Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
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Date
2014-02
Authors
Herpandi
Journal Title
Journal ISSN
Volume Title
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Abstract
Fish protein hydrolysate (FPH) is one of the emerging alternatives of the
utilization of fish by-product, with a potential application in food industry. However,
the application is still limited due to the occurrence of intense bitterness. Four
commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500
MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to
hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found
to give higher degree of hydrolysis and low content of free tryptophan in the FPH,
compared to Neutrase® 1.5MG and Flavourzymes® 500 MG.
Description
Keywords
Physicochemical Properties , Enzymatic Hydrolysis