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Quality of Fish Protein Hydrolysates from Herring ( Clupea harengus )
Author(s) -
HOYLE NANA T.,
MERRlTT JOHN H.
Publication year - 1994
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/j.1365-2621.1994.tb06901.x
Subject(s) - clupea , chemistry , papain , hydrolysate , herring , extraction (chemistry) , food science , hydrolysis , enzymatic hydrolysis , chromatography , odor , dried fish , fish <actinopterygii> , fishery , biochemistry , enzyme , biology , organic chemistry
Fish protein hydrolysates were prepared, using minced fillets and Al‐calase and papain, from raw herring and from herring defatted by ethanol extraction, cooking and pressing. Physicochemical, sensory and storage properties as well as the molecular weight sizes in spraydried hydrolysates were evaluated. Fat extraction before hydrolysis reduced degree of hydrolysis. Alcalase hydrolyzed samples to a higher degree than papain. Ethanol extraction reduced fishy odor to barely detectable levels. Papain hydrolysates were more bitter than those made with Alcalase. Color and nonenzymic browning measurements indicated darkening during 3 mo storage at room temperature (∼20°C).