7/23/2019 Effects of Adding Catfish Protein Hydrolysates

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EFFECTS OF ADDING CATFISH PROTEIN HYDROLYSATES

ON THE OXIDATIVE STABILITY

OF BEEF BURGERS

ABSTRACT

The lipid oxidation phenomenon in food systems can be controlled with the addition

of antioxidant. Fish protein hydrolysates are reported to have antioxidant activity, but

the role of fish protein hydrolysates as antioxidant in foods is limited. Therefore, this

study was undertaken to investigate the potential of catfish protein hydrolysate

(Clarias batrachus) (H!") as a source of natural antioxidant. H!" were produced

using commercial en#yme $lcalase% and papain. &H free radical scavenging test,

ferric reducing antioxidant power (F'$) and $T radical scavenging test were

used to evaluate antioxidant activity of H!". The results showed that the H!" hydrolysed by $lcalase (H!$) had higher antioxidant activity (p * +.+) compared to

H!" hydrolysed by papain (H!). H!$ produced at pH -.+, o, /0+ minutes has

the &H inhibition value of --.+12, &H 3+ value of 414+.05 ppm, F'$ value

of .-6 T3 umol7g and $T value of 45.++ T3 umol7g. Toxicity results proved that

the H!$ and H! are not toxic. 08thiobarbituric acid reactive substance (T$')

analysis was conducted to evaluate the antioxidant effects of H!" on oxidative

stability of meat model. +.42 H!$ and +.42 H! had antioxidant effects

comparable to +.+02 H$ and +.+02 HT. Further study was conducted to evaluate

the antioxidative effect of the H!" on the stability of beef burgers during / days of 

chilled storage. Four formulations which consist of control (sample without

antioxidant) (/), sample 9 +.+02 H$ (0), sample 9 +.42 H!$ (:) and sample 9

+.42 H! (4) were prepared. eroxide value (;) and T$' test were performed

and the results showed that the ; and T$' values of 0 exhibited the lowest

value followed by : and 4. The physico8chemical and the sensory scores of beef 

 burgers were unaffected by addition of H!$ or H! (p < +.+). Hence the H!" is a

 potential source of natural antioxidant which can be incorporated into food product

and may extend the shelf life of the product.