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Study on application of polyenzyme method to offal ofHarengula zunasi
- Source :
- Chinese Journal of Oceanology and Limnology. 21:312-318
- Publication Year :
- 2003
- Publisher :
- Springer Science and Business Media LLC, 2003.
-
Abstract
- The new polyenzyme method for making gravy fromHarengula zunasi offal involves protein enzymolysis with flavorase after proper alkaline and neutral protease levels were established by orthogonal trials to select the best hydrolytic conditions for processing offal with alkaline and neutral protease. The conditions for the polyenzyme method were pH of 7.0, temperature of 50°C, alkaline and neutral protease concentration of 1.5% respectively, hydrolysis time of 120 min, and flavorase concentration of 2.0%, for 60 min. The new gravy-making technology yields a nutritious and delicious gravy containing 40.3% of total essential amino acids, with delicious amino acids Glu, Asp, Gly, Ala, Pro and Ser comprising 49.5%, total and amino nitrogen being respectively 1.9 and 1.1 g/100 g (amino acid nitrogen being 61.0% of total nitrogen), The polyenzyme method was used to make 14.8% protein gravy fromHarengula zunasi offal. In addition, inorganic elements, the phosphorus content is the highest.
- Subjects :
- chemistry.chemical_classification
Hydrolyzed protein
biology
Phosphorus
chemistry.chemical_element
Oceanography
biology.organism_classification
Nitrogen
Amino acid nitrogen
Amino acid
Hydrolysis
chemistry
Neutral protease
Organic chemistry
Sardinella zunasi
Food science
Water Science and Technology
Subjects
Details
- ISSN :
- 19935005 and 02544059
- Volume :
- 21
- Database :
- OpenAIRE
- Journal :
- Chinese Journal of Oceanology and Limnology
- Accession number :
- edsair.doi...........eb56142b6bad1eba3fb693877acd4939