Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates

Abstract

The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze-dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respectively, for head, whole fish, body, and gonad after 75 min digestion. All FPH powders had desirable essential amino acid profiles and mineral contents. The emulsifying capacity and stability of all FPH powders were lower than those of egg albumin and soy protein; the fat adsorption was comparable to that of egg albumin. The antioxidative activity of whole herring FPH was highest, followed by that of body, gonad, and head.

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

“…The apparent metal ions could act as pro-oxidants in the hydrolysate. Sathivel et al (2003) reported that K + , Mg 2+ , Na + and Ca 2+ were abundant in herring and herring byproduct hydrolysates and varied with the substrate used. Fish protein hydrolysates usually contain a moderate NaCl content due to salting for conservation or pH adjustments during the pH shift process.…”

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

“…Effective utilization of this waste would be a promising approach to reduce such a problem as well as earn revenue for its application in food industry. Protein hydrolysates from different fish species such as mackerel (Wu et al 2003), herring (Sathivel et al 2003), tuna cooking juice (Jao and Ko 2002) and black soy bean (Shih et al 2002) have been found to show antioxidative activity against peroxidation of lipids or fatty acids. Different initiative for recovery of protein and amino acids (Mandeville et al 1992), colourants (Chen and Meyers 1982), flavourants (Pan 1990) and chitin, chitosan (Coward-kelly et al 2006) from shrimp head and shell has been undertaken of which enzymatic hydrolysis approach was effective (Ruttanapornvareesakul et al 2006).…”

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

“…The WHO food safety unit has given high priority for the research in food fermentation, as it will improve the food safety by controlling the growth and activity of pathogens in foods. Moreover, fermented food products are a good source of peptides and amino acids (Rajapakse et al 2005;Sathivel et al 2003). Amongst indigenous fermented products, fermented fishery products have been widely consumed in Southeast Asia as main dishes or condiments, due to their delicacy and high nutritional properties.…”