Effect of bromelain on protein hydrolysis in production of oyster sauce
1994
Sunee Vichannikornkich (Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Inst.)
Seven samples of oyster sauce were randomly sampled from the supermarket in Bangkok. The sensory evaluation and chemical analysis moisture content, protein content, fat content, sodiumchloride content and pH were determined in order to set up quality standard of oyster sauce which will be use as criteria for trials. It was apparent that the most acceptable oyster sauce contain 3.18+-0 percent protein, 11.84+-4.54 percent NaCl content and pH 4.82+-0.33. It was wide difference among NaCl content so it can not use as a criteria, but protein content and pH use as a criteria. Bromelain was used to hydrolyse minced oyster meat at the concentration of 0, 0.1, 0.3, 0.5 and 0.7 percent incubated in room temperature and 40+-2 deg C for 30 days. It was apparent that 0.3 percent bromelain incubated at room temperature yielded the highest protein content 6.45 percent in the hydrolysates and 0.7 percent bromelain incubated at 40+-2 deg C yielded the highest protein content 7.38 percent. The proximate composition, especially protein of the oyster sauce made from bromelain hydrolysates was higher than the commercial oyster sauce. The preference scores were no significant differences.
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