Citation
Normah Ismail, . and Nurfathin Saadah Sahibon, . Evaluation of bouillon cube prepared with the addition of threadfin bream (Nemipterus japonicas) hydrolysate. pp. 1315-1328. ISSN 1511-3701
Abstract
Threadfin bream was hydrolyzed by enzymatic hydrolysis for 120 min (60C) at pH 8.5 enzyme:substrate ratio 1:3 using Flavourzyme 500 L to produce the threadfin bream hydrolysate (TBH). Bouillon cubes prepared by incorporating TBH or isolated soy protein (ISP) were then analyzed for physicochemical and functional properties sensory properties and acceptability. Results showed that bouillon cubes added with TBH contain 23.05 protein and 18.53 fat. Solubility hardness and fracturability of bouillon cubes containing TBH were better than those incorporated with ISP. SDS“PAGE results indicated the presence of short peptides of 20 kDa especially in bouillon cubes with the addition of TBH. The bouillon cubes had bitter and umami taste with intensities of respectively 9.88 and 11.70 compared to the reference solutions; 12.10 and 12.01. Moreover functional group analysis showed the existence of amines and carbonyl group peaks. Based on its binding capacity TBH can be used as partial ingredient in the development of bouillon cube.
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Abstract
Threadfin bream was hydrolyzed by enzymatic hydrolysis for 120 min (60C) at pH 8.5 enzyme:substrate ratio 1:3 using Flavourzyme 500 L to produce the threadfin bream hydrolysate (TBH). Bouillon cubes prepared by incorporating TBH or isolated soy protein (ISP) were then analyzed for physicochemical and functional properties sensory properties and acceptability. Results showed that bouillon cubes added with TBH contain 23.05 protein and 18.53 fat. Solubility hardness and fracturability of bouillon cubes containing TBH were better than those incorporated with ISP. SDS“PAGE results indicated the presence of short peptides of 20 kDa especially in bouillon cubes with the addition of TBH. The bouillon cubes had bitter and umami taste with intensities of respectively 9.88 and 11.70 compared to the reference solutions; 12.10 and 12.01. Moreover functional group analysis showed the existence of amines and carbonyl group peaks. Based on its binding capacity TBH can be used as partial ingredient in the development of bouillon cube.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Nemipterus japonicus |
| AGROVOC Term: | Threadfins |
| AGROVOC Term: | Fish |
| AGROVOC Term: | Lutjanus erythropterus |
| AGROVOC Term: | Protein hydrolysate |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Crude protein |
| AGROVOC Term: | Fat content |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Water activity |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24817 |
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