<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

Abstract

ABSTRACT. In the last few decades, the offer of by-products obtained from the processing of tilapia (Oreochromis niloticus) has increased, and the need for developing products with high biological and nutritional values for use in animal nutrition motivated this study. Enzymatic hydrolysis of carcass, head and skin of tilapia was performed, as well as the separation of oil, residual solids and soluble proteins by centrifugation at high temperature and the spray drying of the protein fraction. Factorial designs were employed in the assays to evaluate the operating conditions of the spray dryer (inlet and outlet temperatures and flow rate) and the inclusion of drying aid agents (maltodextrin and calcium carbonate). The spray drying showed the best results with air inlet temperature of 190ºC, outlet temperature of 90ºC, flow rate of 30 L·h -1 including 10% maltodextrin (mass) in the liquid feed as a drying aid. The final powder recovery was higher than 90% and the physical, chemical and microbiological analyses met the Brazilian legal standards.

<b>Tilapia by-product hydrolysate powder in diets for Nile tilapia larvae

“…The chemical composition of the obtained hydrolysates of the residue from fish processing or from the whole fish varies widely, mainly attributed by the origin and composition of the raw material or process applied to obtain the final product (AbdulHamid, Bakar, & Bee, 2002;Dieterich et al, 2014;De Paris et al, 2016). Abdul-Hamid, Bakar, and Bee (2002) reported percentages of crude protein of 37.7 to 49.6% total fat 2.6 to 2.8% and moisture of 1.6 to 4.0% in dry hydrolysates by spray drying tilapia meat.…”

“…The fillet yield in the processing industry is 34-37% (Nguyen et al, 2010) generating more than 60% of residue (Chalamaiah, Kumar, Hemalatha, & Jyothirmayi, 2012), which display high level of high quality protein and can be used in human and animal nutrition after processing (De Paris et al, 2016).…”

“…The production of hydrolysates occurs under controlled temperature and pH conditions, with application of enzymes with high affinity with different substrates, like the tilapia processing residues (Robert et al, 2015;De Paris et al, 2016), in order to obtain a high quality product in comparison to the fish meal (Silva, Ribeiro, Silva, Cahú, & Bezerra, 2014). Its quality is given by the high protein content, the presence of peptides, free Acta Scientiarum.…”

“…However, the application of hydrolysates in industrial processes, its storage and transportation are obstacles, because they are in liquid form, as highlighted by De Paris et al (2016). The same authors, using spray drying technique in the protein hydrolysates produced from the residue of the tilapia filleting (head, carcass and skin), obtained positive results with the recovery of the product in dry form, which has a high nutritional quality and microbiological safety.…”

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

“…However, this method is quite expensive to apply on a larger scale. Other drying method used to prepare powdered FPH at an industrial scale is spray drying [13], which is lower in cost, but lower in protein content due to the addition of filler before spray dried. Protein hydrolysate from yellowstripes cads contained protein in the range of 39.94 -51.76% when it was dried by ultrasonic spray drier; and 50.90 -60.…”