Role of Protease Enzyme from Milkfish (Chanos chanos) Offal on Fish Quality Deterioration

Abstract

The activity of fish offals protease enzyme was determined towards the process of deterioration of fish quality. Cultivated fish, e.g. Milkfish (Chanos chanos) commonly stored as whole body, digestive protelolytic enzymes able to breakdown protein into peptone, polypeptides, and amino acids that eventually cause decay. The observation was done on fasted and fed milkfish stored at room and chilling temperature. The highest activity of chatepsin was found on fed milkfish stored at chilling temperature during post rigor phase i.e. 1.1071 U/ml, while the highest activity of collagenolytic enzyme was found on fasted milkfish stored at room temperature during post rigor phase i.e 0.0792 U/ml. Simple linear correlation analysis showed that the enzyme activity (chatepsin and collagenase) and freshness of the fish parameters (organoleptic value, pH, TVB and TPC) has a very close linear relationship with quality deterioration started from pre rigor phase until post rigor, while rotten and very rotten phase were not closely related.