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Chemical and taste characteristics of threadfin bream ( Nemipterus japonicus ) hydrolysate
Author(s) -
Normah I,
Jamilah B,
Saari N,
Che Man Yaakob B
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1743
Subject(s) - hydrolysate , valine , phenylalanine , umami , leucine , chemistry , isoleucine , food science , methionine , amino acid , taste , hydrolysis , biochemistry
The chemical and taste characteristics of threadfin bream ( Nemipterus japonicus ) hydrolysate produced by Alcalase hydrolysis of the fish muscle (pH 8.5, 60 °C, 120 min, enzyme/substrate ratio 20 g kg −1 ) were studied. Umami, bitter and fishy were the dominant tastes. The bitter amino acids methionine, valine, isoleucine, phenylalanine, leucine and tyrosine comprised 317 mg g −1 of the total amino acids present. The umaminess could be due to the presence of high contents of glutamic acid and inosine 5′‐monophosphate. SDS‐PAGE analysis showed that the peptides in the hydrolysate had molecular weights ranging between 7.2 and 64 kDa. Copyright © 2004 Society of Chemical Industry