Effect of lime and tamarind pre-treatment on the enzymatically produced protein hydrolysate from silver catfish (Pangasius Sutchi) flesh / Normah Ismail and Nurhidayati Kamarodin

• Main Authors: Ismail, Normah, Kamarodin, Nurhidayati
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Negeri Sembilan
• Subjects: Food processing and manufacture
• Online Access: http://ir.uitm.edu.my/id/eprint/29903/1/29903.pdf; http://ir.uitm.edu.my/id/eprint/29903/; https://nsembilan.uitm.edu.my/joacns/

One of the main obstacles of protein hydrolysate application in food is bitterness and fishy off-flavor. Pre- treatment of the raw materials prior to hydrolysate production is one way of preventing the development of this undesirable flavor. In this study, silver catfish which was used as the raw...