Fundctional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates

The effects of different proteolytic enzymes and different reaction durations (25, 50, 75 min) on functional and nutritional properties of red (sockeye) salmon head hydrolysates were evaluated. Degree of hydrolysis values for the 75 min digestion ranged from 6.4% to 16.7%. Oil yield (4.9% to 10.6 %)...

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Bibliographic Details
Published inJournal of food science Vol. 70; no. 6; p. C401
Main Authors Subramaniam Sathivel, Smiley, Scott, Prinyawiwatkul, Witoon, Bechtel, Peter J
Format Journal Article
LanguageEnglish
Published Chicago Wiley Subscription Services, Inc 01.08.2005
Subjects
Enzymes
Food processing industry
Food science
Nutrition
Salmon
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Summary:The effects of different proteolytic enzymes and different reaction durations (25, 50, 75 min) on functional and nutritional properties of red (sockeye) salmon head hydrolysates were evaluated. Degree of hydrolysis values for the 75 min digestion ranged from 6.4% to 16.7%. Oil yield (4.9% to 10.6 %) from red salmon heads was affected by the enzyme used. Protein hydrolysate powders were yellowish and contained 62.3% to 64.8% protein with high levels of essential amino acids. Increased degree of hydrolysis values were weakly correlated with increased hydrolysate solubility. Maximum emulsion stability and fat adsorption were observed for the dried hydrolysate generated in the 25 min reaction time. Water adsorption of hydrolysate powders ranged from 1.0 ml, to 3.3 mL water/g dried hydrolysate.[PUBLICATION ABSTRACT]
ISSN:0022-1147
1750-3841