Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
Journal article, 2020
Optimization
Silage
Valorization
Co-products
Lipid oxidation
Herring (Clupea harengus)
Protein degree of hydrolysis
Response Surface Method (RSM), Box-Behnken Design (BBD)
By-products
Author
Mursalin Sajib
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Eva Albers
Utbildningsstöd
Markus Langeland
Swedish University of Agricultural Sciences (SLU)
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Scientific Reports
2045-2322 (ISSN)
Vol. 2020 10 9590Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)
Formas, 2016-01-01 -- 2020-12-31.
Subject Categories
Industrial Biotechnology
Biological Sciences
DOI
10.1038/s41598-020-66152-0
PubMed
32533006