Chinese Journal of Oceanology and Limnology

, Volume 21, Issue 4, pp 312–318 | Cite as

Study on application of polyenzyme method to offal ofHarengula zunasi

  • Deng Shanggui
  • Yang Ping
  • Xia Xingzhou


The new polyenzyme method for making gravy fromHarengula zunasi offal involves protein enzymolysis with flavorase after proper alkaline and neutral protease levels were established by orthogonal trials to select the best hydrolytic conditions for processing offal with alkaline and neutral protease. The conditions for the polyenzyme method were pH of 7.0, temperature of 50°C, alkaline and neutral protease concentration of 1.5% respectively, hydrolysis time of 120 min, and flavorase concentration of 2.0%, for 60 min. The new gravy-making technology yields a nutritious and delicious gravy containing 40.3% of total essential amino acids, with delicious amino acids Glu, Asp, Gly, Ala, Pro and Ser comprising 49.5%, total and amino nitrogen being respectively 1.9 and 1.1 g/100 g (amino acid nitrogen being 61.0% of total nitrogen), The polyenzyme method was used to make 14.8% protein gravy fromHarengula zunasi offal. In addition, inorganic elements, the phosphorus content is the highest.

Key words

Harengula zunasioffal proteinase hydrolyzed protein 


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Copyright information

© Science Press 2003

Authors and Affiliations

  • Deng Shanggui
    • 1
  • Yang Ping
    • 1
  • Xia Xingzhou
    • 1
  1. 1.Fishery CollegeZhanjiang Ocean UniversityZhanjiangChina

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