Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets

Abstract

Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

“…Particularly, fish bones are good sources of protein and bio-calcium [3]. After appropriate processing, these raw materials may find potential applications among a series of food products [4][5][6][7].…”

Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates

“…The ABTS radical scavenging activity of the SPH was measured according to the method of Zhang, Dong and Dai [ 12 ]. Briefly, 50 μL of SPH was added to 150 μL of diluted ABTS solution (absorbance of 0.70 ± 0.02 at 734 nm).…”

“…The ferrous iron’s chelating activity of SPH was determined according to Zhang, Dong and Dai [ 12 ]. Briefly, 1 mL of SPH was mixed with 0.1 mL 2 mM FeCl 2 and 3.7 mL deionized water.…”

“…These fish by-products, especially fish skins, are a good source of collagen or gelatin and are widely used in the food, cosmetic, and biomedical industries. They are also the raw materials for the production of bioactive peptides or protein hydrolysates, which can be used as functional food ingredients [ 12 , 13 ]. Although processing protein hydrolysates into powders is a common procedure, to our knowledge, limited research has been undertaken on developing drying strategies to balance the preparation process, functionality, and bioactivity of hydrolysates [ 14 , 15 ].…”

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

“…To minimize the deteriorative reaction, some synthetic antioxidants are currently being used, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) [ 8 ]. However, they are generally toxicological and carcinogenic [ 9 ], limiting their application in the frozen food industry.…”