Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Optimization of single‐step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent

“…Gelatin contains chains of peptides or amino acids with the ability to donate electrons, which can stabilize free electrons and hence terminate the free radical formation chain reaction (Viji et al., 2019). Radical scavenging activity is largely dependent on factors, such as peptide size, amino acid composition, and functional groups (Kumari et al., 2023). The presence of DPPH radical scavenging activity in gelatin will aid the retardation of oxidation deterioration and suggests its potential application in food products.…”

“…As pink perch is a lean fish, therefore, a relatively lower fat content was observed in PG (0.13% ± 0.02%) as compared to BG (3.36% ± 0.17%) ( p < 0.05). Low moisture and fat content in powdered products increase product stability due to reduced microbial growth and oxidative deterioration (Kumari et al., 2023). Moisture and fat content of PG obtained in this study were also observed to be lower than the previously reported values for pink PG 8.73% and 0.55%, respectively (Koli et al., 2012).…”

“…Amino acids also play an important role in the flavor development of food products and are considered one of the primary tastants. Amino acids, such as tryptophan, isoleucine, tyrosine, phenylalanine, leucine, and valine, impart bitter taste, whereas threonine, glycine, serine, proline, and alanine are associated with sweet taste (Kumari et al., 2023). In this study, sweet taste imparting amino acids in the PG (53.32% ± 0.56%) were higher than the BG (31.67% ± 0.24%), whereas a higher content of bitter taste imparting amino acids was present in the BG (27.84% ± 0.18%) as compared to the PG (11.24% ± 0.29%) ( p < 0.05).…”

“…Surimi is a fish mince product prepared by mechanically deboning the fish and repeated washing of the flesh part. It is an intermediate product used as a basic ingredient in crab sticks, kamaboko, and fish ball (Kumari et al., 2023). In 2018, global surimi production was estimated to be approximately 822,000 metric ton, of which 536,000 metric ton was produced from tropical fish (Jaziri et al., 2021).…”

“…Surimi is a fish mince product prepared by mechanically deboning the fish and repeated washing of the flesh part. It is an intermediate product used as a basic ingredient in crab sticks, kamaboko, and fish ball (Kumari et al, 2023).…”