Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis

Abstract

The digestive conditions were investigated to recover amino acids and peptides from the protein by autolysis from the viewpoint of the effective utilization of the wastes of frigate mackerel.
Protein in the head-viscera mixture was efficiently and easily autolyzed at 15°C for 24h at neutral pH. Eighty-seven percent of protein in the mixture were recovered as extractive nitrogen and the autolytic extract obtained was rich in free amino acids and peptides. The hot water extract obtained from the autolyzate had umami taste. These results suggested that this autolytic extract can be used as a seasoning material.