Production and characteristics of fish protein hydrolysate from parrotfish ( Chlorurus sordidus ) head

PeerJ

article

Asep A. Prihanto¹  Rahmi Nurdiani¹  Annas D. Bagus² 

[1]Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University

[2]BIO-SEAFOOD Research Unit, Brawijaya University

关键词: Endogenous enzyme;    Parrotfish;    Fish-by product;    Fish protein hydrolysate;    Antioxidant;   

DOI  :  10.7717/peerj.8297

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

【 授权许可】

CC BY