rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Nghiên cứu chế biến các sản phẩm giàu protein từ cá lóc (Channa striata) nuôi
  title info:
    sub title: Luận án Tiến sĩ. Chuyên ngành Công nghệ thực phẩm
  title info: title
  name:
    name part: Võ, Hoàng Ngân
    role:
      role term: creator
  type of resource: text
  origin info:
    place:
      place term: xx
    place:
      place term: Cần Thơ
    publisher: Trường Đại học Cần Thơ
    date issued: 2020
    date issued: 9999
    issuance: monographic
  language:
    language term: und
  physical description:
    form: print
  abstract: Luận án được thực hiện nhằm tối ưu hóa hiệu quả thu nhận các thành phần khác nhau của nguyên liệu để chế biến các sản phẩm giàu protein từ cá lóc nuôi (Channa striata) - nguồn thủy sản được phát triển minh ở vùng đồng bằng sông Cửu Long trong những năm gần đây. Trước tiên, thành phần hóa lý của nguồn nguyên liệu cá lóc được xác định. Kết quả phân tích cho thấy, cá lóc nuôi có hàm lượng protein khá cao không chỉ trong thịt phi lê mà cả trong phụ phẩm, tương ứng 18,52% và 15,36%. Trên cơ sở hàm lượng protein cao của nguyên liệu cá lóc thu nhận được, nghiên cứu đã tiến hành theo 4 nội dung chính nhằm đáp ứng mục tiêu đề ra. Trích ly protein hòa tan từ thịt cá lóc nuôi là nội dung đầu tiên được tiến hành. Nghiên cứu đã khảo sát ảnh hưởng của tỷ lệ nguyên liệu với các dung môi khác nhau, hàm lượng muối bổ sung và pH của dung môi đến quá trình trích ly. Bên cạnh đó, việc tối ưu hóa nhiệt độ và thời gian bằng phương pháp bề mặt đáp ứng cũng đã được thực hiện nhằm đạt được hiệu quả trích ly protein cao nhất. Kết quả cho thấy, sử dụng dung môi nước có bổ sung NaCl 0,15M điều chỉnh pH10 ở nhiệt độ 35°C với thời gian trích ly là 14 phút, tỷ lệ nguyên liệu: dung môi ở mức 1:2 (w/v) sẽ thu được sản phẩm có hàm lượng protein hòa tan trung bình là 13,69 mg/mL. Trong điều kiện này, hiệu suất trích ly protein hòa tan và hiệu suất trích ly protein tổng số so với protein tổng số của nguyên liệu tương ứng 14,39% và 25,45%, đồng thời dịch trích ly có hàm lượng lipid là 3,5%.
  note: Võ Hoàng Ngân ; Nguyễn Văn Mười (Cán bộ hướng dẫn)
  subject:
    topic: Chế biến thủy sản,Fishery processing
  classification: 664.94
  classification: Ng121
  record info:
    record creation date: 210402
    record identifier: CTU_239604