Fish protein hydrolysate production from surimi industry by-product of use as emulsifying agent
1996
Supranee Yampei
Production of fish protein hydrolysate (FPH) from head and guts of threadfin bream was studied. Alkali treatment of raw material (NaOH at pH 8.5, 90 minutes) followed by alcalase hydrolysis at 60 deg C resulted in FPH that had good emulsifying capacity (EC). Condition of enzyme hydrolysis were investigated. 0.075 percent (by weight) of alcalase with hydrolysis time of 150 minutes produced the highest emulsifying capacity FPH. Aqueous FPH was spray dried at different conditions. Spray dried FPH using hot air inlet temperature of 160 deg C, air outlet temperature of 80-90 deg C and automization pressure of 5 Kg/square cm, showed good EC and high in nitrogen solubility index (NSI). Spray dried FPH were added in frankfurter sausage. The 3 percent FPH added sausage showed the highest value of water holding capacity, emulsion stability and acceptability from trained panels. The investigation of storage condition of spray dried FPH showed that FPH should be kept vacuum packed in aluminum foil laminated bag. After 5 weeks storage period, about 3.6 percent of emulsifying capacity decreased from freshly made FPH. However, TBA value and percent moisture content of FPH increase at about 51.03 and 25.65 respectively. Amino acid analysis of dried head and guts of threadfin bream and spray dried FPH showed that most essential amino acid were higher in FPH, except Tryptophane which is about 13.5 percent lower in FPH (9.92 and 11.47 mg/g respectively).
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