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Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates
Author(s) -
Sathivel Subramaniam,
Smiley Scott,
Prinyawiwatkul Witoon,
Bechtel Peter J.
Publication year - 2005
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.1365-2621.2005.tb11437.x
Subject(s) - hydrolysate , chemistry , hydrolysis , emulsion , enzymatic hydrolysis , chromatography , enzyme , food science , solubility , biochemistry , organic chemistry
The effects of different proteolytic enzymes and different reaction durations (25, 50, 75 min) on functional and nutritional properties of red (sockeye) salmon head hydrolysates were evaluated. Degree of hydrolysis values for the 75‐min digestion ranged from 6.4% to 16.7%. Oil yield (4.9% to 10.6 %) from red salmon heads was affected by the enzyme used. Protein hydrolysate powders were yellowish and contained 62.3% to 64.8% protein with high levels of essential amino acids. Increased degree of hydrolysis values were weakly correlated with increased hydrolysate solubility. Maximum emulsion stability and fat adsorption were observed for the dried hydrolysate generated in the 25‐min reaction time. Water adsorption of hydrolysate powders ranged from 1.0 mL to 3.3 mL water/g dried hydrolysate.