Enzymes in Fish and Seafood Processing

Fernandes, Pedro

doi:10.3389/fbioe.2016.00059

Cited by 77 publications

(34 citation statements)

References 126 publications

(160 reference statements)

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“…It also indicated that fish peptone of T. jarbua was not suitable for the growth media of E. cloacae and S. aureus. Bioactive compounds from fish protein hydrolysates could contain base, amino acid, endogenous enzymes, bacteria, and digestive protease [13]. The present study also showed that peptone from T. jarbua could become specific growth medium for bacteria.…”

Section: Microbiology Analysissupporting

confidence: 55%

The production of Kerong fish (Terapon jarbua) peptone using enzymatic hydrolysis

Srikandace

Priatni

Pudjiraharti

et al. 2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. The Kerong fish (Terapon jarbua) peptone was produced by using alcalase and papain enzymes. The parameters of fish peptone development were temperature (50-65°C), pH 7, and hydrolysis time (4-7 h). Papain and alcalase were used to digest the substrate with concentrations of 0.2% (w/w). The results showed that the highest yield of peptone was resulted by using alcalase and papain enzymes at 65°C for 6 h and 5 h, respectively. The maximum harvest of peptone using alcalase enzyme was shown by soluble protein content of 6.382 mg/ml with N total of 0.535. The highest peptone production using papain enzyme revealed soluble protein content of 5.781 mg/ml with N total of 0.252. It indicated that alcalase enzyme produced more fish peptone T. jarbua than papain enzyme. The resultant fish peptone supported the growth of Pseudomonas aeruginosa, Salmonella thypii, Bacillus subtilis and Clostridium sporogenes.

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Section: Microbiology Analysissupporting

confidence: 55%

The production of Kerong fish (Terapon jarbua) peptone using enzymatic hydrolysis

Srikandace

Priatni

Pudjiraharti

et al. 2018

IOP Conf. Ser.: Earth Environ. Sci.

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“…Fat in seafood can also be hydrolyzed by lipase or phospholipase (Aryee, Simpson, & Villalonga, ; Kaneniwa, Yokoyama, Murata, & Kuwahara, ). Hydrolysis of mono‐, di‐, and triglycerides to glycerol and fatty acids is induced by triacylglycerol acylhydrolases (EC 3.1.1.3) in the presence of water (Fernandes, ). FFAs liberated in seafood can readily undergo oxidation, which contributes to the formation of off‐odor, particularly fishy odor.…”

Section: Seafood Spoilagementioning

confidence: 99%

“…The reduction of TMAO to TMA and other basic volatiles by the action and metabolism of the endogenous or microbial enzymes increases the pH of stored seafood (Leelapongwattana et al, 2005;Leelapongwattana, Benjakul, Visessanguan, & Howell, 2008) Fat in seafood can also be hydrolyzed by lipase or phospholipase (Aryee, Simpson, & Villalonga, 2007;Kaneniwa, Yokoyama, Murata, & Kuwahara, 2004). Hydrolysis of mono-, di-, and triglycerides to glycerol and fatty acids is induced by triacylglycerol acylhydrolases (EC 3.1.1.3) in the presence of water (Fernandes, 2016). FFAs liberated in seafood can readily undergo oxidation, which contributes to the formation of off-odor, particularly fishy odor.…”

Section: Enzymatic Deterioration In Seafoodmentioning

confidence: 99%

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

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

199

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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“…In a very recent comprehensive review, it is reported that significant developments can be expected for enzyme applications in the fish and seafood industries [98] in the near future. …”

Section: Food Applicationsmentioning

confidence: 99%

Enzymatic Processes in Marine Biotechnology

Trincone

2017

Marine Drugs

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In previous review articles the attention of the biocatalytically oriented scientific community towards the marine environment as a source of biocatalysts focused on the habitat-related properties of marine enzymes. Updates have already appeared in the literature, including marine examples of oxidoreductases, hydrolases, transferases, isomerases, ligases, and lyases ready for food and pharmaceutical applications. Here a new approach for searching the literature and presenting a more refined analysis is adopted with respect to previous surveys, centering the attention on the enzymatic process rather than on a single novel activity. Fields of applications are easily individuated: (i) the biorefinery value-chain, where the provision of biomass is one of the most important aspects, with aquaculture as the prominent sector; (ii) the food industry, where the interest in the marine domain is similarly developed to deal with the enzymatic procedures adopted in food manipulation; (iii) the selective and easy extraction/modification of structurally complex marine molecules, where enzymatic treatments are a recognized tool to improve efficiency and selectivity; and (iv) marine biomarkers and derived applications (bioremediation) in pollution monitoring are also included in that these studies could be of high significance for the appreciation of marine bioprocesses.

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Enzymes in Fish and Seafood Processing

Cited by 77 publications

References 126 publications

The production of Kerong fish (Terapon jarbua) peptone using enzymatic hydrolysis

The production of Kerong fish (Terapon jarbua) peptone using enzymatic hydrolysis

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

Enzymatic Processes in Marine Biotechnology

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