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Abstract
Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% recovery of total protein in RLH by the chemical process and 54.5% recovery of total protein in RLH by the enzymatic process). The emulsifying capacity of LPH produced by the chemical process (69.7 m2/g) was significantly higher than the emulsifying capacity of the LPH produced by the enzymatic process (20.7 m2/g), and also exceeds the emulsifying capacity of cow gelatine (50.3 m2/g), a commercial emulsifier in the food industry. LPH produced by the chemical process possess 30.3% essential amino acids. This content is comparable with the essential amino acid content of fish protein, a commonly recognized food resource for essential amino acid supplement for human. The content of heavy metals, including inorganic arsenic, of LPH is lower than the standard levels regulated by Food Standard Australia and New Zealand (FSANZ). These results demonstrated the potential value of LPH used as a safe emulsifier with significant nutritional value for the food industry.
Highlights
Lobster heads consist of material left over from the tail meat, a consumable part of lobsters
Fish processing coproducts are used for comparison because they have been identified as a good resource for the production of protein hydrolysate (Kristinsson and Rasco 2000; Sanmartin et al 2009)
It was found that the chemical process is more cost-effective, due to its 30% higher Lobster protein hydrolysates (LPH) production yield
Summary
Lobster heads consist of material left over from the tail meat, a consumable part of lobsters. In Australia, seafood industries discard over 100,000 tons of various marine coproducts annually (Peter and Clive 2006) It costs Australian dollar (AUD) 150 per ton to discard these coproducts because they are classified as certified waste due to their high content of organic matter (Oliveira et al 2009). The Australian lobster industry could spend over AUD 500,000 per annum on the disposal of RLH, rather than generating benefits via productive utilization and value adding. This inefficient business model has been identified to be cost-ineffective and environmentally unfriendly. The utilization of seafood coproducts, including RLH, to produce value-a dded products has been highlighted by the Australian Seafood Industry Council as a high priority area that needs to be addressed (Ian et al 2004)
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