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KMID : 1134820130420111759
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1759 ~ p.1766
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Optimization of Coho Salmon Hydrolysate Using Japanese Squid Liver and Its Properties
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Lee Su-Seon
Park Joo-Dong
Konno Kunihiko
Choi Yeung-Joon
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Abstract
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In this study, the optimal conditions for salmon hydrolysate using squid liver and compositional properties of hydrolysate were investigated. The optimal conditions were 55°C, pH 5.5 and 0.66～0.67% (w/w) in the ratio of squid liver to acidic and thermal treated salmon muscle. The free amino acid of hydrolysate from the acidic treated salmon muscle was higher than that of hydrolysate from the thermal treated salmon muscle, while the total amino acid and mineral were high in the acidic treated salmon muscle. Furthermore, cadmium of hydrolysate from the thermal denatured salmon muscle was below 2 ppm, and has an acceptable level as potential ingredient. The distribution of peptide molecular weight was 40.0% for 1.0～9.5 kDa, 6.7% for 0.5 kDa, and 47.4% of others in hydrolysate from the thermal treated salmon muscle. Both hydrolysates did not show any toxicity against the HepG2 cell line for up to 200 μg/mL.
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KEYWORD
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optimization, salmon hydrolysate, squid liver, mineral, cadmium
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