RESEARCH ON THE SUITABLE PARAMETERS FOR HYDROLYSIS REACTION OF RED MEAT OF STRIPED TUNA (SARDA ORIENTALIS) BY USING COMMERCIAL PROTAMEX

Bui Xuan Dong

Abstract


Red meat of Sarda orientalis is one of by-products of tuna processing industry, the source of Sarda orientalis red meat is abundant in Vietnam. Red meat of Sarda orientalis contained       27 % of protein and 0.53 % of lipid, thus, it was classified into lean fish meat and a perfect resource for protein hydrolysate production. The purpose of this research is to hydrolyze Sarda orientalis red meat by using protamex enzyme to obtain protein hydrolysates. The suitable parameters for hydrolysis reaction were reaction time of 4 h, ratio of Protamex enzyme to red meat of 0.4 % (based on the weight of red meat, w/w), and reaction temperature of 55 °C with the maximal value of degree of hydrolysis of 7.03 %. The highest degree of hydrolysis in this research can compare to previous researches.


Keywords


red meat of Sarda orientalis, protamex enzyme, hydrolysis reaction, protein hydrolysates, degree of hydrolysis.

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DOI: https://doi.org/10.15625/2525-2518/55/5A/12185 Display counter: Abstract : 89 views. PDF : 73 views.

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Published by Vietnam Academy of Science and Technology