A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis from Tilapia Fish Waste Mince

Srikanya, A.; Dhanapal, K.; Sravani, K.; Madhavi, K.; Kumar, Gaurav

doi:10.20546/ijcmas.2017.612.375

Cited by 21 publications

(19 citation statements)

References 18 publications

(29 reference statements)

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“…In previous studies, FPH was developed using various fisheries byproducts, including cod head waste (Himonides, Taylor & Morris, 2011), catfish (Nurilmala, Nurhayati & Roskananda, 2018), tuna (Bougatef et al, 2012; Herpandi, Huda & Adzitey, 2011), Sardinella (Jeevitha, Priya & Khora, 2014), and tilapia (Srikanya et al, 2017). Nevertheless, the production of FPH from parrotfish byproducts remains limited.…”

Section: Introductionmentioning

confidence: 99%

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

Prihanto

Nurdiani

Bagus

2019

PeerJ

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BackgroundFish 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.MethodsHydrolysis 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.ResultsThe 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.

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Section: Introductionmentioning

confidence: 99%

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

Prihanto

Nurdiani

Bagus

2019

PeerJ

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“…Unlike raw fish protein, they possess improved functions that are valuable in many food products. Several typical functions are oil‐holding capacity, water‐holding capacity, and antioxidative activity . Wen et al .…”

Section: Introductionmentioning

confidence: 99%

“…Several typical functions are oil-holding capacity, water-holding capacity, and antioxidative activity. 6 Wen et al 7 found that the oil-holding capacity of FPH was influenced heavily by molecular weight (MW) distributions and different processing methods. Furthermore, they compared oil-holding capacities of different 3256 www.soci.org Q Zeng et al…”

Section: Introductionmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

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“…Norma et al, (2005), and Hau et al, (2018), reported that a longer incubation time increased the DH. The DH of parrotfish hydrolysate was higher than that of Nile fish heads (14.3%) (Srikanya et al, 2017) and kurisi byproducts (15%) (Gajanan, Elavarasan & Shamasundar. 2016).…”

Section: Discussionmentioning

confidence: 99%

“…The characteristics and quality of FPH are highly influenced by several factors, including the type of proteases or chemicals used, temperature, pH, and duration of hydrolysis (Nazeer & Kulandai, 2012). In previous studies, FPH was developed using various fisheries byproducts, including cod head waste (Himonides Taylor & Morris, 2011), catfish (Nurilmala, Nurhayati & Roskananda, 2018), tuna (Bougatef et al, 2012;Herpandi, Huda, & Adzitey, 2019), Sardinella (Jeevitha, Priya & Khora, 2014), and tilapia (Srikanya et al, 2017). Nevertheless, the production of FPH from parrotfish byproducts remains limited.…”

Section: Introductionmentioning

confidence: 99%

Peer Review #3 of "Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head (v0.1)"

Pacheco‐Aguilar¹

2019

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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 hydrolysates (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 (DH) 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.

show abstract

A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis from Tilapia Fish Waste Mince

Cited by 21 publications

References 18 publications

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

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

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Peer Review #3 of "Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head (v0.1)"

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