Preparation of functional seasoning sauce using enzymatic hydrolysates from skipjack tuna cooking drip

Abstract

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity then commercial seasoning sauce. ACE inhibitory activity (IC50) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/00 mL and 34.30, respectively) of commercial sauce. Total amino acid contact of SSE (10.955 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.