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Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct

Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct

Doğukan Ölmez1 and Gonca Alak2,*

1Graduate School of Natural and Applied Sciences, TR-25030 Erzurum, Turkey
2Department of Aquaculture, Faculty of Fisheries, Ataturk University, TR-25030 Erzurum, Turkey

*  Corresponding author: galak@atauni.edu.tr

 

Fig. 1.

Sources and utilization of seafood by-product.

Fig. 2.

Hydrolysate densitograms of the muscle hydrolysates and the electrophorogram. A, molecular weight marker; B, Control (0 min); C, 30 min; D, 60 min; E, 90 min; F, 120 min; G, 180 min (BioRadImageLab 4.01 gel analysis software program).

Fig. 3.

Hydrolysate densitograms of the viscera hydrolysates and the electrophorogram. A, molecular weight marker; B, Control (0 min); C, 30 min; D, 60 min; E, 90 min; F, 120 min; G, 180 min (BioRadImageLab 4.01 gel analysis software program).

Rf value

Pakistan Journal of Zoology

December

Vol. 51, Iss. 6, Pages 1999-2399

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