Logo
  • Home
  • About Us
    • Aim and Scope
    • Research Area
    • Impact Factor
    • Indexing
  • For Authors
    • Authors Guidelines
    • How to publish paper?
    • Download Paper format
    • Submit Manuscript
    • Processing Charges
    • Download Copyrights Form
    • Submit Payment-Copyrights
  • Archives
    • Current Issues
    • Past Issues
    • Conference Issues
    • Special Issues
    • Advance Search
  • IJARIIE Board
    • Join as IJARIIE Board
    • Advisory Board
    • Editorial Board
    • Sr. Reviewer Board
    • Jr. Reviewer Board
  • Proposal
    • Conferece Proposal
    • Special Proposal
    • Faqs
  • Contact Us
  • Payment Detail

Call for Papers:Vol.11 Issue.3

Submission
Last date
28-Jun-2025
Acceptance Status In One Day
Paper Publish In Two Days
Submit ManuScript

News & Updates

Submit Article

Dear Authors, Article publish in our journal for Volume-11,Issue-3. For article submission on below link: Submit Manuscript


Join As Board

Dear Reviewer, You can join our Reviewer team without given any charges in our journal. Submit Details on below link: Join As Board


Paper Publication Charges

IJARIIE APP
Download Android App

For Authors

  • How to Publish Paper
  • Submit Manuscript
  • Processing Charges
  • Submit Payment

Archives

  • Current Issue
  • Past Issue

IJARIIE Board

  • Member Of Board
  • Join As Board

Downloads

  • Authors Guidelines
  • Manuscript Template
  • Copyrights Form

Android App

Download IJARIIE APP
  • Authors
  • Abstract
  • Citations
  • Downloads
  • Similar-Paper

Authors

Title: :  EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS
PaperId: :  18647
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 6 2022
DUI:    16.0415/IJARIIE-18647
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Zo RandriamahatodyNational Environmental Research Center, Madagascar
Jean Claude RandriamidosyNational Environmental Research Center, Madagascar
Yves Jean Michel MongNational Environmental Research Center, Madagascar
Julia Louisette RazanamparanyUniversity of Antananarivo

Abstract

Food Engineering
Trimmings, fish, enzymatic hydrolysis, freeze-drying, oven drying, functional properties
Fish processing generates by-products that could be used in various fields, including food. The objective of this study is to valorize fish trimmings by enzymatic hydrolysis with pepsin and to compare the effect of oven drying and freeze drying on the composition and functional properties of the resulting products. The analyses showed that fish trimmings are good sources of protein, which are solubilized at 77.37 to 77.78% after hydrolysis with pepsin. For both types of drying, the products show functional properties including high emulsifying activities (44.18 to 48.78%) with a high level of stability (82.37% to 85.26%). Freeze-drying results in slightly higher functional properties compared to oven drying.

Citations

Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.

IJARIIE Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS" International Journal Of Advance Research And Innovative Ideas In Education Volume 8 Issue 6 2022 Page 536-542
MLA Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education 8.6(2022) : 536-542.
APA Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, & Julia Louisette Razanamparany. (2022). EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS. International Journal Of Advance Research And Innovative Ideas In Education, 8(6), 536-542.
Chicago Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education 8, no. 6 (2022) : 536-542.
Oxford Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. 'EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 6, 2022, p. 536-542. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/EFFECTS_OF_TWO_DRYING_METHODS_ON_THE_COMPOSITION_AND_FUNCTIONAL_PROPERTIES_OF_FISH_TRIMMINGS_HYDROLYTIC_PRODUCTS_ijariie18647.pdf (Accessed : ).
Harvard Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. (2022) 'EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS', International Journal Of Advance Research And Innovative Ideas In Education, 8(6), pp. 536-542IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/EFFECTS_OF_TWO_DRYING_METHODS_ON_THE_COMPOSITION_AND_FUNCTIONAL_PROPERTIES_OF_FISH_TRIMMINGS_HYDROLYTIC_PRODUCTS_ijariie18647.pdf (Accessed : )
IEEE Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany, "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 6, pp. 536-542, Nov-Dec 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/EFFECTS_OF_TWO_DRYING_METHODS_ON_THE_COMPOSITION_AND_FUNCTIONAL_PROPERTIES_OF_FISH_TRIMMINGS_HYDROLYTIC_PRODUCTS_ijariie18647.pdf [Accessed : ].
Turabian Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. "EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 8 number 6 ().
Vancouver Zo Randriamahatody, Jean Claude Randriamidosy, Yves Jean Michel Mong, and Julia Louisette Razanamparany. EFFECTS OF TWO DRYING METHODS ON THE COMPOSITION AND FUNCTIONAL PROPERTIES OF FISH TRIMMINGS HYDROLYTIC PRODUCTS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022 [Cited : ]; 8(6) : 536-542. Available from: https://ijariie.com/AdminUploadPdf/EFFECTS_OF_TWO_DRYING_METHODS_ON_THE_COMPOSITION_AND_FUNCTIONAL_PROPERTIES_OF_FISH_TRIMMINGS_HYDROLYTIC_PRODUCTS_ijariie18647.pdf
BibTex EndNote RefMan RefWorks

Number Of Downloads



Save in Google Drive

Similar-Paper

TitleArea of ResearchAuther NameAction
DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDERFood TechnologyDasari Praveen Download
The Role of Administrative Authority in Regulating Genetically Modified foodAdministrative law with genetic engineeringSheetal Varma Download
CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONSFisheriesAulia Andhikawati Download
CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOURFisheriesAulia Andhikawati Download
FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILKFOOD TECHNOLOGY PIDATHALA SAHITYA Download
OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERSFood TechnologySANJEEVI M Download
COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALSFOOD ENGINEERINGPRATIKSHA V PAI Download
DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTSFOOD TECHNOLOGY AKASH A Download
DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OILFOOD TECHNOLOGYHARINI S J Download
NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLESFOOD ENGINEERING SANCHITA MUKHERJEE Download
AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATIONFOOD TECHNOLOGY HARIHARAN K Download
"Nutritional profiling &Examination of packaging capability of value-added rice candy "Food and nutrition Abhay Nath Download
DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURESFood Engineering and TechnologyIshrat Jahan Download
EFFECT OF ULTRASOUND ON QUALITY PARAMETERS AND MICROBIAL LOAD OF MUSK MELON JUICEFOOD TECHNOLOGYIENAIYAA A Download
EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILSFOOD TECHNOLOGYDr.TNA ARUNASREE Download
12
For Authors
  • Submit Paper
  • Processing Charges
  • Submit Payment
Archive
  • Current Issue
  • Past Issue
IJARIIE Board
  • Member Of Board
  • Join As Board
Privacy and Policy
Follow us

Contact Info
  • +91-8401209201 (India)
  • +86-15636082010 (China)
  • ijariiejournal@gmail.com
  • M-20/234 Ami Appt,
    Nr.Naranpura Tele-Exch,
    Naranpura,
    Ahemdabad-380063
    Gujarat,India.
Copyright © 2025. IJARIIE. All Rights Reserved.