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Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling L. monocytogenes Inoculated in Surimi Noodle
Author(s) -
Xiao Jianhui,
Niu Liya
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13104
Subject(s) - chemistry , food science , hydrolysate , papain , listeria monocytogenes , preservative , enzymatic hydrolysis , hydrolysis , bacteria , enzyme , biochemistry , biology , genetics
The primary objective of this study was to prepare the antilisterial peptides by enzymatic (pepsin, trypsin, protamex, neutrase, flavourzyme, papain, alcalase, and acid protease) hydrolysis of grass carp proteins with various degree of hydrolysis. The second objective was to evaluate the antilisterial activity of grass carp proteins hydrolysates (GCPH) at differnet levels in the surimi noodle samples with or without boiling treatment inoculated with 10 4 CFU/g of Listeria monocytogenes for storage at 4 and 25 °C up to 20 d. These results revealed that GCPH, obtained by treatment with the neutrase hydrolysates at degree of hydrolysis of 19% (NSH19), showed the highest antilisterial activity reaching up to 64.8% inhibition of bacterial growth. The antilisterial activity of NSH19 in the raw surimi noodle was stronger than that of the boiled group, and the samples treated by NSH19 at 10 g/100 g level had no‐detectable numbers of L. monocytogenes for both raw and boiled noodle samples within 20 d of storage at 4 and 25 °C. The results of this study indicated that antilisterial peptides generated via neutrase from grass carp proteins can efficiently inhibit the growth of L. monocytogenes in surimi noodle, which was useful as natural preservatives for storage and distribution of meat based products.