Chemical and taste characteristics of threadfin bream (Nemipterus japonicus) hydrolysate

✍ Scribed by I Normah; B Jamilah; N Saari; Yaakob B Che Man

• Book ID: 102427902
• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 177 KB
• Volume: 84
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1743

✦ Synopsis

Abstract

The chemical and taste characteristics of threadfin bream (Nemipterus japonicus) hydrolysate produced by Alcalase hydrolysis of the fish muscle (pH 8.5, 60 °C, 120 min, enzyme/substrate ratio 20 g kg^−1^) were studied. Umami, bitter and fishy were the dominant tastes. The bitter amino acids methionine, valine, isoleucine, phenylalanine, leucine and tyrosine comprised 317 mg g^−1^ of the total amino acids present. The umaminess could be due to the presence of high contents of glutamic acid and inosine 5′‐monophosphate. SDS‐PAGE analysis showed that the peptides in the hydrolysate had molecular weights ranging between 7.2 and 64 kDa. Copyright © 2004 Society of Chemical Industry