Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68932
標題: Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment
作者: Jao, C.L.
Ko, W.C.
關鍵字: cooking juice
enzyme
hydrolysis
osmosis
tuna
ultrafiltration
protein
reactor
quality
waste
期刊/報告no:: Fisheries Science, Volume 68, Issue 6, Page(s) 1344-1351.
摘要: Tuna cooking juice containing approximately 4% solubilized proteins was collected and hydrolyzed by two commercial enzymes, Orientase (O-R) and Protease XIII (A-O). To separate and concentrate the protein hydrolysate, ultrafiltration (UF) and reverse osmosis (RO) were used. Results indicated that the active enzyme A-O displayed greater quantities V-max/K-m than O-R. After 5h of incubation at 50degreesC with a ratio of substrate: enzyme=25:1 v/v the degree of protein hydrolysis in tuna cooking juice was approximately 32%, and total free amino acid contents of the cooking juice hydrolysates were 6.80 (O-R) and 8.33 (A-O) mmol/100 mL. After UF via an AF-30-1812-T cartridge equipped with a molecular weight cut-off (MWCO) of 10 kDa, the enzyme active residues in retentate were 20.59 and 19.89%, and the total free and essential amino acids of the permeate were 7.01, 3.75 and 6.77, 3.27 mmol/100 mL for O-R and A-O, respectively. The hydrolysates mainly consisted of peptides less than 2 kDa according to gel filtration. Sensory evaluation of concentrated hydrolysates through RO confirmed that aroma, umami taste and overall quality of the hydrolysates were suitable as a condiment.
URI: http://hdl.handle.net/11455/68932
ISSN: 0919-9268
文章連結: http://dx.doi.org/10.1046/j.1444-2906.2002.00574.x
Appears in Collections:期刊論文

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.