|
Microwave irradiation improves physico-chemical properties of soya meal for economic freshwater fish |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Karun Thongprajukaew 2. Uthaiwan Kovitvadhi 3. Pipatpong Chandang |
| Title | Microwave irradiation improves physico-chemical properties of soya meal for economic freshwater fish |
| Publisher | Maejo University |
| Publication Year | 2558 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 9 |
| Journal No. | 1 |
| Page no. | 43 |
| Keyword | soya meal,microwave irradiation,Nile tilapia,broadhead catfish,striped snakehead |
| ISSN | 1905-7873 |
| Abstract | The effects of microwave heating time on the chemical composition, physico-chemical properties and in vitro digestibility of soya meal are investigated. Heating time has no effect on the protein, carbohydrate, fibre and ash content (P > 0.05), but microwave irradiation reduces the lipid content significantly (P < 0.05). The hydrolytic properties are different between raw and microwave-irradiated soya meals. The irradiation increases the degree of starch gelatinisation and water solubility of nutrients. Diffraction patterns show the same characteristics for all treatments, but relative crystallinity decreases dramatically. For nutrient utilisation, microwave irradiation of soya meal improves the in vitro digestibility of protein and carbohydrate for three economic fish species (Nile tilapia, broadhead catfish and striped snakehead). The changes in all observed parameters indicate that microwave irradiation for an appropriate time improves the physico-chemical properties of soya meal including the enhancement of enzymatic hydrolysis of its protein and carbohydrate. |
