Abstract
BackgroundFish 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.MethodsHydrolysis 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.ResultsThe 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.
Highlights
Parrotfish (Chlorurus sordidus) are one of the most important fish commodities in Indonesia (Adrim, 2010)
This study aimed to determine the characteristics of protein hydrolysates from parrotfish (C. sordidus) heads, extracted at different pHs and hydrolysis duration periods
Fish protein hydrolysate from parrotfish heads Five layers were formed after centrifugation
Summary
Parrotfish (Chlorurus sordidus) are one of the most important fish commodities in Indonesia (Adrim, 2010). In 2014, parrotfish fishing production increased by 18.8% (76 tons) compared to all reef fish fisheries in the Asian region (Food & Agriculture Organization (FAO), 2015). Out of all the other body parts, the head accounts for approximately 19% of the total fish processing-byproducts from fillet processing (Anil, 2017). In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Results: The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. 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
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