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,*
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).
June 2019
Vol. 51, Iss. 3, Pages 801-1202
