The Study on The Properties of The Yellowfin Tuna (Thunnus albacares) Visceral Protein Hydrolysates Using Commercial Enzymes

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 6, Issue 1 - Serial Number 11, April 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i1.4031

Authors

Ali Taheri^* ; Abdolmohammad Abedian Kenari¹; Ali Motamedzadegan²; Rajab Mohammad Nazari³

¹Tarbiat Modares University, Faculty of Natural Resource and Marine Science

²Sari University of Agricultural Sciences and Natural Resources

³-

Abstract

In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from Yellowfin tuna viscera. The results indicated that, protein hydrolysate from Alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the others (P0.05). The results of amino acids composition revealed that all hydrolysates were almost similar in amino acids composition. In addition, the protein efficiency ratio (PER) showed that all hydrolysates had high nutritional value. The chemical score results showed that all hydrolysates could fulfill human amino acid requirements. While, in comparison with common carp requirements, the amino acids of methionine, lysine and phenyl alanine, were the limiting amino acids in all hydrolysates. According to the results of this study, Alcalase is the most affective enzyme. Also, Yellowfin tuna hydrolysates have high nutritional value, that can be used as protein source in diets.

Key words: Tuna fish, Enzymatic hydrolysis, Commercial enzymes, Nutritional value