Improvement on the quality and functionality of skipjack tuna cooking drip using commercial enzymes.

摘要

The use of skipjack tuna cooking drip (STC) to produce a functional seasoning was investigated. STC was hydrolysed using various commercial enzymes, including Alcalase, Flavourzyme, Neutrase and Protamex, either alone or using 2 different enzymes sequentially. Hydrolysate produced by treating STC with Alcalase for 30 min (HA30) showed inhibitory activities for angiotensin I converting enzyme and antioxidative activity that were high or similar to the other enzymic hydrolysates, including hydrolysates produced by the 2-step process. The trichloroacetic acid soluble index of the hydrolysates was also determined and these showed that HA30 would have little effect on digestive enzymes (including chymotrypsin, pepsin and trypsin). It was concluded that skipjack tuna cooking drip could be used as a source for production of a functional seasoning sauce.