Utilization of Fish Waste as a Value-Added Ingredient: Sources and Bioactive Properties of Fish Protein Hydrolysate

2022 ◽  
pp. 203-225
Author(s):  
Ajay S. Desai ◽  
Margaret Brennan ◽  
S.S. Gangan ◽  
Charles Brennan
Keyword(s):  
Protein Hydrolysate ◽  
Value Added ◽  
Fish Protein ◽  
Fish Waste ◽  
A Value ◽  
Bioactive Properties ◽  
Fish Protein Hydrolysate

scholarly journals Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

2010 ◽  
pp. n/a-n/a ◽  
Author(s):  
Laurent Picot ◽  
Rozenn Ravallec ◽  
Martine Fouchereau-Péron ◽  
Laurent Vandanjon ◽  
Pascal Jaouen ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Fish Protein ◽  
Bioactive Properties ◽  
Fish Protein Hydrolysate

scholarly journals Antioxidant activity of protein hydrolysate from snakehead fish (Channa striata) viscera obtained by enzymatic process

2021 ◽  
Vol 919 (1) ◽  
pp. 012046
Author(s):  
V Agustin ◽  
A Husni ◽  
M M P Putra
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Protein Solubility ◽  
Value Added ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Channa Striata ◽  
Fish Protein Hydrolysate

Abstract Snakehead fish (Channa striata) in South Sumatra, Indonesia has been widely used as a raw material in the processing of typical Palembang food industry, namely pempek, kemplang, and kerupuk. During its processing, not all parts of the fish can be utilized. In general, only 40% of the fish is used for consumption and 60% is wasted as by-products. One of the by-product produced during processing is viscera which can still be used as value-added products. One alternative is to use viscera as raw material in the production of fish protein hydrolysate (FPH) which is well known to have functional properties such as antioxidant, antibacterial, antihypertensive, and anticancer. This research was aim to determine the antioxidant activity of FPH made from snakehead fish viscera as a source of natural antioxidants. The research was conducted by papain treatments with the concentration of enzymes used were 1%, 2% and 3%. Evaluation of the hydrolysis process was done by measure the soluble protein and DH (degree of hydrolysis) while antioxidant activity was carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline6-sulfonic acid) assay. DH of fish protein hydrolysate was found to be 68.79%, 77.06% and 72.63%, respectively while protein solubility gave values of 5.69%, 6.15% and 6.56% respectively. The highest antioxidant activity was attained at enzyme concentration of 3% with DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline 6-sulphonic acid) value were 37.26% and 58.58% respectively.

scholarly journals Taste Peptide Fractionation from a Fish Protein Hydrolysate

1973 ◽  
Vol 37 (12) ◽  
pp. 2891-2898 ◽  
Author(s):  
Masao FUJIMAKI ◽  
Soichi ARAI ◽  
Michiko YAMASHITA ◽  
Hiromichi KATO ◽  
Masatoshi NOGUCHI
Keyword(s):  
Protein Hydrolysate ◽  
Fish Protein ◽  
Peptide Fractionation ◽  
Fish Protein Hydrolysate

scholarly journals Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e8297 ◽  
Author(s):  
Asep A. Prihanto ◽  
Rahmi Nurdiani ◽  
Annas D. Bagus
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Fish Protein Hydrolysate ◽  
High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

scholarly journals Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration

2003 ◽  
Vol 9 (3) ◽  
pp. 257-263 ◽  
Author(s):  
Md. Abu Ali KHAN ◽  
Md. Anwar HOSSAIN ◽  
Kenji HARA ◽  
Kiyoshi OSATOMI ◽  
Tadashi ISHIHARA ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
The State ◽  
Fish Protein ◽  
State Of Water ◽  
Fish Protein Hydrolysate
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