Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

Malnutrition is still a major problem in Indonesia, particularly stunting and acute malnutrition due to protein deficiency. In contrast, Indonesia is rich in protein sources such as fish but they are poorly utilized. Biologically processed fish protein hydrolysate (FPH) has proven to be highly nutritious and digestible. Our preliminary study in developing the High Protein Complementary Food (HPCF) formula for infant enriched with FPH, showed that of 17 formulas, 3 formulas was the best. This study was aimed to analyzing sensory analysis using the hedonic test, physical analysis and absorption protein. The result shows that the hedonic test of FPH-enriched HPCF infant food revealed that the product was acceptable in term of colour, aroma and texture. In comparison to the commercial product, FPH-enriched instant HPCF infant product had higher bulk density. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P, and the lowest rehydration was F2-P. Compared to commercial products, the instant FPH-enriched HPCF baby porridge has a bulk density that is greater than that of commercial products. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P and the lowest time for Rehydration was at F2-P. HPCF enriched with FPH showed the best protein absorption significantly in the P2 treatment group

Nutritional evaluation of fish protein hydrolysate and its application in piglet production

This study was conducted to determine the digestible energy (DE), metabolizable energy (ME), and ileal digestibility of amino acids (AA) of fish protein hydrolysate (FPH), and to evaluate the effects of FPH on the performance of piglets. In Exp. 1, the available energy content of FPH was determined by difference methods: 12 barrows with an initial body weight (BW) of 40.0±2.1kg were randomly assigned into two dietary treatments with six replicates per treatment, the treatments contained a corn basal diet and an experimental diet in which 20% corn was replaced by FPH. The experiment was lasted for 12 days, with 7 days adaptation period followed by 5 days total collection of feces and urine. In Exp. 2, the standardized ileal digestibility (SID) of AA in FPH by the N-free method was determined, 12 barrows (initial BW of 35.3±1.8 kg) with ileal T-cannulas were randomly allotted into two treatments with six replicates per treatment, the dietary treatments consisted of an experimental diet and a N-free diet. The experiment was lasted for 7 days, with 5 days adaptation period followed by 2 days collection of ileal digesta. In Exp. 3, the effect of FPH on the performance of piglets was conducted. 192 piglets (initial BW of 8.10±1.8kg) were randomly allotted into four treatments with six replicates per treatment. The treatments were a control diet with fish meal (FM) and part or all FM was replaced by FPH, got diets containing 2%, 3% or 5% FPH. The experiment lasted for 28 days. Results showed that: In Exp. 1, the DE and ME of FPH were 21.12MJ/kg and 20.28MJ/kg. In Exp. 2, the SID of Lys, Met, Thr and Trp were 79.99%, 87.17%, 68.29%, and 71.53% respectively. In Exp. 3, addition of 3% FPH increased nutrient digestibility and volatile fatty acid content in feces. Addition of 5% FPH increased the average daily feed intake (ADFI), significantly increased (P<0.05) the activities of total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and immunoglobulin A (IgA), while significantly decreased (P<0.05) the average daily gain (ADG). In conclusion, FPH had a high value of digestible energy and ileal digestible essential amino acids, could improve nutrient digestibility, immunity, antioxidant capacity, and intestinal health of piglets, while adverse to nitrogen deposition in piglets.

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

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.

Agricultural Bio-Stimulant Activity of Fish Protein Hydrolysate from Common Silver Belly (Gerres subfasciatus)

Taking into account of using the fish industry wastes and for expanding the incentive to a few under used fish species, protein hydrolysates from fish proteins are being set up by a few specialists everywhere throughout the world. Fish Protein Hydrolysates (FPH) are breakdown results of enzymatic transformation of fish proteins into smaller units like peptides, which typically contain 2-20 amino acids. Their worth has been expanded by utilizing them as fluid bio compost, feed supplement and bioorganic fertilizer. From the research carried out at our laboratory, Dry fish silver belly with both microbe and enzyme acquired from cultural broth of lactobacillus species, catalyst papain demonstrated positive upgrade of development and advancement of plants tested. In view of the yield of FPH concentrates from both microbial and enzymatic hydrolysis, the pace of seedling life list in Urad dhal, green gram and okra got higher in 0.1-0.5% convergence of dry fish hydrolysate from lactobacillus treated than in the control variation. With respect to the seeds of urad dhal, green gram and okra, the germination rate and seedling energy list from treated seeds surpassed control by 19.11-128.71%. The positive effect of dry fish protein hydrolysate by microbial procedure on germination rate, seedling life record rate in 3 kinds of seeds is the reason for the improvement of protein hydrolysate item for application in crop creation utilizing dry fish squanders. The Seedling grown in 0.5% concentration of fish hydrolysates showed significant increase in seedling vigour index of Urad dhal (13.29 ± 0.12 %), Green gram (14.1 ± 0.17%) and Okra (5.39 ± 0.43 %) was recorded through one way Analysis of Variance (ANOVA). By HPLC determination amino acid results determined that protein hydrolysates process can be stopped on 7th day (643.56ppm) whereas @ 10th day amino acid decreased (326.24ppm). Results suggest that probiotic assumes a superior job in dry fish protein hydrolysates than compounds when contrasted and yield and prudent astute.

The effect of hydrolyzate on amino acid levels in Nile tilapia (Oreochromis niloticus)

Fish is one of the most important foods in the human diet because of its high nutritional quality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromis niloticus). Nile tilapia has a high nutrient content, especially protein. To obtain better benefits from fish protein, it can be processed into fish protein hydrolysate (FPH) products. Fish protein hydrolysates (FPH) which contain a mixture of small protein or peptides and free amino acids are beneficial for children diet, in preventing and combating malnutrition problems through readily absorbed essential amino acids. This study aimed to analyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Nile tilapia. The treatments included processing Nile tilapia into hydrolysate and analyse amino acids of Nile tilapia before and after hydrolysate. The process of making FPH uses a local microbial protease enzyme from Bacillus licheniformis. Amino acids composition was analysed using an internal method developed by Saraswanti Indo Genetech laboratory (18- 5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test. The results showed there were significant differences in the rate of all amino acid profiles (p<0.05), except L-Aspartic Acid, L-Tyrosine and L-Histidine (p>0.05). From the research, it can be concluded hydrolysate processing has an effect on the increase of Lglutamic acid and L-lysine amino acid.

Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p<0.05). The higher fish mince ratio caused an increase in texture profile and a betteremulsified microstructure with fewer voids compared to the control. The fish protein hydrolysate could help maintain oxidative stability, as it has antioxidant properties. Moreover, the sensory evaluation indicated that all formulations of shortfin scad sausage incorporated with surimi and fish protein hydrolysate can be accepted by consumers, with formulation B had the highest rank as compared to control (100% surimi).