The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum -yogurt

• Main Authors: Shori, A.B., Baba, Ahmad Salihin, Chuah, P.F.
• Format: Article
• Language: English
• Published: Elsevier 2013
• Subjects: Q Science (General); QD Chemistry
• Online Access: http://eprints.um.edu.my/9639/1/00004267_92219.pdf; http://eprints.um.edu.my/9639/; https://doi.org/10.1016/j.jtice.2013.01.024
• Institution: Universiti Malaya

The effects of fish collagen on the acidification, milk protein proteolysis and organoleptic properties of plain- and Allium sativum-yogurt were investigated. Titratable acidity (TA%) increased (p < 0.05) in the presence of fish collagen in plain-yogurt (0.87–0.95%) and in A. sativum-yogurt (0.77...