The physicochemical characteristics and angiotensin converting enzyme (ACE) inhibitory activity of skipjack tuna (katsuwonus pelamis) “bakasang”

Bakasang is a traditional fermented fish product which is often used as condiments. This study aimed to determine the physical and chemical characteristics and potential ACE (Angiotensin Converting Enzyme) inhibitor of bakasang. Color and viscosity were physical characteristics measured in which color was presented in value of L* (36.05), a* (18.76), b* (15.65), while viscosity value was 6 950 cP. The result of chemical characteristics including salinity, acidity, pH, TVB-N and LAB were 72%, 2.56%, 4.66, 36.88 mg N per 100 g and 3.32 log CFU g^-1 respectively. Proximate and amino acid compositions analysis were also identified, resulting in 14.77% protein, 1.11% fat, 57.15% moisture, 25.97% ash and 1.00% carbohydrate while the predominant amino acid found was histidine. The ACE inhibitory activity of the isolated bioactive peptides of bakasang was 68.80%.