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http://dx.doi.org/10.5657/kfas.2009.42.6.537

Improvement on Yield and Functional Properties of Autoclave-Treated Salmon Frame Extracts using Commercial Enzymes  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.6, 2009 , pp. 537-544 More about this Journal
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.
Keywords
Fish Gomtang; Salmon; Salmon by-products; Salmon frame;
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Times Cited By KSCI : 4  (Citation Analysis)
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