Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation
✍ Scribed by Liaset, Bjoern; Lied, E; Espe, M
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 147 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Fish frames without heads from Atlantic cod and Atlantic salmon were proteolysed with the industrial enzymes neutrase 1 , alcalase 1 and pepsin for 1, 15, 30, 45, 60, 90 and 120 min. After 120 min of hydrolysis, salmon treated with alcalase and cod treated with pepsin yielded signi®cantly (p 0.05) higher protein recoveries (67.6 and 64% respectively) as compared to salmon treated with neutrase or pepsin and cod treated with neutrase or alcalase (53±62%). To minimise bitterness in the ®sh hydrolysates, kojizyme 2 was added after 120 min of pre-hydrolysis with alcalase, and the hydrolysis was run for additional times of 120, 240, 360, 480, 600 and 720 min. Protein recovery did not change signi®cantly during the hydrolysis with kojizyme, but the degree of hydrolysis increased signi®cantly (p 0.01) in both the cod and salmon hydrolysates. A hydrolysate from cod treated with alcalase (150 min) followed by treatment with kojizyme (510 min) was produced. The ®nal hydrolysate was freeze-dried to a ®sh protein hydrolysate (FPH) and chemically characterised. The nutritional value of the FPH was established in an experiment with rats. Inclusion of 10% FPH-N showed signi®cantly (p `0.05) higher nutritional value as compared to rats fed higher inclusion levels of FPH.