Master’s Thesis at the University of Basrah Investigates the Preparation of Protein Hydrolysates from Fish By-Products
The College of Agriculture at the University of Basrah examined a master’s thesis on the preparation of protein hydrolysates from fish by-products, evaluating their efficiency as antioxidants and antimicrobials, as well as their application in food systems.
The study, presented by graduate student Alaa Jabbar Latif Jaber, aimed to utilize the enzymes Papain and Flavourzyme in preparing hydrolysates from the viscera of common carp (Cyprinus carpio) and silver croaker (Johnius belangerii). Their effectiveness was tested in beef patties by monitoring both chemical and microbial indicators.
The findings revealed that the protein hydrolysates contributed to improving the quality characteristics of beef patties and extending their refrigerated shelf life, thereby highlighting the potential value of fish by-products in the food industry.
Department of Media and Governmental Communication
