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KMID : 1134820070360070881
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.881 ~ p.888
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Improvement on the Quality and Functionality of Skipjack Tuna Cooking Drip Using Commercial Enzymes
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Oh Hyeun-Seok
Kim Jin-Soo
Kim Hye-Suk
Jee Seung-Joon
Lee Jae-Hyoung
Chung In-Kwon
Kang Kyung-Tae
Heu Min-Soo
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Abstract
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For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.
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KEYWORD
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skipjack tuna, skipjack tuna cooking drip, seafood byproducts, seafood cooking drip
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