Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value

Abstract

Introduction. Sockeye salmon (Oncorhynchus nerka L.) is a valuable Pacific salmon. Sockeye heads are a significant share in processing sockeye salmon. Traditionally, fish by-products are used to make fishmeal. However, due to the high content of collagen proteins and fat in sockeye salmon heads, it is difficult to produce fishmeal from this raw material. Controlled enzymatic or combined hydrolysis allows protein, fat, and minerals to be extracted to supply the market with higher value products with desirable features. This research was aimed to analyse the chemical composition and biological value of hydrolysis products obtained from sockeye heads.
 Study objects and methods. We investigated hydrolysis products of sockeye salmon heads, namely protein hydrolysates, fat and sludge. Thermal hydrolysis and enzymatic-thermal hydrolysis were used for the tests. Thermal hydrolysis was realized in reactor. For enzymatic-thermal hydrolysis, the raw material was pre-treated by proteolytic enzyme Alcalase. The hydrolysates obtained were investigated. Chemical composition was determined in accordance with State Standard 7636-85. HPLC was used for molecular weight and amino acid analysis. Gas chromatography was used for fatty acid analysis. Biological value of proteins was determined by the balance of the amino acid composition comparing it with the “ideal protein model”.
 Results and discussion. Thermal hydrolysis resulted in the production of protein hydrolysate powder with protein content of 92.0% dry matter and a protein recovery rate of 39.6%. Combined hydrolysis resulted in the production of protein hydrolysate powder with protein content of 92.6% and a protein recovery rate of 83%. All protein hydrolysates contained all essential amino acids. The biological value of protein hydrolysate obtained by thermal and combined hydrolysis was 80.1 and 82.8%, respectively.
 Conclusion. Hydrolysed products obtained by thermal and enzymatic-thermal hydrolysis had a valuable chemical composition and could be recommended for food and feed use.

The Effects of Enzymes, Species, and Storage of Raw Material on Physicochemical Properties of Protein Hydrolysates from Whitefish Heads

“…Proteins are one of the most valuable components in fish heads [23]. The obtained FPHs had a higher protein content compared to other studies, which reported the protein contents of different fish protein hydrolysates to be between 50% and 90% [24][25][26][27][28]. However, they were in accordance with previous results on cod heads [7,8].…”

Transformation of Seafood Side-Streams and Residuals into Valuable Products

“…A high number of studies have been carried out on the properties and potential uses of fish side-streams and by-products during the last decade (Table 1). Studies in the latest years include Sockeye heads [96]; Atlantic cod backbones; Atlantic salmon backbones/frames [66,97]; salmon viscera [62,98]; Atlantic salmon heads, frames, and viscera [66,99,100]; rainbow trout heads [101]; rainbow trout byproducts [102]; mackerel heads, frames, and viscera [103]; fish waste [104]; heads, skins, and bones from fish discards [17]; heads and bone frames from catfish [105]; viscera from red tilapia [106]; squid byproducts [107]; and frame and head from tilapia [108].…”