Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation

Liaset, Bjoern; Lied, Einar; Espe, Marit

doi:10.1002/(sici)1097-0010(200004)80:5<581::aid-jsfa578>3.0.co;2-i

Cited by 137 publications

(84 citation statements)

References 24 publications

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“…The enzymatic hydrolysis of fish oil was described by Liaset et al using alcalase enzyme [14]. About 20 g of sample from microwave pretreatment and non-pretreatment was weighed and extracted.…”

Section: Methodsmentioning

confidence: 99%

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Chimsook

Wannalangka

2015

MATEC Web of Conferences

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Abstract. The effect of microwave pretreatment of catfish processing waste on oil recovery and quality was investigated. Fish oil was extracted using the enzymatic hydrolysis using alcalase enzyme after the microwave pretreatment. The effect of microwave power and microwave pretreatment times was evaluated. The results revealed that a highest yield of 9.25% when catfish waste was treated at 110 W for 60 s. This condition was found as the most appropriate condition of microwave pretreatment since it decreased the extraction time from 150 min to up to 30 min. Analysis of oil quality indices (e.g. acid value, p-anisidine value, peroxide value) extracted by microwave pretreatment and non-pretreatment indicated that catfish oil from both processes has comparatively similar fatty acids composition. In addition, catfish oil was extracted by microwave pretreatment and enzymatic hydrolysis had lower lipid oxidation compared to several standards.

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Section: Methodsmentioning

confidence: 99%

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Chimsook

Wannalangka

2015

MATEC Web of Conferences

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“…Liaset et al [27] reported that during the enzymatic hydrolysis of cod using pepsin, alcalase and Neutrase, the reaction mechanism followed two first order kinetics processes, in which the first process involves an initial fast reaction in which loosely bound polypeptide chains were cleaved to form insoluble protein particles and in the second process the compact proteins were digested. The author also suggested that this mechanism of slow reaction at the end may be due to decrease in enzyme activity, substrate saturation or product inhibition.…”

Section: Hydrolysis Timementioning

confidence: 99%

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

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Fish proteins are found in the flesh, head, frames, fin, tail, skin and guts of the fish in varying quantities. Unutilized fish and fish processing waste can be used to produce fish proteins which contain amino acids and many bioactive peptides. After removing the fish flesh during the fish processing operation, all other parts are considered wastes which are not properly utilized. The aim of this study was to evaluate the enzymatic extraction of protein from mackerel fish processing waste. Enzymatic extraction of proteins was carried out using alcalase enzyme at three concentrations (0.5, 1 or 2%) and four hydrolysis times (1, 2, 3 and 4 h). The fish protein hydrolysate was dried using a spray dryer to obtain protein powder. The highest protein yield (76.30% from whole fish and 74.53% from the frame) was obtained using 2.0% enzyme concentration after 4 h of hydrolysis. The results showed that increasing the enzyme concentration from 0.5 to 2% (400%) increased the protein yield by 3.13-43.52% depending upon the fish part and reaction time used. Increasing the enzyme concentration by 4 fold for a small increase in protein yield may appear unjustified. Therefore, the enzyme concentration of 0.5% should be used for the protein extraction unless the enzyme is recycled or an immobilized reactor is used in order to reduce the cost associated with the enzyme. Also, increasing the hydrolysis time from 1 to 4 h (400%) increased the protein yield by 16.45 -50.82% depending upon the fish part and enzyme concentration used. Increasing the hydrolysis time by 4 fold for a small increase in protein yield will increase the capital and operating costs of protein production. A shorter hydrolysis time will allow more throughput and/or reduce the volume of the reactor thereby reducing the cost of protein extraction. Therefore, a 1 h reaction time for protein extraction is recommended. The results showed that the combined fish waste can be used for protein extraction without any segregation.

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“…A única exceção foi o H2, que apesar do grau de hidró-lise ter sido maior que o do H1, apresentou menor solubilidade, indicando que o sistema enzimático utilizado produziu peptídios que não eram suficientemente pequenos para serem solubilizados [23,24,28]. A maior atividade enzimática da pepsina 1:60.000 no H2 em relação à pepsina 1:10.000 empregada no H1, pode explicar a diferença obtida no grau de hidrólise.…”

Section: -Distribuição Da Proteína E Grau De Hidróliseunclassified

Caracterização de hidrolisados enzimáticos de pescado

Neves¹,

Mira²,

Marquez³

2004

Ciênc. Tecnol. Aliment.

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Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation

Cited by 137 publications

References 24 publications

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Caracterização de hidrolisados enzimáticos de pescado

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