WITHDRAWN: Partial purification of pepsin enzyme produced by Staphylococcus sciuri and Pythium sp. using whey

salahldin, Omar dheyauldeen; F.Alrawi, D.; Buniya, Harith K.

doi:10.1016/j.matpr.2021.04.365

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…Pepsin, derived mainly from porcine, bovine, and microbial sources, is a crucial industrial enzyme accounting for approximately 60% of commercially marketed enzymes (Dheyauldeen et al, 2021). Pepsin finds applications in various industries, including leather tanning, detergents, agrochemicals, food, and pharmaceuticals.…”

Section: )mentioning

confidence: 99%

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Abu Ahmed,

Ziena,

Rozan

et al. 2023

Journal of Agricultural and Environmental Sciences

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Fish is considered one of the most sought-after foods around the world due to its high nutritional value, good sensory qualities, and the wide variety of ways to prepare and serve it. Basa fish is not common in the Egyptian market and is unknown to a large segment of consumers. This research aimed to produce fish burgers and kofta from basa fish fillets treated with a mixture of rosemary oil extract, citric acid, and pepsin enzyme, and then evaluate the quality of the products stored frozen at -20°C, for 4 months. The results showed significant differences in the chemical composition between treated basa fillets and treated burgers and kofta, whether treated or untreated, as treatment reduced the moisture, protein, and fat content while increasing the carbohydrate and ash content. A noticeable increase in the peroxide value, TBA, was recorded as the storage period progressed, especially for untreated products, but these increases were within permissible limits. Although there were no significant differences between the values of water holding capacity throughout the storage period, a noticeable increase was recorded in the values of cooking loss and shrinkage with increasing storage period, and this increase was at a lower rate in the treated and untreated burgers compared to the treated and untreated kofta. The physical color properties were significantly affected by J. Agric. & Env. Sci.

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Section: )mentioning

confidence: 99%

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Abu Ahmed,

Ziena,

Rozan

et al. 2023

Journal of Agricultural and Environmental Sciences

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show abstract

“…Pepsin, mainly of porcine, bovine and microbial origin, is one of the most important industrial enzymes, accounting for approximately 60% of commercially marketed enzymes 6 [48]. This enzyme has application in multiple industries such as leather tanning, detergent, agrochemical, food and pharmaceutical industry [43].…”

Section: Pepsin Featuresmentioning

confidence: 99%

Biological activities of peptides obtained by pepsin hydrolysis of fishery products

Castañeda‐Valbuena

Murcia

Fernández‐Lafuente

et al. 2022

Process Biochemistry

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Analysis and Characterization of Novel Bioactive Peptides Derived from Red Macroalgae Protein Hydrolysis Using Peptidomics and Bioinformatics Approaches

Dhaouafi,

Romdhani,

Deracinois

et al. 2024

Waste Biomass Valor

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WITHDRAWN: Partial purification of pepsin enzyme produced by Staphylococcus sciuri and Pythium sp. using whey

Cited by 4 publications

References 5 publications

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Biological activities of peptides obtained by pepsin hydrolysis of fishery products

Analysis and Characterization of Novel Bioactive Peptides Derived from Red Macroalgae Protein Hydrolysis Using Peptidomics and Bioinformatics Approaches

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