Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
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® 1.5M...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://eprints.usm.my/48036/1/HERPANDI24.pdf |
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| Summary: | 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. |
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