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

Asep A Prihanto; Rahmi Nurdiani; Annas D Bagus

doi:10.7717/peerj.8297

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

PeerJ. 2019 Dec 20:7:e8297. doi: 10.7717/peerj.8297. eCollection 2019.

Authors

Asep A Prihanto^{1

2}, Rahmi Nurdiani^{1

2}, Annas D Bagus²

Affiliations

¹ Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java, Indonesia.
² BIO-SEAFOOD Research Unit, Brawijaya University, Malang, East Java, Indonesia.

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: The pH and duration of hydrolysis significantly affected (p < 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.

Keywords: Antioxidant; Endogenous enzyme; Fish protein hydrolysate; Fish-by product; Parrotfish.

Associated data

figshare/10.6084/m9.figshare.10264805.v2

Grants and funding

This work was supported by the Ministry of Research, Technology and Higher Education, the Republic of Indonesia (No. 167/SP2H/LT/DRPM/2019), and the Brawijaya University for Basic Research on Higher Education (No. 330.32/UN10.C10/PN/2019). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.