碩士 / 國立臺灣海洋大學 / 食品科學系 / 92 / To improve the quality and functionality and consequently increase the utilization of fish muscle, the mackerel muscle protein was hydrolyzed by the proteases from Aspergillus oryzae Malt Extract broth, and then fermented by lactic acid bacteria. The highest proteases were obtained from Asp. oryzae after 72 hr incubation at 25oC.The acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the obvious degradation of mackerel muscle proteins after 60 min or 120min hydrolysis with Asp.oryzae proteases at 50oC. Compared with mackerel mince, the antioxidative ability against linoleic acid, DPPH scavenging capability, reducing power, Fe2+ chelating capability and TEAC of mackerel muscle hydrolysates significantly increased and further increased after lactic acid bacteria Pediococcus pentosaceus L and S fermentation. During 48 h fermentation at 37oC, rapid growth of LAB, decline in pH and suppression in the growth of microflora - Enterobacteriaceae, Staphylococcus and Pseudomonas, increases in whiteness, nonproteinous nitrogen, sensory quality and free amino acids were observed. The VBN was lower than the limit of food regulation (< 25 mg/100 g) even after 48 h fermentation. The hydrolysates after LAB fermentation could stimulate the proliferation of both human hybridoma HB4C5 and mouse macrophage J774.1. These data suggested that the nutritional value and antioxidant ability of mackerel hydrolysates after LAB fermentation could be substantially improved.
| Identifer | oai:union.ndltd.org:TW/092NTOU5253022 |
| Date | January 2004 |
| Creators | Ya-Ling Tung, 童雅玲 |
| Contributors | Shinn-Shuenn Tzeng, Li-Jung Yin, 江善宗, 殷儷容 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 92 |
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