Extraction of muscle proteins and gelatine from cod head

A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis from Tilapia Fish Waste Mince

“…Tilapia waste showed relatively higher ash content (8.6%) when compared with other fish waste such as cod head (Arnesen and Gildberg, 2006), catfish frame (Amiza et al, 2011) and catla visceral waste (Bhaskar et al, 2008) which are 6.8, 7.08 and 2.50% respectively, but had lower ash content compared with Alaska pollock frame which is 14.99% (Hou et al, 2011). High ash content is largely contributed by bones in every part of tilapia waste including head and frame (Batista et al, 2010).…”

“…Due to the growing demand for tilapia fillet in producing fish-based food products, large amounts of waste have been generated. This waste is usually discarded and cause numerous environmental problems (Arvanitoyannis and Kassaveti, 2008) and contain considerable amounts of proteins that are known to possess high nutritional value with respect to essential amino acid composition (Venugopal, 2008) and rich protein content (Arnesen and Gildberg, 2006) varying from 15-60% (Je et al, 2004;Jung et al, 2006;Sathivel et al, 2004). Recovery of proteins from these wastes and conversion to high value products such as bioactive peptides is a very exciting and promising alternative.…”

“…This waste is an excellent raw material for the preparation of high value products including protein foods. Fish waste is a good source of protein (Arnesen and Gildberg, 2006), but a huge amount of the waste is still being discarded without much effort to recover its protein (Kristinsson and Rasco, 2002). These wastes contain good amount of protein rich material that are normally processed into low marketvalue products, such as animal feed, fish meal and fertilizer (Hsu, 2010).…”

Collagen Sources and Areas of Use

“…The disadvantages of this method are poor functionality, off-flavours, high cost of production and traces of the solvent in the final product, making it commercially unsuccessful. Another chemical method for the production of fish protein concentrate and gelatin was reported by Arnesen and Gildberg [12]. 2000 g of the Atlantic cod are added to 2000 mL of water and the pH is adjusted to 11 with 62 mL of 3 M NaOH.…”

Amino acid profile of the gelatin extracted from the scales of catla, rohu, grass carp and their mixed type

“…Skins and bones from many fish species have been investigated as raw material for gelatin production (Cheow et al 2007). However, current production of fish gelatin is only 1% of the annual world gelatin production (Arnesen and Gildberg 2006).…”