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Research Article - (2013) Volume 4, Issue 7

Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon

JP Ibarra1, A Teixeira2, R Simpson1,3, P Valencia1, M Pinto1 and Sergio Almonacid1,3*
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile
2Agricultural and Biological Engineering Department, University of Florida, P.O Box 32611-0570, Gainesville, FL, USA
3Centro regional de Estudios en Alimentos Saludables (CREAS) Conicyt, Valparaíso, Regional Gore Valparaiso (R06I1004), Chile
*Corresponding Author: