Preparation and Application of Hydrolysate from Milkfish (Chanos chanos)

• Main Authors: Chang-Yuan Mo, 莫長原
• Other Authors: Jen-Min Kuo
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/23661226434989692781

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 98 === The purpose of this study is to establish the process conditions for preparing hydrolysate from milkfish in order to develop a marine seasoning. The proteinases of alcalase, bromelain, flavourzyme, papain, pepsin, protamex, protease-N and trypsin were used and compared to their reactivity for preparing hydrolysate from milkfish. Alcalase, protamex and flavourzyme showed higher activity for the hydrolysis of milkfish. Thus, alcalase, protamex and flavourzyme were selected and used in the following studies. The milkfish was then treated with two enzymes system, including alcalase plus flavourzyme and protamex plus flavourzyme. Protamex plus flavourzyme showed higher activity for hydrolysis. The optimal conditions in two enzymes system were in the following : enzyme activity, 3000 U/mL for protamex, 15000 U/mL for flavourzyme; pH 7.5; temperature 40oC; 24 h in reaction time; 10% for concentration of milkfish. Protamex and flavourzyme added in separate or simultaneous ways showed no significant difference in hydrolysis ratio. Hydrolysates from fish treated with the above two engymes system were then spray-dried in order to obtain a powder products. The optimal spray-dried conditions were in the following : Inlet temperature 140oC; the outlet temperature 90oC; recovery 71.8%. The powder sample from spray-dried hydrolysates was compared with commercial products by using sensory evaluation. The acceptality of current product is similar to that of commercial products. Keywords: Milkfish, hydrolysates, seasoning, protamex, flavourzyme, enzyme