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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 1462-1474
DOI: https://doi.org/10.20546/ijcmas.2018.711.169


Functional Hydrolysates from Yellow Fin Tuna Red Meat Using RSM Based Optimization
U. Parvathy1*, P.K. Binsi1, C.G. Joshy1, A. Jeyakumari2, A.A. Zynudheen1, George Ninan1 and C.N. Ravishankar1
1ICAR-Central Institute of Fisheries Technology, Kochi-29, India
2Mumbai Research Centre of ICAR-CIFT, Vashi, Navi Mumbai-400703, India
*Corresponding author
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.


Keywords: Tuna red meat, Fish protein hydrolysate, RSM, Functional properties
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How to cite this article:

Parvathy, U., P.K. Binsi, C.G. Joshy, A. Jeyakumari, A.A. Zynudheen, George Ninan and Ravishankar, C.N. 2018. Functional Hydrolysates from Yellow Fin Tuna Red Meat Using RSM Based Optimization.Int.J.Curr.Microbiol.App.Sci. 7(11): 1462-1474. doi: https://doi.org/10.20546/ijcmas.2018.711.169