This work reports the preparation of fish hydrolysates using commercial enzymes (pepsin, papain and trypsin) as well as shark viscera as a source of proteolytic enzymes. For the preparation of fish hydrolysates a two step procedure was follwed: the first step was accomplished with pepsin or minced shark viscera and the second step was done with papain or trypsin. The percentages of solubilization obtained with 0.5 and 1 percent pepsin were 62 percent and 76.2 percent, respectively. The raw material used in the second step was the pellet obtained after the digestion with 0.5 percent pepsin. The values achieved with this pellet using papain (1 percent) and trypsin (1 percent) were 38.7 percent and 38 percent for the 1:1 pellet: water ratio and 86.9 percent and 71.5 percent for the 1:6 ratio, respectively. The overall solubilizations were 69.4 percent and 69.3 percent for the first case and 87.3 percent and 89.2 percent for the second one.
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