Table 2. The effect of enzyme concentration, incubation time and temperature on %DH of skipjack tuna viscera

Group	%Enzyme (w/w)	Incubation time (hr)	%DH
			50°C	55°C	60°C
1	0.5	4	31.76 ± 0.24eA	40.04 ± 0.63bB	47.80 ± 0.73fC
2	0.5	6	30.46 ± 0.47bcA	41.61 ± 0.47deB	44.28 ± 0.33dC
3	0.5	8	29.87 ± 0.42bA	37.18 ± 1.03aB	44.86 ± 0.27deC
4	1	4	31.59 ± 0.18deA	40.66b ± 0.28cB	45.04 ± 0.03eC
5	1	6	28.31 ± 0.12aA	40.33 ± 0.34bB	41.35 ± 0.45bC
6	1	8	28.70 ± 0.63aA	37.71 ± 0.47aB	43.00 ± 0.26cC
7	1.5	4	29.66 ± 0.01bA	42.41 ± 0.22eB	47.99 ± 0.10fC
8	1.5	6	30.87 ± 0.89cdA	41.34 ± 0.14cdB	43.40 ± 0.32cC
9	1.5	8	30.00 ± 0.07bA	37.12 ± 0.13aB	40.52 ± 0.25aC

Values are presented as mean ± SD (n = 3).
Different lowercase letters in the same column represent a significant difference (p < 0.05) of mean between treatments.
Different uppercase letters in the same row represent a significant difference (p < 0.05) of mean between treatments.
%DH, degree of hydrolysis.