Enzymatic hydrolysis of tuna condensate for flavour sauce production
1999
Sarabok, A. | H-Kittikun, A. (Prince of Songkla Univ., Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
Tuna condensate is the liquid waste generated in the tuna canning process. Tuna condensate contained lipid 0.17 percent. After fat separation the condensate had lipid 0.10 percent, pH 6.1, total solid 8.28 percent, salt 0.25 percent, acidity 0.10 percent protein 5.50 percent, total nitrogen 0.88 percent and soluble nitrogen 0.27 percent. After fat separation the tuna condensate was hydrolysed by enzyme Alcalase at pH 8.0 and temperature 60 deg C and by Neutrase at pH 7.0 and temperature 45 deg C. The degree of hydrolysis was related to the hydrolysing time. When the concentration of the enzymes was 2.0 percent (v/v) and the hydrolysis time of 180 minutes, the hydrolysates had the highest soluble nitrogen of 23.14 and 21.59 percent and the highest degree of hydrolysis of 85.54 and 83.09 percent, respectively. The hydrolysates were concentrated 2 times by steam under vacuum and used to prepare flavour sauce like oyster sauce. The hydrolysed tuna condensate sauces had proximate compositions within the Thai Industrial Standard for oyster sauce (TIS. 1317-1995) and had a higher content of protein, total nitrogen, soluble nitrogen and amino acid nitrogen than commercial oyster sauce. Sensory evaluation by 10 trained panelists showed that the sauces made from hydrolysed tuna condensate with Alcalase 2.0 percent and Neutrase 2.0 percent for 60 minutes were the most acceptable ones. There were no significant differences in sensory evaluation between these sauces and commercial oyster sauce. However, the sauce from hydrolysed tuna condensate had a higher value in fishy aroma and flavour than commercial oyster sauce.
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Эту запись предоставил Kasetsart University