Functional Properties of Fish Protein Hydrolysate from Dark Flesh of Skipjack Tuna (Katsuwonus pelamis)

Herpandi, Herpandi and Huda, N. and Rosma, A. and Wan Nadia, W.A. (2012) Functional Properties of Fish Protein Hydrolysate from Dark Flesh of Skipjack Tuna (Katsuwonus pelamis). Proceeding of UMT 11th International Annual Symposium on Sustainability Science and Management. ISSN e-ISBN 978-967-5366-93-2

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    Abstract

    The dark flesh of skipjack tuna (Katsuwonus pelamis) hydrolysate was produced by using two different enzymes; Alcalase 2.4L® (SDFPH-A) and Protamex® (SDFPH-P). Samples treated with SDFPH-A and SDFPH-P were analyzed for their functional properties and compared to commercial cod fish hydrolysate as a control sample (FPH-C). The result showed that the oil holding capacity of the FPH-C was significantly higher (P < 0.05) than that of SDFPH-A and SDFPH-P. There was no significant difference (P > 0.05) in water holding capacity between SDFPH-A and SDFPH-P. Solubility of both SDFPH-A and SDFPH-P were higher (85.31-99.62%) than FPH-C (57.61-63.02%) over a wide pH range. The foaming capacity and stability of samples were affected by pH range. The hydrolysates showed same trend of emulsifying activity index which was also affected by pH. The emulsifying activity index of all samples were low at pH 2-6 (25.26-40.15 m2/g) and tended to be higher starting from pH 8 (29.18-52.43 m2/g) until pH 10 (190.08-220.33m2/g). The emulsion stability of SDFPH-A, SDFPH-P and FPH-C were quite similar at pH 8-10. This study suggests that SDFPH-P had better functional properties compared to SDFPH-A in terms emulsifying activity index. Keywords: skipjack tuna hydrolysate, dark flesh functional properties

    Item Type: Article
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Faculty of Agriculture > Department of Fishery Products Technology
    Depositing User: Mr Herpandi Napis
    Date Deposited: 30 Jun 2015 12:09
    Last Modified: 03 Jul 2015 03:32
    URI: http://eprints.unsri.ac.id/id/eprint/5542

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