Proteolytic processing of Atlantic mackerel (Scomber scombrus) and biochemical characterisation of hydrolysates

Abstract

Research on fish composition has demonstrated that they constitute a promising source of molecules with health benefits. In the present study, Atlantic mackerel (Scomber scombrus) was processed using ProtamexÒ and the distribution of nutrients in various fractions obtained following membrane filtration was analysed. The fish starting material was approximately 84% water and the dry matter contained 42.7% proteins, 45.2% lipids and 5.6% minerals. The recovery of fish dry matter in the liquid hydrolysate was 77.8%. Most of the fractions were protein-enriched and characterised by a well-balanced amino acid composition, notably in terms of the most essential amino acids and by molecules of relatively low molecular weight (£42 kDa). Even before process optimising, the biochemical and nutritional analyses indicate that the Atlantic mackerel may provide high-value products for future applications in the health and food sectors.

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

“…This agrees with the findings of other researchers [20,21]. Guerard et al [20] extracted proteins from yellowfin tuna (Thunnus albacares) using alcalase (0.2-3% w/w) at a pH of 8.0 and a temperature of 55°C for 6 h Beaulieu et al [31] extracted proteins from Atlantic mackerel (Scomber scombrus) using protamex under optimum conditions (0.001% enzyme concentration, a pH of 8 and a temperature of 40°C for 120 min) and achieved 77.8% recovery, which is similar to the protein recovery (76.30%) achieved from whole fish in this study.…”

Production of antibacterial fraction from Atlantic mackerel ( Scomber scombrus ) and its processing by-products using commercial enzymes

“…Derivated amino acids were separated by reversed-phase high performance liquid chromatography (RP-HPLC) and quantified by fluorescence detection (Beaulieu et al, 2009). …”

“…Chemical composition of fractions obtained after hydrolysis of the whole mackerel and its by-products was determined as described previously (Beaulieu et al, 2009). Moisture and minerals (ashes) were measured using the official methods of analysis of the Association of Official Analytical Chemists (Williams, 1984).…”

“…Previously, we have shown that Atlantic mackerel represents a valuable source of food with high nutritional value (Beaulieu et al, 2009). Interestingly, whole mackerel hydrolysate using protamex contained high amounts of proteins and wellbalanced fat and amino acid composition, notably in terms of essential amino acids (Beaulieu et al, 2009). In this study, we aimed to develop a new hydrolysis process of whole mackerel and its processing by-products using different commercial enzymes including protamex, neutrase, papain, and flavourzyme.…”

“…A growing number of bioactive peptides are being identified in sea-food protein hydrolysates and shown to have antioxidant Mendis et al, 2005;Rajapakse et al, 2005), antihypertensive (Byun and Kim, 2001;Lee et al, 2010), anticoagulant (Jung and Kim, 2009), or antimicrobial (Liu et al, 2008;Sila et al, 2014) properties. Previously, we have shown that Atlantic mackerel represents a valuable source of food with high nutritional value (Beaulieu et al, 2009). Interestingly, whole mackerel hydrolysate using protamex contained high amounts of proteins and wellbalanced fat and amino acid composition, notably in terms of essential amino acids (Beaulieu et al, 2009).…”