Record Details


Field	Value

Title	Functional Hydrolysates from yellow fin tuna red meat using RSM based optimization

Names	Parvathy, U. Binsi, P.K. Joshy, C.G. Jeyakumari, A. Zynudheen, A.A. Ninan, G. Ravishankar, C.N.
Date Issued	2018 (iso8601)
Abstract	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
Genre	Article
Identifier	Int. J. Curr. Microbiol. Appl. Sci. 7(11):1462-1474

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