Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel ( Scomberomorus bra
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ORIGINAL ARTICLE
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis) Darlinne Amanda Soares Lima1 • Miriane Moreira Fernandes Santos1 • Rayane Lycia Ferreira Duvale1 • Taliana Keˆnia Alencar Bezerra1 • I´ris Braz da Silva Arau´jo2 • Marta Suely Madruga1 • Fa´bio Anderson Pereira da Silva1
Revised: 9 September 2020 / Accepted: 15 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract High fish production is essential to meet the demand, but inappropriate destination of large volumes of byproduct cause environmental pollution. The cutting step for frozen eviscerated fish using band saw machines produces a type of ‘‘fish powder’’ byproduct with high protein content. The objective of this study was to optimize the process of obtaining protein hydrolysates from the cutting byproducts of Serra Spanish Mackerel (SSM) and to evaluate the final product regarding its technological properties. The optimal conditions for obtaining the protein hydrolysate from the cutting byproducts of SSM using a band saw machine were an enzyme:substrate ratio (w/w) of 5.0% and 240 min of enzymatic hydrolysis. Both treatments (? DH and - DH) yielded volatile compounds with a characteristic fish aroma, and both can be used for flavoring. The - DH hydrolysate showed better technological performance by stabilizing emulsions and retaining oil, and they could be added to emulsified products, improving their technological and sensory aspects. For the antioxidant capacity, the ? DH hydrolysate showed higher efficiency, and it was indicated for use in food products, with the aim of extending the shelf life by stabilizing food lipids and proteins, ensuring the quality of the product during storage. Keywords Degree of hydrolysis Optimization Band saw Waste Fish industry
& Fa´bio Anderson Pereira da Silva [email protected] 1
Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900, Brazil
2
Departament of Agribusiness Management and Technology, Federal University of Paraiba, Bananeiras, Paraiba, Brazil
Introduction The search for healthy food has boosted the aquaculture sector around the world. Thus, large quantities of byproducts have been generated, reaching up to 57% (w/w) of the total catch weight (Silva et al. 2014). The byproducts that are generated, especially those from fish processing, consist of a mixture of flesh and bone fragments; which are rich in proteins and minerals, and they are usually discarded or transformed into low value-added products. However, these materials are rich in high biological-value proteins (Robert et al. 2015), which have high potential for being made into commercially attractive products, thus reducing economic, technological and nutritional waste. The Serra Spanish Mackerel (SSM) is a marine-coastal pelagic species that is considered migratory and that inhabits most of the Brazilian coast, where it is possible to fish in abundance throug
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