Open AccessEVALUATION OF ANTIOXIDANT FUNCTIONALITY OF FISH COLLAGEN ENZYMIC HYDROLYSATE
Author(s) -
Abbas Shakir
Publication year - 2021
Publication title -
iraqi journal of agricultural science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.232
H-Index - 7
eISSN - 2410-0862
pISSN - 0075-0530
DOI - 10.36103/ijas.v52i4.1395
Subject(s) - hydrolysate , chemistry , antioxidant , food science , butylated hydroxytoluene , hydrolysis , biochemistry
This study aimed to investigate the anti- oxidative function of catfish collagen hydrolysate in beef minced meat samples through 10 days storage at 4 o C. Collagen hydrolysate were added to minced meat sample at two different concentrations (50 & 100 mg/100gm) . The experiment consist from control sample (C without additives) , BHT sample ( B with 200ppm butylated hydroxytoluene ) , collagenase hydrolysate samples C.C.H1, C.C.H2 (100&50 mg/100gm minced meat) respectively, and collagenase-trypsin hydrolysate samples C.H.T1 & C.H.T2 respectively (50,100mg/100gm minced meat). Peroxide values (PV), thiobarbutyric acid TBA, free fatty acid (FFA) , pH , total volatile nitrogen TVN values and total plate count assay at 0., 3, 7., 10 days were determined . PV of the BHT, C.C.H2 , C.H.T2, C.C.H1, C.H.T1 groups were significantly (p<0.05) lower than control during storage period .Meanwhile C.C.H2 and C.H.T2 groups gave the lowest TBA values through the storage period . There were no significant difference found between the C.C.H2 , C.H.T2 groups and BHT added group in all studied factors. In conclusion, the fish collagen enzymatic hydrolysates are a promising natural antioxidant and good alternative for synthetic antioxidant.