Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method
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چکیده
منابع مشابه
Sublethal impacts of heavy metals on antioxidant enzymes and biochemical parameters in rohu (Labeo rohita)
The present research was designed to study and compare the biochemical parameters in Labeo rohita due to exceptional nutritional value of this fish as a protein source in developing countries. The protein and heavy metal (Zn, Cu, Ni) activities were determined spectrophotometrically. The proximate analysis of L. rohita collected from different localities of Pakistan revealed that the protein (1...
متن کاملSublethal impacts of heavy metals on antioxidant enzymes and biochemical parameters in rohu (Labeo rohita)
The present research was designed to study and compare the biochemical parameters in Labeo rohita due to exceptional nutritional value of this fish as a protein source in developing countries. The protein and heavy metal (Zn, Cu, Ni) activities were determined spectrophotometrically. The proximate analysis of L. rohita collected from different localities of Pakistan revealed that the protein (1...
متن کاملA Novel Enzymatic Method for Preparation and Characterization of Collagen Film from Swim Bladder of Fish Rohu (Labeo rohita)
A novel enzymatic method for extraction and preparation of fish collagen from swim bladder revealed the occurrence of α, β and γ bands with approximately 12.1 g/100g collagen corresponding to 89% of collagen and thus confirmed the nativity and purity of the fish collagen. FT-IR studies confirmed the retention of all three amide bands of I, II and III, and triple helixcity. UN-crosslinked and UV...
متن کاملProfile and protective role of 61kDa and 47kDa antigens of Edwardsiella tarda in rohu (Labeo rohita)
Edwardsiella tarda is a versatile pathogen that could survive in different environmental conditions and infect economically important fish species. The whole cell antigenic proteins were extracted from E. tarda and assessed via Western blot using anti E. trada rohu and anti E. trada rabbit serum. Two strong reacted proteins with antibodies were recovered viz 61 kDa and 47 kDa from SDS PAGE gels...
متن کاملDEVELOPMENT OF FISH FINGER FROM ROHU (Labeo rohita) AND ITS QUALITY EVALUATION DURING REFRIGERATED STORAGE CONDITION
Study was conducted to study the shelf life, proximate composition, biochemical, microbiological and organoleptic changes in fish finger prepared from minced meat of fish rohu (Labeo rohita) with suitable recipe. Prepared fish finger was stored in refrigerated condition at 4 0 C ± 1 0 C for 11 days. The yield rate of minced meat from the whole fish was 39.31 %. The moisture and protein content ...
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ژورنال
عنوان ژورنال: Turkish Journal of Fisheries and Aquatic Sciences
سال: 2020
ISSN: 1303-2712
DOI: 10.4194/1303-2712-v20_8_01