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Articles

Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery

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Pages 120-134 | Published online: 24 Mar 2009

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Jannicke Remme, Guro Møen Tveit, Bendik Toldnes, Rasa Slizyte & Ana Karina Carvajal. (2022) Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies. Journal of Aquatic Food Product Technology 31:2, pages 114-127.
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Hind Mkadem & Amar Kaanane. (2019) Recovery and Characterization of Fish Oil from By-products of Sardine (Sardina pilchardus) in the Canning Process. Journal of Aquatic Food Product Technology 28:10, pages 1037-1050.
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Articles from other publishers (23)

Kudzai Chiodza & Neill J. Goosen. (2024) Viscosity, mixing regime and power consumption analysis during enzymatic hydrolysis of fish (Sardina pilchardus) processing by-products, through development of power number and Reynolds number correlations. Food and Bioproducts Processing 143, pages 178-190.
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Chia-Ting Chen, François Carlotti, Mireille Harmelin-Vivien, Yves Letourneur, Nicolas Savoye, Gaël Guillou, Benoit Lebreton, Javier A. Tesán-Onrubia, Aude Barani, Véronique Cornet, Loïc Guilloux, Anaïs Esposito, Christian Ré & Daniela Bănaru. (2023) Isotopic and biochemical trophic markers reveal the complexity of interactions at the base of pelagic food webs (Mediterranean sea). Marine Environmental Research 190, pages 106123.
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Kudzai Chiodza & Neill J. Goosen. (2023) Emulsion formation during enzymatic protein hydrolysis and its effect on protein recovery and molecular weight distribution of protein hydrolysates from sardine (Sardina pilchardus) by-products. Biomass Conversion and Biorefinery.
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Nur Izzaidah Muhammad Indera, Nur Izzati Iberahim, Nabilah Aminah Lutpi, Farrah Aini Dahalan & Myzairah Hamdzah. (2023) Enzymatic hydrolysis extraction and quality assessment of fish oil from Patin catfish ( Pangasius Hypophthalmus ) . Environmental Quality Management.
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Kudzai Chiodza & Neill J. Goosen. (2023) Influence of mixing speed, solids concentration and enzyme dosage on dry solids yield and protein recovery during enzymatic hydrolysis of sardine (Sardina pilchardus) processing by-products using Alcalase 2.4L: a multivariable optimisation approach. Biomass Conversion and Biorefinery.
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Aref Neifar, Aida Koubaa, Meryam Chelly, Sabrine Chelly, Ines Borgi, Wassim Kammoun, Mohamed Boudawara, Choumous Kallel, Saloua Sadok, Hanen Bouaziz & Ali Gargouri. (2022) Safety assessment of fish oil green extraction and in vivo acute toxicity evaluation. Environmental Science and Pollution Research 30:4, pages 10377-10389.
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Amar Kaanane & Hind Mkadem. 2021. Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products.
Daniela Coppola, Chiara Lauritano, Fortunato Palma Esposito, Gennaro Riccio, Carmen Rizzo & Donatella de Pascale. (2021) Fish Waste: From Problem to Valuable Resource. Marine Drugs 19:2, pages 116.
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Victoria Ndinelago Erasmus, Timoteus Kadhila, Ndakalimwe Naftal Gabriel, Krista Lee Thyberg, Sem Ilungu & Tiago Machado. (2021) Assessment and quantification of Namibian seafood waste production. Ocean & Coastal Management 199, pages 105402.
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Liliana A. Rodrigues, Carolina V. Pereira, Ana Maria Carvalho Partidário, Luís F. Gouveia, Pedro Simões, Alexandre Paiva & Ana A. Matias. (2021) Supercritical CO2 extraction of bioactive lipids from canned sardine waste streams. Journal of CO2 Utilization 43, pages 101359.
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Hoang Chinh Nguyen, Dat Phu Vuong, Ngoc Thanh Tam Nguyen, Nguyen Phuong Nguyen, Chia-Hung Su, Fu-Ming Wang & Horng-Yi Juan. (2020) Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach. LWT 133, pages 109992.
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Chia-Hung Su, Hoang Chinh Nguyen, Thi Loan Bui & Deng-Liang Huang. (2019) Enzyme-assisted extraction of insect fat for biodiesel production. Journal of Cleaner Production 223, pages 436-444.
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Siewe Fabrice Bruno, Tanaji G. Kudre & N. Bhaskar. (2019) Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. Journal of Food Science and Technology 56:4, pages 1966-1977.
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Ana P. Carvalho, Manuela Amorim, Luís Rodríguez-Alcalá, Javier Fontecha, Paula M. L. Castro & Manuela E. Pintado. (2018) Sardine Canning Byproducts as Sources of Functional Ingredients. ACS Sustainable Chemistry & Engineering 6:11, pages 15447-15454.
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Jeimmy Rocío Bonilla & José Luis Hoyos Concha. (2018) Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3. Ciencia y Tecnología Agropecuaria 19:3.
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Akhilesh K. Verma, Manish Kumar Chatli, Nitin Mehta & Pavan Kumar. (2018) Efficacy of antioxidant and antimicrobial activity of whole porcine blood hydrolysates and its fractions under in-vitro conditions. Animal Production Science 58:11, pages 2084.
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V. N. Kurkotilo & Zh. V. Vasilieva. (2017) Resource-saving recycling technology of lipid-containing waste of the fishing industry. Vestnik MGTU 20:3, pages 609-618.
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Meysam Fallah, Somayeh Bahram & Seyed Roholla Javadian. (2015) Fish peptone development using enzymatic hydrolysis of silver carp by‐products as a nitrogen source in Staphylococcus aureus media . Food Science & Nutrition 3:2, pages 153-157.
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Thitiphan Chimsook & Waranya Wannalangka. (2015) Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand. MATEC Web of Conferences 35, pages 04001.
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Pedro J. Garc?a-Moreno, Irineu Batista, Carla Pires, Narcisa M. Bandarra, F. Javier Espejo-Carpio, Antonio Guadix & Emilia M. Guadix. (2014) Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Research International 65, pages 469-476.
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Pedro J. García-Moreno, Rocío Morales-Medina, Raúl Pérez-Gálvez, Narcisa M. Bandarra, Antonio Guadix & Emilia M. Guadix. (2014) Optimisation of oil extraction from sardine ( Sardina pilchardus ) by hydraulic pressing . International Journal of Food Science & Technology 49:10, pages 2167-2175.
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Carla Pires, Teresa Clemente & Irineu Batista. (2013) Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies. Journal of the Science of Food and Agriculture 93:4, pages 771-780.
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I. Batista, C. Ramos, J. Coutinho, N.M. Bandarra & M.L. Nunes. (2010) Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced. Process Biochemistry 45:1, pages 18-24.
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