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http://dx.doi.org/10.3746/jkfn.2007.36.7.881

Improvement on the Quality and Functionality of Skipjack Tuna Cooking Drip Using Commercial Enzymes  

Oh, Hyeun-Seok (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Jee, Seung-Joon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jae-Hyoung (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Chung, In-Kwon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Kang, Kyung-Tae (Hansung Enterprise Co., Ltd.)
Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.7, 2007 , pp. 881-888 More about this Journal
Abstract
For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.
Keywords
skipjack tuna; skipjack tuna cooking drip; seafood byproducts; seafood cooking drip;
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