Effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried Under Partial Vacuum

Benyahia-Krid Férial Aziza^1*, Adoui Faïza¹, Aissaoui-Zitoun Ouarda¹, Boughellout Halima¹, Siar El-Hocine¹, Zikiou Abdellah^2,3 and Zidoune Mohammed Nasereddine¹

¹Laboratory of Research in Nutrition and Food Technology (L.N.T.A.): Team: Processing and Development of Agro-Food Products (TEPA), Mentouri Brothers University, Algeria

²Institute of Nutrition, Food and Agro-Food Technologies (INATAA), Mentouri Brothers University, Algeria

³Biotechnology Center, Food Biotechnology Division, Mentouri Brothers University, Constantine, Algeria

^*Corresponding Author: Benyahia-Krid Férial Aziza, Laboratory of Research in Nutrition and Food Technology (L.N.T.A.), Team: Processing and Development of Agro- Food Products (TEPA), Mentouri Brothers University, Constantine 1, Ain El Bey Road, Constantine-25000, Algeria, Tel: + 213 31 60 02 42 Email: