| 英文摘要 |
The objective of the present study is to obtain fish sauce from Pacific saury using enzymatic methods. The enzymes of protamex, alcalase, trypsin, bromelain, papain, protamex, flavourzyme and pepsin were used and compared to their reactivity to fish meat. Alcalaes, flavourzyme, papain and trypsin showed higher activity for the hydrolysis of fish meat than other enzymes. Due to the higher price of the trypsin, alcalase, papain and flavourzyme were selected and used in the following studies. The fish meat was then treated with single enzyme system (including alcalase ＆ papain) or two enzymes system (including alcalase plus flavourzyme and papain plus flavourzyme) .
The optimal conditions in single enzyme system for the hydrolysis of fish meat were in the following: both pH 8.0, temperature 55 oC for alcalase and papain; enzyme activity, 1,720 U/g for alcalase, 2,100 U/g for papain; reaction time, both 20 h for alcalase and papain; amount of fish meat used, 8.2% and 8.6% for alcalase and papain respectively. The optimal conditions in two enzymes system were in the following: flavourzyme activity, 1,740 U/g for alcalase plus flavourzyme, 2,320 U/g for papain plus flavourzyme; amount of fish meat used, 11.8% for alcalase plus flavourzyme, 12.5% for papain plus flavourzyme. Percent of hydrolysis was 48.7% for fish meat treated with alcalase plus flavourzyme; 44.6%, papain plus flavourzyme. Hydrolysates from fish meat treated with alcalase plus flavourzyme were then added with enzymes prepared from 5% Aspergillus oryzae and incubated in 15% NaCl? solution at 26 ℃ and 37 ℃. Percent of hydrolysis after 60 d incubation was 62.7% at 26 ℃ and 66.8% at 37 ℃, respectively. |