Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 6, pages c401–c406, August 2005
How to Cite
Sathivel, S., Smiley, S., Prinyawiwatkul, W. and Bechtel, P. J. (2005), Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates. Journal of Food Science, 70: c401–c406. doi: 10.1111/j.1365-2621.2005.tb11437.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050152 Submitted 3/8/05, Revised 4/11/05, Accepted 5/17/05.
- fish hydrolysates;
- fish byproducts;
- functional properties;
- red salmon
The effects of different proteolytic enzymes and different reaction durations (25, 50, 75 min) on functional and nutritional properties of red (sockeye) salmon head hydrolysates were evaluated. Degree of hydrolysis values for the 75-min digestion ranged from 6.4% to 16.7%. Oil yield (4.9% to 10.6 %) from red salmon heads was affected by the enzyme used. Protein hydrolysate powders were yellowish and contained 62.3% to 64.8% protein with high levels of essential amino acids. Increased degree of hydrolysis values were weakly correlated with increased hydrolysate solubility. Maximum emulsion stability and fat adsorption were observed for the dried hydrolysate generated in the 25-min reaction time. Water adsorption of hydrolysate powders ranged from 1.0 mL to 3.3 mL water/g dried hydrolysate.