Production and characteristics of fish protein hydrolysate from parrotfish ( Chlorurus sordidus ) head

• Published in: PeerJ (San Francisco, CA) Vol. 7; p. e8297
• Main Authors: Prihanto, Asep A, Nurdiani, Rahmi, Bagus, Annas D
• Format: Journal Article
• Language: English
• Published: United States PeerJ. Ltd 20.12.2019; PeerJ, Inc; PeerJ Inc
• Subjects: Amino acid composition; Amino acids; Antioxidant; Antioxidants; Antioxidants (Nutrients); Aquatic and Marine Chemistry; Backup software; Biotechnology; Chlorurus sordidus; Endogenous enzyme; Enzymes; Fish protein hydrolysate; Fish-by product; Fisheries; Fishes; Food additives; Food industry; Food Science and Technology; Hydrolysates; Hydrolysis; Industrial applications; Molecular weight; Parrotfish; pH effects; Protein hydrolysates; Proteins; Salmon; Statistical analysis; Indonesia; Fish-by product; Endogenous enzyme; Parrotfish; Antioxidant; Fish protein hydrolysate
• ISSN: 2167-8359; 2167-8359
• DOI: 10.7717/peerj.8297

Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish ( ) heads using different pH, time and sample ratio was investigated. Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. The pH and duration of hydrolysis significantly affected ( < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.