Abstract:

The enzymatic hydrolysate of tilapia viscera and its ultrafiltration fraction (peptide < 5 kD) were separately added
to tilapia surimi to explore their inhibitory effects on lipid and protein oxidation during refrigeration (0–4 ℃). The results
showed that both the hydrolysate and its fraction improved the color of tilapia surimi (P < 0.05), especially the latter, which
was nearly as effective as VC at a certain dose. The hydrolysate demonstrated strong antioxidant capacity against both lipid
and protein oxidation in surimi during storage (P < 0.05), which, however, was inferior to that of its ultrafiltration fraction.
To sum up, the hydrolysate can effectively maintain the quality of surimi during refrigerated storage, and the peptides < 5 kD
separated from it by ultrafiltration possess better antioxidant activity.

Key words: surimi, peptides derived from enzymatic hydrolysis, protein oxidation, ultrafiltration, antioxidant activity