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) (HPIK) as a source of natural antioxidant. HPIK were produced
using commercial enzyme Alcalase and papain. DPPH free radical scavenging test,
ferric reducing antioxidant power (FRAP) and ABTS radical scavenging test were
used to evaluate antioxidant activity of HPIK. The results showed that the HPIK
hydrolysed by Alcalase (HPIA) had higher antioxidant activity (p < 0.05) compared to
HPIK hydrolysed by papain (HPIP). HPIA produced at pH 8.0, 55 oC, 120 minutes has
the DPPH inhibition value of 88.09%, DPPH EC50 value of 4940.27 ppm, FRAP value
of 5.86 TE umol/g and ABTS value of 457.00 TE umol/g. Toxicity results proved that
the HPIA and HPIP are not toxic. 2-thiobarbituric acid reactive substance (TBARS)
analysis was conducted to evaluate the antioxidant effects of HPIK on oxidative
stability of meat model. 0.4% HPIA and 0.4% HPIP had antioxidant effects
comparable to 0.02% BHA and 0.02% BHT. Further study was conducted to evaluate
the antioxidative effect of the HPIK on the stability of beef burgers during 15 days of
chilled storage. Four formulations which consist of control (sample without
antioxidant) (S1), sample + 0.02% BHA (S2), sample + 0.4% HPIA (S3) and sample +
0.4% HPIP (S4) were prepared. Peroxide value (PV) and TBARS test were performed
and the results showed that the PV and TBARS values of S2 exhibited the lowest
value followed by S3 and S4. The physico-chemical and the sensory scores of beef
burgers were unaffected by addition of HPIA or HPIP (p > 0.05). Hence the HPIK is a
potential source of natural antioxidant which can be incorporated into food product
and may extend the shelf life of the product.