Proximate Composition and Nutritional Profile of the Black Sea Anchovy (<i>Engraulis encrasicholus</i>) Whole Fish, Fillets, and By-Products

Gencbay, Gokhan; Turhan, Sadettin

doi:10.1080/10498850.2014.945199

Cited by 37 publications

(19 citation statements)

References 17 publications

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“…Amino acid composition (Table S2) showed no significant differences among hydrolysates, since same viscera protein was employed. The content in essential amino acids of tuna viscera hydrolysates was similar to other viscera hydrolysates (Gencbay & Turhan, ), but lower than that found in Yellowfin tuna viscera hydrolysate (Ovissipour et al ., ). As in most of the reported fish protein hydrolysates (Chalamaiah et al ., ), aspartic acid and glutamic acid were the major amino acids.…”

Section: Resultssupporting

confidence: 79%

Valorisation of tuna viscera by endogenous enzymatic treatment

Maiz

Guadix

et al. 2018

Int J of Food Sci Tech

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Fish processing industry generates a considerable amount of by-products which represent an environmental problem. Only a small portion of these residues is used for the production of low marketable products. Therefore, industrially scalable processes yielding value-added products would be highly desirable. Different to others studies, this work deals with potential valorisation of bullet tuna (Auxis rochei) viscera using its endogenous enzymes without previous separation stage for the production of bioactive hydrolysates. Functional and bioactive properties of hydrolysates produced at different degree of hydrolysis (DH 3%, 6% and 9%) were evaluated. The endogenous enzyme hydrolysates (EH) obtained by the proposed low cost treatment were compared with hydrolysates produced with a well-known commercial enzyme: subtilisin. Regarding functional properties, EH presented similar or even better solubility, emulsifying and oil binding capacities than subtilisin hydrolysate (SH). EH also showed very interesting antioxidative properties, particularly metal reducing and radical scavenging activity. Additionally, the ACE inhibitory activity of EH at low degree of hydrolysis was comparable to SH. According to these results, bullet tuna viscera protein can be value-added by endogenous enzyme hydrolysis.

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Section: Resultssupporting

confidence: 79%

Valorisation of tuna viscera by endogenous enzymatic treatment

Maiz

Guadix

et al. 2018

Int J of Food Sci Tech

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“…This high degree of chemical variability among species have been reported for other residues. In addition, intrinsic factors (age, sex, and life cycle) and extrinsic factors (temperature, salinity, and feeding) [25,26]. However, no data about chemical composition of gills were found in the literature.…”

Section: Chemical Mineral and Amino Acids Composition Of Fish Residuesmentioning

confidence: 99%

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

et al. 2020

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Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.

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“…4b). Lower FRAP and DPPH scavenging activity values could be att ributed to free sulfh ydryl groups and amino acids of anchovy by-product protein such as tryptophan, methionine and tyrosine (32). Eff ect of thyme essential oil on the antioxidant capacity of chitosan fi lms was discussed by Altiok et al (12) and Bonilla et al (30), by Espitia et al (33) in edible açai fi lms and Jouki et al (14) in quince seed mucilage fi lms.…”

Section: Antioxidant Capacity Of Fi Lmsmentioning

confidence: 99%

Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil

Tural

Turhan

2017

Food Technol. Biotechnol.

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SummaryIn this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein fi lms with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The fi lms with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control fi lm (p<0.05). The incorporation of thyme essential oil aff ected transparency values of the fi lms, but only the addition of 1.5 % of thyme essential oil signifi cantly reduced the transparency (p<0.05). In the fi lm matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The fi lms with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in fi lms with thyme essential oil. The antioxidant capacity of the fi lms was improved by incorporating thyme essential oil depending on its volume fraction.

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Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products

Cited by 37 publications

References 17 publications

Valorisation of tuna viscera by endogenous enzymatic treatment

Valorisation of tuna viscera by endogenous enzymatic treatment

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil

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