National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The major hydrolytic variables for deriving functional hydrolysates from red meat of yellow fin tuna (Thunnus albacares) were optimized using response surface methodology (RSM). A central composite design (CCD) was employed to obtain the best possible combination of enzyme-substrate ratio (X1: 0.25-1.5%) and hydrolysis duration (X2: 30-240 min) to derive hydrolysates with strongest functional properties with emphasis on protein recovery and sensory acceptability. The experimental data obtained were fitted to second-order and third-order polynomial equation using multiple regression analysis. The optimum hydrolytic conditions for superior functional properties were achieved at an enzyme-substrate ratio (E/S) of 0.34 % for a hydrolysis duration of 30 minutes. The protein recovery of the hydrolysates ranged between 32 - 50% which were linearly related (R2 = 0.67) to the degree of hydrolysis. However a few properties of hydrolysate having the same degree of hydrolysis varied significantly and hence, could not be entirely explained based on the degree of hydrolysis.
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