Kratko priopćenje
https://doi.org/10.17113/ftb.53.01.15.3893
Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions
Chau Minh Le
; College of Agriculture and Forestry, Thai Nguyen University, Thai Nguyen, Vietnam
Claire Donnay-Moreno
; IFREMER, rue de l’île d’Yeu, Nantes, France
Sandrine Bruzac
; IFREMER, rue de l’île d’Yeu, Nantes, France
Régis Baron
; IFREMER, rue de l’île d’Yeu, Nantes, France
Huong Thi My Nguyen
; Nha Trang University, Nha Trang, Vietnam
Jean Pascal Bergé
; IDMER, 2 rue Batelière, Lorient, France
Sažetak
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the eff ect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by comparison with classical autolysis. Hydrolysis reactions were conducted with fresh fish at a temperature of 30 °C and under different saline conditions (from 0 to 30 % NaCl). Hydrolysis degree and liquefaction of the raw material were used to follow the process. As expected, the proteolysis decreased with increasing amount of salt. Regarding the fi sh species, higher rate of liquefaction and higher hydrolysis degree were obtained with anchovy. Between the two proteases, Protex 51FP gave better results with both fi sh types. This study demonstrates that the addition of commercial proteases could be helpful for the liquefaction of fi sh and cleavage of peptide bonds that occur during fi sh sauce production and thus speed up the production process.
Ključne riječi
hydrolysis; proteases; salt; sardine; anchovy; fish sauce
Hrčak ID:
136928
URI
Datum izdavanja:
30.3.2015.
Posjeta: 2.274 *