• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.127-133
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• 1999

The purpose of this study was to determine the optimum hydrolysis conditions for the production of enzymatic hydrolysate from tuna boiled extract (TBE) using membrane (molecular weight cut off 10,000Da) reator. The tuna pyloric caeca crude enzyme (TPCCE) was identified as the most suitable enzymes for the hydrolysis of TBE. The optimum hydrolysis conditions of TBE in the batch reactor were $40^{\circ}C$, pH 9 and substrate to TPCCE ratio 50 (w/w). For 6hr under the above conditions, $70\%$ of the total amount of initial TBE was hydrolysed. The optimum hydrolysis conditions of TBE in the membrane reactor were $40^{\circ}C$, pH 9, enzyme 0,1 g/$\ell$, volume 1$\ell$ and substrate to enzyme ratio 100(w/w). The degree of hydrolysis of TBE was above $60\%$ for 3 hr. The TBE hydrolysate were prepared with $5\%$ TBE solution under the optimum hydrolytic conditions in the membrane reactor

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.68-74
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• 1999

The optimum conditions for selective .elimination of salt from tuna boiled extract (TBE) by electrodialysis were determined. The desalination conditions of TBE were determined at various pH's, concentrations and volumes of TBE. The ion-exchange membrane with a molecular weight cut off 100Da was used for desalting of TBE. The desalination times on $1\%$ and $10\%$ of TBE concentrations were 40 min and 240 min, respectively. The electrodialysis process could removed above $95\%$ of the initial salt content in $1\%$ and $10\%$ of TBE concentrations. The desalination of TBE at pH 4.0 was $14\%$ higher than that at pH 9.0 The amount of water transferred by the electrodialysis was determined. The electrodialysis process could remove above $90\%$ of the initial salt content in $5\%$ TBE for 80 min. The initial volume and the permeate did not have significant effects on desalination time and ratio. The key parameters for the desalination of TBE were pH and concentration of TBA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.766-772
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• 2007

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase for 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity than commercial seasoning sauce. ACE inhibitory activity ($IC_{50}$) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/100 mL and 34.30, respectively) of commercial sauce. Total amino acid content of SSE (10,965 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.