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KMID : 0903520040470020197
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2004 Volume.47 No. 2 p.197 ~ p.201
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Study on Utilization of Animal By-products from Food Processing by Enzyme Treatment
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Chae Hee-Jung
In Man-Jin
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Abstract
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In order to recycle animal by-products from food processing as food seasonings, pig bone (PB), chicken bone (CB) and tuna dark flesh (TDF) were studied. PB and CB extract prepared by hot water extraction for 18 h were hydrolyzed with protease and lipase. The DHs of PB and CB extract were increased to 70% and 80%, respectively, when Flavourzyme was treated after pancreatic enzyme treatment. When TDF was hydrolyzed with Alcalase and Flavourzyme, dry matter yield and total protein yield were around 22% and 9%, respectively. Also the free amino acid content in hydrolysate reached up to 27% of total solid. The sensory properties of three hydrolysates containing 1% NaCl were, in order of their overall acceptance, TDF, PB and CB. Therefore, tuna dark flesh turned out to be the suitable animal by-product as raw material for seasoning ingredient.
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KEYWORD
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animal by-product, tuna dark flesh, protease
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