Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 20, Issue 2, Pages 148-159Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2010.548910
Keywords
fish protein hydrolysates; tuna viscera; protein recovery; amino acid profile; Alcalase (R)
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Funding
- Tarbiat Modares University, Iran
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Protein hydrolysates were prepared from yellowfin tuna viscera using Alcalase (R). Response surface methodology (RSM) was applied to study the effect of independent variables, enzyme activity, temperature, and time on the protein recovery (PR) as the response. The coefficient of determination (r2 = 98%) was satisfactory, and the lack of fit test showed a non-significant value for the PR model equation, indicating that the regression equation was adequate for predicting the PR under tested combinations of values. Enzyme activity at 79.9 AU/kg protein, temperature at 59.9 degrees C, and the time of 105 min were found to be the optimum conditions to reach the highest PR (85%). Considerable soluble protein was released with increasing degree of hydrolysis (DH). The yellowfin tuna visceral hydrolysates' amino acids profiles showed high essential amino acids content, although lysine, methionine, and phenylalanine were limited. In addition, the results showed that with increasing hydrolysis time, the amino acids increased. Yellowfin tuna visceral hydrolysates were rich in flavor amino acids which can be used as a taste enhancer.
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