Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel ( Scomberomorus brasiliensis) .

Autor: Lima DAS; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil., Santos MMF; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil., Duvale RLF; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil., Bezerra TKA; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil., Araújo ÍBDS; Departament of Agribusiness Management and Technology, Federal University of Paraiba, Bananeiras, Paraiba Brazil., Madruga MS; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil., da Silva FAP; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, Joao Pessoa, Paraiba 58051-900 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 Aug; Vol. 58 (8), pp. 2952-2962. Date of Electronic Publication: 2020 Sep 23.
DOI: 10.1007/s13197-020-04797-5
Abstrakt: 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.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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