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A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure

  • Namsoo KimEmail author
Article
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Abstract

Fish meat hydrolysates (FMHs) were produced from nine fishes at a high pressure of 300 MPa using Flavourzyme 500MG and a protease mixture including Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E. The electropherograms of the FMHs showed major far-migrating peptide bands in the vicinity of 5 kDa. The total soluble solids (TSS) and soluble nitrogen content in the FMHs were species-specific and were mostly higher in the case of four-enzyme hydrolysis. Most of the HPLC peptide peaks of the rockfish meat hydrolysates appeared within 10 min of elution, and total free amino acids in the hydrolysate increased abruptly as a result of four-enzyme hydrolysis. The FMHs, which were high in TSS and soluble nitrogen, may be applicable for use in food as seasoning, and could be produced efficiently via the enzymatic process used in this study.

Keywords

Comparative study Property Fish meat hydrolysate Four-enzyme hydrolysis 300 MPa 

Notes

Acknowledgements

This study was one part (E0143053307) of the research project on Development of High Pressure Process for Foods, Korea Food Research Institute, Republic of Korea.

Compliance with ethical standards

Conflict of interest

The author declares no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Research Group of Food ProcessingKorea Food Research InstituteWanju-gunRepublic of Korea

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