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KMID : 1134820070360121596
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1596 ~ p.1603
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Improvement on the Functional Properties of Gomtang?like Product from Salmon Frame Using Commercial Enzymes
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Heu Min-Soo
Park Shin-Ho
Kim Hye-Suk
Jee Seung-Joon
Lee Jae-Hyoung
Kim Hyung-Jun
Han Byung-Wook
Kim Jin-Soo
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Abstract
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This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest (IC50=0.67 ㎎/mL) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.
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KEYWORD
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fish frame, salmon, salmon frame, Gomtang, by-products
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