Investigation of the quality parameters of hydrolysates obtained from fish by‐products using response surface methodology

Abstract

Fish protein hydrolysates (FPH), which comprise a combination of small protein or peptide and free amino acids, may be suitable for use in a variety of applications. For this purpose, the hydrolysis process was carried out for the by-products of trout, whiting, and anchovy with alkaline protease, protamex, and flavourzyme, and the quality of the protein hydrolysate generated under optimized conditions was determined by proximate compositions, amino acid contents, heavy metal, and trace element levels and peptide molecular weight sizes. The time, temperature, and enzyme proportions were determined according to the hydrolysis degree (DH%) under optimum conditions identified by response surface methodology (RSM). The crude protein, lipid, and ash contents of trout, whiting, and anchovy by-products hydrolysates ranged from 77.03% to 88.54%, 3.28% to 6.12%, and 8.18% to 16.8% for dry matter, respectively.Considering the total amino acid contents, the highest number of amino acids was aspartic and glutamic acid in all fish and enzyme groups. In terms of essential amino acids, the highest concentrations of cystine, histidine, lysine, and methionine were found in anchovy by-product hydrolysates produced using the flavourzyme. Using FAO/WHO reference protein as a base, lysine was found to have the highest chemical score for trout by-products hydrolysates using protamex (85.14%), whiting byproducts hydrolysates using alkaline protease (83.66%), and anchovies by-products hydrolysates using flavourzyme (88.45%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the electrophoresis pattern of the hydrolysates of trout, whiting, and anchovy by-products optimized with the RSM using alkaline protease, protamex, and flavourzyme enzymes showed variations depending on the enzyme type and fish by-products.

Effects of Protein Hydrolysate Derived from Anchovy By-Product on Plant Growth of Primrose and Root System Architecture Analysis with Machine Learning

“…Protein hydrolysate was produced enzymatically from by-products (head and viscera) of anchovy (Engraulis encrasicolus), a common species in the Black Sea region in Türkiye. The optimized protocols for FPH production from anchovy waste by Korkmaz et al [33] and Korkmaz and Tokur [34,35] were used. The anchovy waste materials were collected from commercial fisheries and brought immediately to the laboratory in a cold chain.…”

“…The RF technique has been successful in both regression and classification tasks and is well-known for its efficiency and ease of use. Previous research has shown that the RF model possesses several prominent characteristics, including its ability to prevent overfitting, its proficiency in handling noise, and its efficient management of a large number of features [34]. The RF method employs bagging, also known as bootstrap aggregation, and the final outcome is determined by the decision of the trained tree.…”

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

“…In terms of industrial production, 40% of fish products are used for human consumption and the remaining 60% are waste products that include fins, viscera, head, skin and trimmings [ 13 ]. Therefore, the disposal of fish by-products is a serious problem in many regions and causes serious environmental pollution that could be overcome by using different techniques to utilize fish by-products [ 143 ] ( Figure 5 ).…”