Enzymatic hydrolysis of defatted mackerel protein with low bitter taste

Abstract

Ultrasound-assisted solvent extraction was confirmed as a novel, effective method for separating lipid from mackerel protein, resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%. To obtain protein hydrolysates with high nitrogen recovery and low bitter taste, enzymatic hydrolysis was performed using eight commercially available proteases. It turned out that the optimum enzyme was the 'Mixed enzymes for animal proteolysis'. An enzyme dosage of 4%, a temperature of 50 , and a ℃ hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis (DH, 16.18%) by orthogonal experiments. Glutamic acid was the most abundant amino acid of MDP (defatted mackerel protein) and MDPH (defatted mackerel protein hydrolysates). Compared with the FAO/WHO reference protein, the essential amino acid chemical scores (CS) were greater than 1.0 (1.0−1.7) in MDPH, which is reflective of high nutritional value. This, coupled with the light color and slight fishy odor, indicates that MDPH would potentially have a wide range of applications such as nutritional additives, functional ingredients, and so on.

Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

“…Our study denotes that both magur and singhi contains glutamine as 14.61± 0.05 and 15.41±0.54 (g/100g protein) respectively. Similar values of glutamic acid have also been reported earlier in mackerel (Hou et al, 2011) and food fishes of India (Mohanty et al, 2014). The present study shows the presence of a better amount of essential and non essential amino acids in both magur and singhi.…”

Nutritional values of minor carps

“…Glutamine also acts as donor of nitrogen in the synthesis of purines and pyrimidines and helps in the proliferation of cells (Limin et al, 2006). Similar values of glutamic acid have also been reported earlier in mackerel (Hou et al, 2011) and Indian Freshwater food fishes (Mohanty et al, 2014 javanicus reveal that they are rich in essential nutrients like protein, fat, ash, energy, minerals, vitamins, amino acid and fatty acid content which are required for human health. The important fatty acids eicosapentaenoic acid and docosahexaenoic acid are present in these carps.…”

<b>Formulation of fish waste meal for human nutrition

“…In fish protein hydrolysates, the amino acids found in greater quantities are aspartic acid and glutamic acid (Klompong et al, 2009, Yin et al, 2010, Ghassem et al, 2014, Hou, Li, & Zhao, 2011. Lysine and leucine were the most abundant EAA in acid, biological and enzymatic silages, prepared with tilapia residues, presenting respective values of 3.33, 2.41 and 3.22% for lysine and of 3.50, 2.41 and 3.31% for leucine (Borghesi, Arruda, & Oetterer, 2007).…”