need to inactivate the enzymes add to processing cost
- Enzymes cannot be reused
Last modified: Friday, 13 July 2012, 9:57 AM