Summary:
Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing / membrane removal / alkaline solubilization process (W – MR – Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W – MR – Al were hydrolyzed using Alcalase for up to 120 min, a higher degree of hydrolysis (DH) was found in W – MR – Al after 30 min of hydrolysis. Furthermore, hydrolyzate from W – MR – Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P <0.05). When hydrolyzate powder produced from mince and W – MR – Al (0–0.3% w / v) were fortified in milk, the former resulted in the lower likeness score (P <0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P > 0.05). Therefore, the appropriate pretreatment of mince yielded hydrolyzate with lower fishy odor.