FN Archimer Export Format
PT J
TI Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus cotnmersonii) by Commercial Enzymes in Saline Solutions
BT 
AF LE, Minh Chau
   DONNAY-MORENO, Claire
   BRUZAC, Sandrine
   BARON, Regis
   Nguyen, Huong Thi My
   BERGE, Jean-Pascal
AS 1:1,2;2:2;3:2;4:2;5:3;6:4;
FF 1:;2:PDG-RBE-BRM-BIORAPHE;3:PDG-RBE-BE-LBCM;4:PDG-RBE-BRM;5:;6:;
C1 Thai Nguyen Univ, Coll Agr & Forestry, Quyet Thang, Thai Nguyen, Vietnam.
   IFREMER, FR-44311 Nantes, France.
   Nha Trang Univ, Nha Trang, Vietnam.
   IDMER, FR-56100 Lorient, France.
C2 UNIV THAI NGUYEN, VIETNAM
   IFREMER, FRANCE
   UNIV NHA TRANG, VIETNAM
   IDMER, FRANCE
SI NANTES
SE PDG-RBE-BRM-BIORAPHE
   PDG-RBE-BE-LBCM
   PDG-RBE-BRM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-int-hors-europe
   copubli-sud
IF 1.179
TC 8
UR https://archimer.ifremer.fr/doc/00266/37767/35806.pdf
LA English
DT Article
DE ;hydrolysis;proteases;salt;sardine;anchovy;fish sauce
AB Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by comparison with classical autolysis. Hydrolysis reactions were conducted with fresh fish at a temperature of 30 degrees C and under different saline conditions (from 0 to 30 % NaCl). Hydrolysis degree and liquefaction of the raw material were used to follow the process. As expected, the proteolysis decreased with increasing amount of salt. Regarding the fish species, higher rate of liquefaction and higher hydrolysis degree were obtained with anchovy. Between the two proteases, Protex 51FP gave better results with both fish types. This study demonstrates that the addition of commercial proteases could be helpful for the liquefaction of fish and cleavage of peptide bonds that occur during fish sauce production and thus speed up the production process.
PY 2015
PD JAN
SO Food Technology And Biotechnology
SN 1330-9862
PU Faculty Food Technology Biotechnology
VL 53
IS 1
UT 000352756600012
BP 87
EP 90
DI 10.17113/ftb.53.01.15.3893
ID 37767
ER

EF