Effect of various kinds of protease on fish sauce with salmon Oncorhynchus keta of the maturation

Abstract

In this study, intended for developing a high-quality fish sauce by using various kinds of protease formulation, for effective utilization of mature chum salmon, manufactured 5 different kinds of fish sauce by using chum salmon as material, i. e. fish meat only, with addition of organs, and with addition of enzyme of Protease A, Aroase, and PapainW 40, and checked changes of components during maturation of the fish sauce. The changes in pH and acidity showed similar trends in fish sauces made by adding protease A and papain. After 120 days the pH value decreased to approximately pH 5. 6 and a titratable acidity of no less than 3. The total nitrogen and the formol nitrogen were highest in the protease A fish sauce and decreased in the order of papain fish sauce and aroase fish sauce, with differences in decomposition rate of fish protein and decomposition products, depending on the type of added enzyme agents. An effect of addition of protease was showed apparently, from the results that all of total nitrogent content, amino acid nitrogen content, and rate of amination were higher in the fish sauce with addition of enzyme agent. Especially, the fish sauce with addition of Protease A, which is a salinity resistant enzyme, indicated the highest rate of amination at approximately 62%.