Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine
Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine
Date
2018
Authors
Parvathy, U.
Nizam, K.M.
Zynudheen, A.A.
Ninan, G.
Panda, S.K.
Ravishankar, C.N.
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Abstract
Effective utilization of the fishery waste to produce value-added products has emerged as a priority area for the global seafood industry development. Tuna (Euthynnus affinis) red meat proteins which are generally discarded as waste in canning industry was hydrolysed using papain enzyme (0.5% w/w), and applied as antioxidant in dressed sardine during ice storage. Tuna protein hydrolysate (TPH) comprised of about 89.9 ± 0.6% protein, 1.35 ± 0.15% moisture, 2.71 ± 0.06% fat and 4.03 ± 0.02% ash. A proportional increase in the degree of hydrolysis of tuna protein with time was observed from 14.96% at 15 minutes reaching 22.98% at 45 minutes of hydrolysis. DPPH scavenging activity and reducing power improved with hydrolysis and was found to be 56.82 ± 0.74 % for 2 mg/ml protein and 0.614 ± 0.009 for 10 mg/ml protein, respectively at 45 minutes of hydrolysis. Sardine samples got darkened with storage period as indicated by decreased L* values. Similarly a reduction in hardness value was observed in ice stored sardine samples, more prominent in control compared to treated samples. TBA studies indicated that dip treatment in 0.5% TPH solution significantly reduced (p < 0.05) the oxidation in ice stored dressed sardine compared to control revealing the application of protein hydrolysate as a natural antioxidant in foods.
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Citation
J. Sci. & Indust. Res. 77:111-119