Effect of enzyme papain against natural flavor of raw meat waste laundering surimi

Abstract

Washing waste material surimi fish meat has the potential to be developed into a natural flavor because it contains of proteins and amino acids are quite high. Enzymatic hydrolysis of proteins can produce compounds savory (umami) which can be used as natural flavor. This study aimed to determine the effect of the enzyme papain as an agent of the natural flavor of the washing waste material surimi fish meat. The treatment includes control of 0% (without the enzyme papain), the addition of the enzyme papain 2%, 4% and 6%. The results showed that administration of different concentrations of the enzyme papain give effect to the yield and the value of the resulting organoleptic flavor. The yield of flavor respectively-helped by 6.18%, 7.23%, 9.98% and 12.03%. Best papain enzyme concentrations in this study were treated with the addition of P2 which papain enzyme 4%, note the value yield of 9.98% with an average rate of acceptance of the panelists of the color, aroma, and flavor are 6; 3.4 and 3.7 which means rather liked, a bit fishy, and rather tasteless fish, the protein content of 15.62%, 0.26% glutamic acid, and water solubility of 96.5%.