Production of fish seasoning powder from snakehead meat (Channa striata) by applying Alcalase and Flavourzyme enzyme mixture
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Abstract
Fish hydrolysate was produced from snakehead meat by applying an enzyme mixture consisting of Alcalase and Flavourzyme with a ratio of 1:3; hydrolysis temperature 55oC; pH 6.5 – 6.9. The results showed that the ratio of enzyme mixture to fish meat of 0,2% and hydrolysis time of 26 h were the optimal hydrolysis conditions. Fish hydrolysate had highest peptide content (26,4 g/L) and nitrogen amino acid content (10,6 g/L), and lowest nitrogen ammonia content (0,257 g/L). Sensory score, protein content, recovery yield and moisture content of fish seasoning powder were 18,9; 17,1%; 42,5% and 4,88%, respectively by mixing radish solution and fish hydrolysate at the ratio of radish solution to fish hydrolysate of 25%:40% and drying at 60oC for 72 h. The product still remained good sensory quality. The moisture content and total aerobic bacteria of product were at acceptable level after 4 weeks stored at ambient temperature.
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