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- W2114918319 abstract "Fish silage made by a conventional method (pH 4.0) contained a variety of active enzyme systems which not only hydrolysed fish proteins to short peptides and free amino acids, but also caused the degradation of free amino acids to ammonia and other metabolic products. Acid-stabilised fish silage (pH 2.0) contained only those polypeptides released by endogenous pepsins with only slight accumulation of free amino acids and degradation products. Liquefied fish which was autolysed for less than 1 h at 60°C at physiological pH (6.2–6.6) and then pasteurised and acidified to pH 4.0 contained polypeptides of intermediate length which remained stable. These processes provide a means for adjusting the peptide and free amino acid content of autolysed fish protein to suit the nutritional requirements of a variety of aquatic and terrestrial species." @default.
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- W2114918319 date "1986-08-01" @default.
- W2114918319 modified "2023-10-14" @default.
- W2114918319 title "Nutritional value of acid stabilised silage and liquefied fish protein" @default.
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- W2114918319 doi "https://doi.org/10.1002/jsfa.2740370813" @default.
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