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Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii)
by Commercial Enzymes in Saline Solutions


Chau Minh Le1,2, Claire Donnay-Moreno2, Sandrine Bruzac2, Régis Baron2Huong Thi My Nguyen3 and Jean
Pascal Bergé4*


1College of Agriculture and Forestry, Thai Nguyen University, Quyet Thang, Thai Nguyen, Vietnam
2IFREMER, rue de l’île d’Yeu, BP 21105, FR-44311 Nantes, France
3
Nha Trang University, 2 Nguyen Dinh Chieu, Nha Trang, Vietnam 
4
IDMER, 2 rue Batelière, FR-56100 Lorient, France


Article history:
Received September 9, 2014
Accepted January 8, 2015



Key words:
hydrolysis, proteases, salt, sardine, anchovy, fish sauce




Summary:
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by comparison with classical autolysis. Hydrolysis reactions were conducted with fresh fish at a temperature of 30 °C and under different saline conditions (from 0 to 30 % NaCl). Hydrolysis degree and liquefaction of the raw material were used to follow the process. As expected, the proteolysis decreased with increasing amount of salt. Regarding the fish species, higher rate of liquefaction and higher hydrolysis degree were obtained with anchovy. Between the two proteases, Protex 51FP gave better results with both fish types. This study demonstrates that the addition of commercial proteases could be helpful for the liquefaction of fish and cleavage of peptide bonds that occur during fish sauce production and thus speed up the production process.



*Corresponding author:     jpberge@idmer.com   
                                         +33 297 838 683
                                         +33 240 374 071

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