Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage
Open Access
- 15 December 2018
- journal article
- research article
- Published by Ege University Faculty of Fisheries in Ege Journal of Fisheries and Aquatic Sciences
- Vol. 35 (4), 397-406
- https://doi.org/10.12714/egejfas.2018.35.4.05
Abstract
En tr In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and flavor enzyme. In addition, the functional properties of hydrolysates were characterized such as emulsion, color, rage and antioxidant as well as amino acid compositions. Also, the effects of storage time on the hydrolysates which was developed by using the two different enzymes and stored at 18°C on 6 months were determined. As a result, it was found that hydrolysate protein powder made by alcalase was showed higher level of functional and antioxidant properties compared to the flavor enzyme. Bu çalışmada kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat üretilmiştir. Hidrolizat iki farklı enzim kullanılarak üretilmiştir. Alkalaz ve flavur enzimleri kullanılarak üretilen hidrolizatlarda; emülsiyon, renk, köpürme gibi fonksiyonel özelliklerin tespiti ve antioksidant özellikler ve amino asit komposizyonu tespiti yapılmıştır. Ayrıca farklı iki enzim kullanılarak üretilen hidrolizatlarının 18oC de 6 ay süre ile depolanarak, depolama zamanına bağlı bazı değişimleri saptanmıştır. Sonuç olarak, alkalaz enzimiyle üretilen toz protein hidrolizatının flavur enzimine göre daha yüksek seviyelerde fonksiyonel ve antioksidatif özellik gösterdiği tespit edilmiştir.Keywords
This publication has 8 references indexed in Scilit:
- Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storageEge Journal of Fisheries and Aquatic Sciences, 2017
- Protein hydrolysate from visceral waste proteins of Bolti fish ( Tilapia nilotica ): chemical and nutritional variations as affected by processing pHs and time of hydrolysisJournal of Aquatic Food Product Technology, 2014
- Composition, functional properties and antioxidative activity of hydrolysates prepared from the frame meat of Striped catfish (Pangasianodon hypophthalmus)Egyptian Journal of Biology, 2012
- Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinellaaurita) by-products proteinsFood Chemistry, 2010
- Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skinFood Chemistry, 2007
- Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme typeFood Chemistry, 2007
- Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi)Food Chemistry, 2007
- Antioxidative Activity and Safety of the 50 Ethanolic Extract from Red Bean Fermented by Bacillus subtilis IMR-NK1Journal of Agricultural and Food Chemistry, 2002