Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement on Yield and Functional Properties of Autoclave-Treated Salmon Frame Extracts using Commercial Enzymes

효소 처리에 의한 고온가압 연어 frame 추출물의 수율 및 건강 기능성 개선

  • Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Ji, Seong-Gil (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kwon, Jae-Seok (Daesang Food Co. LTD.) ;
  • Han, Byung-Wook (Guryongchon Fishert Co. LTD.) ;
  • Kim, Jeong-Gyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • Published : 2009.12.31
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Abstract

This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin I converting enzyme (ACE) inhibitory activity of all enzymatic hydrolysates improved compared to those of control (undigested extracts), which were the highest in hydrolysates incubated with Protamex 1.5 MG for 4 hrs (P4-treated hydrolysates) and 2 hrs (P2-treated hydrolysates), respectively. However, antioxidant activities of all enzymatic hydrolysates showed less than 29%. According to the trichloroacetic acid soluble-N, volatile component intensity and sensory evaluation, when compared to control, taste of P4-treated hydrolysates improved, while its fish odor strongly smelt. Therefore, for efficient use of P4-hydrolysates, the fish odor should be improved by Maillard reaction of extracts or pre-treatment of salmon frame.

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References

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