One of the main obstacles of protein hydrolysate application in food is bitterness and fishy off-flavor. Pretreatment
of the raw materials prior to hydrolysate production is one way of preventing the development
of this undesirable flavor. In this study, silver catfish which was used as the raw material was soaked in
lime or tamarind juice prior to hydrolysis process to produce hydrolysate with reduce bitterness and fishy
off-flavor. Initially, the fish flesh was pre-treated by soaking in either water, lime juice (Citrus
aurantifolia) or tamarind juice (Tamarindus indica). After the pre-treatment, the homogenised flesh was
hydrolysed in Flavourzyme 500L at pH 7, 50°C and enzyme substrate ratio (ES) of 2% for 120 minutes to
produce control (CH), lime (LIH) and tamarind (TAH) hydrolysates after soaking in water, lime juice and
tamarind juice, respectively. The physicochemical and sensory properties of the hydrolysates were
compared. Soaking in tamarind juice resulted in significantly (p0.05) in yield. TAH was
significantly (p