Characteristics of Fish Protein Hydrolysate from Mackerel (Scomber Japonicus) By-Products

Abstract

Fishery processing industry produces a high number of by-products. Fortunately, some fish by-products can be reused and converted into valuable products, such as fish protein hydrolysates. Fish protein hydrolysate (FPH) is known to have a high functional value. This study aims to valorize the mackerel (Scomber japonicus) heads into FPH with biofunctional properties under different pH and hydrolysis duration. Hydrolysis was carried out at pH 0, 5, 7, and 9 for 12 and 24 hour. Response surface methodology was performed to determine the optimum production condition. The results showed that pH and hydrolysis duration had significant effects (p < 0.05) on yield, antioxidant activity, protein content, and degree of hydrolysis of mackerel FPH. The highest yield (59.89 ± 0.08%), with a protein content of 67.95 ± 0.49%, was obtained at pH 5 after 12 hour incubation. In addition, the mackerel fish protein hydrolysate had high antioxidant activity (36.95 ± 0.82%) with a degree of hydrolysis of 32.63 ± 1.12%. It was suggested that mackerel heads could be a potential resource to produce bio-functional fish protein hydrolysate. Further research on other properties of mackerel FPH and the use of different enzymes to produce better quality mackerel head FPH is recommended.

Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products

“…Table 7 shows the characterisation of the SPHFD and DSPHFD samples. The moistu content of the SPHFD and DSPHFD was 3.11% and 4.54%, respectively, and were similar the values reported in previous investigations in different hydrolysates of marine b products [34][35][36]. The protein content for the samples SPHFD and DSPHFD were 69.58 and 71.67%, respectively, lower than 80% of the protein content reported by Idowu et a [35] for salmon by-product hydrolysates but close to the values reported by Nurdiani al.…”

“…Ash content was 11.08% and 9.85% for SPH FD , and DSPH FD , respectively. These values were higher than those reported by Nurdiani et al [36] (5.40 and 6.56%) because the ash content of hydrolysates is affected by the addition of acids or bases used to fix the pH in the process. Furthermore, releasing minerals from the bones or aquaculture by-products could explain the high ash content.…”

“…Furthermore, releasing minerals from the bones or aquaculture by products could explain the high ash content. The DH % of the SPHFD sample was 20.44% Other authors have reported a wide range of DH %, between 7% and 50% [24,36].…”

“…The protein content for the samples SPHFD and DSPHFD were 69.58 and 71.67%, respectively, lower than 80% of the protein content reported by Idowu et a [35] for salmon by-product hydrolysates but close to the values reported by Nurdiani al. [36]. Ash content was 11.08% and 9.85% for SPHFD, and DSPHFD, respectively.…”

Bioactive peptides-derived from marine by-products: development, health benefits and potential application in biomedicine

“…Mackerel S. japonicus head (Nurdiani et al, 2022) Antioxidant (DPPH 15.64%-36.95%) Serine (21.16%), glycine (13.27%), histidine (7.99%), aspartic acid (6.82%), alanine (6.74%), glutamic acid (6.17%)…”