Abstract

The objective of this study was to study the protein profile and amino acid composition of the mackerel concentrates from fish meat protein processed by enzymatic hydrolysis and then treated by high pressure-low temperature concentration. Mackerel peptide was prepared and health benefits were analyzed by human subject research. The results showed that the mackerel concentrates had significantly higher MW<10kDa peptide than the cooking juice remained. The concentrate contained abundant branched chain amino acids and taurine that related to anti-fatigue activity. Quality-of-Life (QOL) improvement and antihypertensive effect of mackerel concentrate were also proven. This study suggested that mackerel hydrolyzate may potentially serve as a good source of healthy oligopeptide and could be transformed into novel value-added functional food supplement.

Keywords

amino acid, antihypertensive activity, hydrolysate, mackerel, peptide, transformed, novel, exhibited, antioxidant, protein, quantitative, determination, extraction, technology, volunteers