Abstract
Storage stability of protein hydrolysate from yellow stripe trevally prepared using Flavourzyme with a degree of hydrolysis of 25% (HF25) was determined. During storage, slight increases in water activity and moisture content and a slight decrease in lightness of HF25 and Bacto Peptone were observed. Generally, browning intensity, A294, and fluorescent intensity of HF25 and Bacto Peptone increased. Both samples had an excellent solubility at pH 5 and 7. Thiobarbituric acid reactive substances in HF25 and Bacto Peptone increased (p < 0.05). The efficacy of HF25 as media for bacteria was equivalent to that of Bacto Peptone and was quite stable during storage.
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