Storage Stability of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis)

Abstract

Storage stability of protein hydrolysate from yellow stripe trevally prepared using Flavourzyme with a degree of hydrolysis of 25% (HF 25 ) was determined. During storage, slight increases in water activity and moisture content and a slight decrease in lightness of HF 25 and Bacto Peptone were observed. Generally, browning intensity, A 294 , and fluorescent intensity of HF 25 and Bacto Peptone increased. Both samples had an excellent solubility at pH 5 and 7. Thiobarbituric acid reactive substances in HF 25 and Bacto Peptone increased (p < 0.05). The efficacy of HF 25 as media for bacteria was equivalent to that of Bacto Peptone and was quite stable during storage.

Functional peptides from yellowfin tuna (Thunnus albacares): Characterisation and storage stability assessment

“…The initial TBARS was 0.89 mg malonaldehyde kg -1 which crossed the acceptability limit of 2 mg malonaldehyde kg -1 (Connell, 1990) in the second month (2.19 mg malonaldehyde kg -1 ) under ambient temperature, while it was extended to three months reaching a value of 2.23 mg malonaldehyde kg -1 when stored under chilled conditions (Table 2). In concurrence to these results, Klompong et al (2012) observed a rise in TBARS values in yellow stripe trevally protein hydrolysate stored at room temperature during a storage period of 12 weeks. They further reported higher lipid oxidation possibilities in dried samples on account of the enhanced exposure of lipids present in the sample, to oxygen at a low water level.…”

“…pH variations during sample storage is widely assessed for determining its stability. Previously, studies conducted by Klompong et al (2012) reported no marked changes in pH of yellow stripe trevally protein hydrolysate stored for a period of 12 weeks at room temperature.…”

“…Similar to the present observations, Hoyle and Merritt (1994) reported herring hydrolysates to exhibit decrease in lightness and increase in yellowness indicating sample darkening during storage. Reports by Klompong et al (2012) also indicated trevally protein hydrolysate to exhibit a slight decrease in lightness whereas redness and yellowness gradually increased during storage. These colour variations must be associated with non-enzymatic browning reaction during storage and these changes are reported to be dependent on storage temperature as well as relative humidity .…”

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…Protein degradation that leads to peptides with increased charge density contributes to increased solubility (Wieczorek, Adamala, Gasperi, Polticelli, & Stano, ). Peptides with different biological activities have been recently produced from fish proteins, including seabass (Sae‐leaw et al., ; Sae‐Leaw et al., ), kilka (Zamani, Madani, Rezaei, & Benjakul, ), tilapia (Yarnpakdee, Benjakul, Kristinsson, & Kishimura, ), yellow stripe trevally (Klompong, Benjakul, Kantachote, & Shahidi, ), and sardine (Bougatef et al., ), by enzymatic hydrolysis. Temperature, time, and type and concentration of enzyme are factors affecting the degree of hydrolysis (DH), which is the ratio of the number of the cleaved peptide bonds to the total peptide bonds (Zamani et al., ).…”

Avaliação De Alterações De Linha De Costa a Partir Da Ferramenta De Imagens Históricas Do Google Earth: O Caso Da Praia De Itacuruçá (Mangaratiba (Rj) – Brasil)

“…En este trabajo, el hidrolizado elaborado con enzimas de P. muelleri supera ampliamente los valores anteriormente mencionados, alcanzando el 54.36% de EB a los 90 minutos de reacción y, junto con el resto de los hidrolizados, a los 180 minutos llega al 80% de EB. Este último valor coincide con los observados por (KLOMPONG et al, (2012) en el hidrolizado obtenido con enzima Flavourzyme®. Sin embargo, tanto (PIOTROWICZ; MELLADO,…”