<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/88527">
      <dc:title>Valorisation of tuna viscera by endogenous enzymatic treatment</dc:title>
      <dc:creator>Derouiche Ben Maiz, Habiba</dc:creator>
      <dc:creator>Guadix Escobar, Emilia María</dc:creator>
      <dc:creator>Guadix Escobar, Antonio María</dc:creator>
      <dc:creator>Gargouri, Mohamed</dc:creator>
      <dc:creator>Espejo Carpio, Francisco Javier</dc:creator>
      <dc:subject>ACE-inhibitory activity</dc:subject>
      <dc:subject>antioxidant activity</dc:subject>
      <dc:subject>endogenous enzymes</dc:subject>
      <dc:subject>fish by-products</dc:subject>
      <dc:subject>functional properties</dc:subject>
      <dc:description>Fish processing industry generates a considerable amount of by-products which represent an environmental&#xd;
problem. Only a small portion of these residues is used for the production of low marketable products.&#xd;
Therefore, industrially scalable processes yielding value-added products would be highly desirable. Different&#xd;
to others studies, this work deals with potential valorisation of bullet tuna (Auxis rochei) viscera using&#xd;
its endogenous enzymes without previous separation stage for the production of bioactive hydrolysates.&#xd;
Functional and bioactive properties of hydrolysates produced at different degree of hydrolysis (DH 3%,&#xd;
6% and 9%) were evaluated. The endogenous enzyme hydrolysates (EH) obtained by the proposed low&#xd;
cost treatment were compared with hydrolysates produced with a well-known commercial enzyme: subtilisin.&#xd;
Regarding functional properties, EH presented similar or even better solubility, emulsifying and oil&#xd;
binding capacities than subtilisin hydrolysate (SH). EH also showed very interesting antioxidative properties,&#xd;
particularly metal reducing and radical scavenging activity. Additionally, the ACE inhibitory activity&#xd;
of EH at low degree of hydrolysis was comparable to SH. According to these results, bullet tuna viscera&#xd;
protein can be value-added by endogenous enzyme hydrolysis.</dc:description>
      <dc:date>2024-02-07T10:08:35Z</dc:date>
      <dc:date>2024-02-07T10:08:35Z</dc:date>
      <dc:date>2019</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Habiba Derouiche Ben Maiz, Emilia M. Guadix, Antonio Guadix, Mohamed Gargouri, F.Javier Espejo-Carpio (2019). International Journal of Food Science and Technology, 54, 1100–1108</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/88527</dc:identifier>
      <dc:identifier>10.1111/ijfs.14009</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-sa/4.0/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Atribución-NoComercial-CompartirIgual 4.0 Internacional</dc:rights>
      <dc:publisher>Wiley</dc:publisher>
   </ow:Publication>
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