Abstract
Large volumes of waste are generated in the processing operations of the fishing industry. These effluents contain potentially useful proteins. However, it is necessary to concentrate them for utilization. The stickwater (SW) resulting from this operation was subjected to a protein-fractionation step, pH adjustment (acid + alkaline) and ultrasonic pulsing in order to aid in hydrolysis and evaluate its functional and nutritional properties. The protein fractions, as well as the protein hydrolysates present in the tail water, had a chemical composition of 54.85 ± 4.21 and 74.81 ± 3.89 protein (%), 0.8 ± 0.1 and 0.2 ± 0.015 fat (%), 7.21 ± 0.67% ash (%), respectively. The increase in low-molecular-weight peptides results in an increase in free-radical scavenging activity. However, the increase in ferric-reducing antioxidant power may be due to the HCl treatment performed by the company. An increase in the functional properties of the samples treated with ultrasonic pulses was observed. Therefore, the chemical, nutritional and functional characteristics of stickwater suggest its potential use as a food additive.
Highlights
Production of global fisheries has reached catch volumes of up to 179 million tons of fish, with 205 million tons forecast to be reached by 2030
SW from a batch containing the species California anchovy (Engraulis mordax) and Pacific anchovy (Cetengraulis mysticetus) was collected directly from storage tanks in high-density polyethylene gallons and quickly placed on ice, where it was stored at −20 ◦ C until further analysis
This study confirms the presence of functional properties in anchovy stickwater
Summary
Production of global fisheries has reached catch volumes of up to 179 million tons of fish, with 205 million tons forecast to be reached by 2030. Only 50–60% of marine catches are used for human consumption [1], increasing waste and byproducts of fishing. In this industry, as much as 70–75% of catches can be considered waste or byproducts [2,3]. Skin, scales, shells, gills, dark meat, heads, bones, spines and effluent. These products are usually thrown into the environment without any treatment or added value [4,5]. With the elaboration of these products, an intermediate effluent commonly called stickwater (SW) is generated [7]
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