Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation

Abstract

ABSTRACT: To improve functionality and add nutritional value to mackerel, its muscle protein was hydrolyzed by the proteases from Aspergillus oryzae , and further fermented by lactic acid bacteria (LAB). Compared with minced mackerel, the antioxidative ability against linoleic acid (from 10% to 42%), α,α‐diphenyl‐β‐picrylhydrazyl scavenging capability (from 38% to 85%), reducing power (from 0.58 to 0.83), Fe 2+ chelating capability (from 42% to 72%), and trolox equivalent antioxidant capacity (from 2.5 to 3.5 m M ) of the hydrolysate significantly increased ( P < 0.05) after 1 h of hydrolysis and 12 h of LAB fermentation. Both hydrolysate and LAB fermented samples could stimulate the proliferation of both human hybridoma HB4C5 and mouse macrophage J774.1 cells. These data suggest that the enhancement of cell viability and antioxidative ability could be substantially improved after hydrolysis and 12 h of LAB fermentation.