Enzymatic Hydrolysis of Fish Frames Using Pilot Plant Scale Systems

Abstract

Papain was used to hydrolyse fish frames under controlled conditions at a batch-pilot plant scale- process, for the production of fish protein hydrolysates (FPH). Mass balance calculations were carried out so that the rate of hydrolysis, rate of protein solubilisation and yields could be estimated. Almost complete hydrolysis could be achieved in 1 hour, at 40<sup>o</sup>C, with no pH adjustment, at 0.5% (5 g.kg<sup>-1</sup>) enzyme to substrate ratio (E/S, were S is Kjeldahl protein) using whole fish frames (including heads and flaps). This was achieved both with the addition of water (1/1 to 2/1 frames/water) but more importantly from commercial considerations without the initial addition of water (after mincing of the fish material). The degree of protein solubilisation ranged between 71% - 86% w/w. Four different processes are described, namely: 1) a soluble spray-dried FPH powder 2) a liquid FPH 3) a partly soluble, spray dried FPH powder and 4) a crude, drum-dried protein for animal consumption. The amino acid profile of the FPH was identical to that of the parent substrate (fish frames)

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

“…4 In the present study, Alcalase  treatment resulted in the highest DH, followed by papain treatment ( Table 2). Himonides et al 24 hydrolysed cod and haddock frames with papain and speculated that papain would be a suitable enzyme to hydrolyse fish protein despite being from a plant source.…”

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

“…Enzymatic hydrolysis of underutilized and spoiled fish was previously carried out to extract proteins for use as animal feed or fertilizer [6][7][8]. However, fish processing waste can also be converted into proteins for human consumption [9][10][11][12] and oil for bio-energy [13][14][15][16].…”

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

“…Kim (2013) stated that the FPH yield increases as a function of time of hydrolysis until its reaches a stationary phase. The highest yield obtained in this study (49.00±0.9%) was lower than that of tuna (60.73%) (Ramakrishnan et al, 2013) and codfish (75%) (Himonides Taylor & Morris, 2011). Compared to FPH from the heads of catfish and mackerel, the antioxidant activity of FPH from parrotfish heads was still lower (Le Vo et al, 2016;Ediriweera, Aruppala & Abeyrathne, 2011).…”

“…The fat was separated mechanically during the centrifugation process. The ash levels were higher than that of cod head waste FPH (1%) (Himonides Taylor & Morris, 2011), but still met commercial FPH standards (4-7%) (IQI, 2005). The ash content in FPH tends to increase with an increasing amount of buffer (HCl and NaOH) added.…”

“…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.…”