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.
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Acknowledgements
We thank the fish processing company for ceding the by-product used in the present study and thank the CNPQ for the grant of a research grant during the development of this work.
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Lima, D.A.S., Santos, M.M.F., Duvale, R.L.F. et al. Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis). J Food Sci Technol 58, 2952–2962 (2021). https://doi.org/10.1007/s13197-020-04797-5
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DOI: https://doi.org/10.1007/s13197-020-04797-5