Citation
Nongnuch Raksa Kulthai, . and Haard Norman F., . Fish sauce from Capelin (Mallotus villosus) : contribution of cathepsin C to the fermentation. pp. 147-151. ISSN 1505-5337
Abstract
Squid hepatopancreas (SHP) was used to aid the preparation of fish sauce from male inshore capelin and salt (4:1 w/w). SHP significantly increased the rate of and degree of protein hydrolysis (P0.01) free amino acid formation and sensory evaluation score (P0.05). Optimum conditions for the fermentation were 20-25 degrees C 25 degrees NaC1 and pH6. Sensory evaluation score of fish sauce was not appreciably influenced by digestive or bacterial enzymes. Residual enzymes in fish sauce brine were primarily from SHP had a pH optimum for protein hydrolysis at pH6 and were sulfhydryl proteases including dipeptidylhydrolase (cathepsin C).
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Abstract
Squid hepatopancreas (SHP) was used to aid the preparation of fish sauce from male inshore capelin and salt (4:1 w/w). SHP significantly increased the rate of and degree of protein hydrolysis (P0.01) free amino acid formation and sensory evaluation score (P0.05). Optimum conditions for the fermentation were 20-25 degrees C 25 degrees NaC1 and pH6. Sensory evaluation score of fish sauce was not appreciably influenced by digestive or bacterial enzymes. Residual enzymes in fish sauce brine were primarily from SHP had a pH optimum for protein hydrolysis at pH6 and were sulfhydryl proteases including dipeptidylhydrolase (cathepsin C).
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 2 tables; 6 ill.; 13 ref.; Summary (En) |
| AGROVOC Term: | PRODUCTOS DERIVADOS DEL PESCADO |
| AGROVOC Term: | SALSAS |
| AGROVOC Term: | CAPELAN |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20544 |
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