Functional hydrolysates from yellow fin tuna red meat using RSM based optimization

The major hydrolytic variables for deriving functional hydrolysates from red meat of yellow fin tuna (Thunnus albacares) were optimized using response surface methodology (RSM). A central composite design (CCD) was employed to obtain the best possible combination of enzyme-substrate ratio (X1: 0.25-1.5%) and hydrolysis duration (X2: 30- 240 min) to derive hydrolysates with strongest functional properties with emphasis on protein recovery and sensory acceptability.