Tilapia By-products: Characterizing Fish Protein Hydrolysate | InformativeBD

Mark Joseph R. Rafael, and Ravelina R. Velasco, from the different institute of the philippines, wrote a research article about, Tilapia By-products: Characterizing Fish Protein Hydrolysate, entitled, "Characterization of Fish protein Hydrolysate from Tilapia by-products using acid and enzymatic hydrolysis".This research paper published by the International Journal of Biosciences | IJB. an open access scholarly research journal on Biosciences, under the affiliation of the International Network For Natural Sciences | INNSpub.an open access multidisciplinary research journal publisher.

Abstract

Waste management has been a significant problem in the fish processing industry due to environmental and public health impacts. Food products can be developed from the by-products of the aquaculture industry. This study extracted and characterized fish protein hydrolysate (FPH) from tilapia by-products (viscera). It was produced by enzymatic and acid hydrolysis. The degree of hydrolysis (DH), protein pattern, solubility, emulsifying, and foaming properties of the FPH were determined. The yield of the fish protein hydrolysate increased with increasing concentration for acid hydrolysis. Decreasing total protein was observed with the use of increasing HCl concentration. The DH ranged from 12.79-13.95%. The molecular weight distribution of fish protein hydrolysate using acid and enzymatic hydrolysis was analyzed by SDS-PAGE. Limited hydrolysis formed larger peptides which led to improved emulsification and foaming properties of the fish protein hydrolysate. Tilapia intestine crude enzyme hydrolysis produced FPH with higher solubility in water than using acid solutions. The optimum concentration for acid hydrolysis to produce FPH with high emulsifying activity index was found to be 4M acid solution. The Foaming stability for both the acid and enzymatic hydrolysis were low ranging from 9.17% 10.83%. Based on their characteristics and quality, fish protein hydrolysate extracted using acid and enzymatic hydrolysis were within the criteria that can be used as a value-added product in nutraceutical supplements such as sources of small peptides and amino acids in dietetic foods. The improved solubility, emulsifying and foaming capacities of tilapia protein hydrolysate warrant its application in formulated food systems. 

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Introduction

Tilapia are prepared by bleeding, gutting, beheading, filleting, skinning, and trimming before being bought by consumers. The potential use of fish by-products should be considered. Increasing focus on the utilization of fisheries by-products in product development and value addition can be explained through waste management efforts and characterization of the raw materials as a potential food protein source and functional foods. Several food products could be obtained from the wastes of the aquaculture by-products industry. 

Fish protein hydrolysates are products of hydrolysis reaction by breaking the peptide bonds in proteins resulting in shorter peptides or amino acids which are easier for animals to absorb. Extraction of proteins from by-products and conversion to high value products, such as bioactive peptides is a very promising alternative. Bioactive peptide production from fish by-products has received growing attention due to their physiological activities as antioxidant and antihypertensive suitable for healthcare and nutraceutical applications (He et al., 2013; Je et al., 2005; Jung et al., 2006). 

The considerable volume of tilapia produced in the country, aside from the significant requirement for processing before final sale generates a large amount of solid waste or residues and by-products, which account for up to 70% of the total fish weight. These so-called wastes composed of the head, carcass, bones, skin, fins and viscera of tilapia are traditionally considered of low economic value and are disposed in land-based waste disposal system or at sea. Moreover, a large amount of fish is also being discarded each year due to fish kill and disease outbreaks. If not properly discarded or used, they can be an important environmental contamination source since the release of these organic wastes might significantly change the community structure and biodiversity of the benthic assemblages(Caruso, 2015). It is estimated that 32 million tons of waste are produced from the total fish capture and are not used as food (Kristinsson & Rasco, 2000). One of the important waste reduction strategies for the industry is the recovery of marketable by‐products from fish wastes (Arvanitoyannis & Kassaveti, 2008). The study was conducted to produce and characterize fish protein hydrolysate from tilapia by-products.

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Source: Characterization of Fish protein Hydrolysate from Tilapia by-products using acid and enzymatichydrolysis