Physicochemical and Functional Properties of Mixed Fishes Hydrolysates Obtained Enzymaticly from Apogon albimaculosus, Platycephalidae cymbacephalus and Cynoglossus lingua

Abstract

Fish Protein Hydrolysates (FPH) have a good nutritional properties and used widely in the food industry for various purpose, protein supplement, surimi production, beverage stabilizer, and flavor enhancers. The aim of this research was to evaluate how the enzyme and activator influence the yield, protein solubility, maillard, level of rancidity, and the amino acid profiles of mixed fishes protein hydrolysates. A series of hydrolysis trials have been carried out using different ratio of ‘biduri’ protease : papain (30:70; 50:50; and 70:30) and concentration of sistein as activator (0; 1; and 6%). Higher concentration of biduri and higher concentration of sistein gave increased the maillard value and decrease the level of rancidity and protein solubility. Among the treatment, ratio biduri protease and papain 70:30, and sistein 0,6% demonstrated the best treatment based on the rancidity and protein solubility. FPH have potential to enhance product stability by preventing oxidative deterioration. The DPPH scavenge activity showed that antioxidative activity of mixed FPH 6.98% ±1.59 could be due to the ability to scavenge lipid radicals. This study also showed that mixed FPH was potential as flavour enhancer. The total content of bioactive peptides were 1200.34 mg/100 g and glutamate 41.32 mg/100 g could make the hydrolysates useful for incorporation as flavour enhancer in food.