Characteristics of Fish Protein Hydrolysate from Yellowstripe Scad (Selaroides leptolepis) Produced by a Local Microbial Protease

Abstract

Fish protein hydrolysate (FPH) containing small protein or peptides and amino acids has a great attention related to the provision of high protein foods to overcome the problem of malnutrition. This research was purposed to prepare FPH from yellowstripe scad (Selaroides leptolepis) by using a local microbial protease from Bacillus subtilis BII-1. Hydrolysis process was done in a laboratory scale (500 g minced fish) at 55 o C for 6 h. The liquid hydrolysate was then spray dried using whey protein and maltodextrin at a concentration of 20 and 30% for each filler. The treatment of whey protein powder produced FPHs with higher protein content (31.71-33.97% db) and slightly yellowish in color compared to maltodextrin (11.88-16.66% db). Their foaming capacity and stability were 20-100% and 15% in 5-10 min, respectively. However, FPHs prepared with maltodextrin had no foaming capacity. The hydrolysates from both treatments had low water and oil absorption with the value less than 3 mL/g hydrolysate. A trial on scaling up production using 30 kg fish, showed that optimization or adjustment should be carried out due to the high amount and high protein content of the residual products.

Reproductive Biology of Oci Fish Selaroides leptolepis in Tomini Bay

“…The small pelagic fish that has the scientific name as Selaroides leptolepis is also named as the yellowstrip scad. (Fawzya et al, 2020;Fuad et al, 2020;Hussin et al, 2019;Jaafar et al, 2020;Desrita et al, 2020). Oci is categorized as an essential commodity for local society due to its high market demand.…”

Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

“…In addition to bitterness and functional and bioactive properties, color is one of the most important sensory parameters of the hydrolysate, affecting the overall product acceptance [ 47 ]. Color is the first sensory attribute assessed by the consumer.…”

Physicochemical and Functional Properties of Rainbow Trout (Oncorhynchus Mykiss) Hydrolysate

“…However, increasing the degree of hydrolysis generally increase the number of short-chain peptides, resulting in a hydrolysate with higher solubility and bioactive and functional properties [42,46]. In addition to bitterness and functional and bioactive properties, color is one of the most important sensory parameters of the hydrolysate, affecting the overall product acceptance [47]. Color is the first sensory attribute assessed by the consumer.…”