Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes

Abstract

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG,. Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest (IC50=0.67 mg/mL) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.