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

ABSTRACT:

Background

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 (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated.

Methods

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.

Results</

SUBMITTER: Prihanto AA 

PROVIDER: S-EPMC6934333 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature