Study of Enzymatic Hydrolysates of Broiler, Salmon and Hard Clam as Substrates for Functional Food

• Main Authors: Chiung-Cheng Yang, 楊炯政
• Other Authors: Hwei-Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/92334278391613833673

碩士 === 中國文化大學 === 生活應用科學研究所 === 92 === The purpose of the study was to obtain high quality edible protein hydrolysates from broiler breast, salmon and hard clam by enzymatical hydrolysis. In the study, 0.5% (w/w) of Papain, Bromelain, Pepsin were used to hydrolysis. At the same time, the pH value was adjusted to the most suitable value for different enzymes before or during hydrolysis. In hydrolysis, pH value, volatile basic nitrogen (VBN), amino nitrogen and color were evaluated. And the free amino acids composition, pure protein level and sensory evaluation of terminal hydrolysates were determined to understand their properties for further utilization in food processing. The results were showed as follow: no matter broiler breast, salmon or hard clam hydrolysates, except treated by Pepsin didn’t display regular change, as the hydrolyzing time increased, the pH values decreased. Among these, the pH values of control, Papain and Bromelain hydrolysates of broiler breast, and control, Bromelain hydrolysates of salmon raised further at the latest stage of hydrolysis. No matter what enzymes were used, the VBN values of broiler breast hydrolysates raised rapidly. Besides, salmon and hard clam hydrolysates didn’t exceed 30 mg% during 15 hours hydrolysis. With the hydrolyzing time increasing, amino nitrogen content increased. Among three enzymes, Pepsin was showed highest amino nitrogen content than others no matter what meat was aimed. Furthermore, if the pH value was adjusted to the most suitable value for different enzymes during hydrolysis, and the hydrolysates were showed higher amino nitrogen content than adjusted before hydrolysis. Among three meat, hard clam hydrolysates had the highest amino nitrogen content, broiler breast hydrolysates were next, and salmon hydrolysates were the lowest. In color, the broiler breast and salmon hydrolysates were yellowish, but the hard clam hydrolysates were yellowish brown to brown. In the part of the analysis of terminal hydrolysates, the results were below: no matter what meat was used, after enzyme hydrolysis, pure protein level increased significantly. After hydrolysis, free amino acids content from high to low was Pepsin>Papain>Bromelain>control. Both the treatments adjusting pH value before and during hydrolysis didn’t cause regular influence in amino acids content. The results of sensory properties of hydrolysates showed, about aroma scores, broiler breast hydrolysates had highest level as treated by Pepsin. As to salmon and hard clam hydrolysates, both had highest level as treated without enzyme. About taste scores, broiler breast hydrolysates had highest level as treated by Pepsin. As to salmon and hard clam hydrolysates, both had highest level as treated without enzyme. About bitterness intensity, no matter what meat was used, hydrolysates had highest level as treated by Papain. About overall acceptability, broiler breast hydrolysates had highest level as treated by Pepsin. As to salmon and hard clam hydrolysates, both had highest level as treated without enzyme.