Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
Solomon Abebaw Tadesse, Shimelis Admassu Emire, Pedro Barea, A.E. Illera, Rodrigo Melgosa, Sagrario Beltrán, Marı́a Teresa Sanz
Abstract
This study investigated the valorization of low-valued Yellowfish (Labeobarbus nedgia) (LB) muscle into valuable protein hydrolysates using three commercial enzymes (Alcalase®, Novozym®, and Protease®). After testing different enzyme concentrations (0-3%, v/w) and temperatures (50-70 °C), the best results, including the highest degree of hydrolysis (DH) and antioxidant activity, were achieved when using Alcalase® at 3% (v/w) and a temperature of 60 °C. However, Novozym® was found to be more resistant to high temperatures than Alcalase®. Functional properties of freeze-dried protein hydrolysates prepared using Alcalase® and Novozym®, at an enzyme concentration of 3% (v/w) and a temperature of 60 °C, were determined. Both hydrolysates exhibited similar solubility, water and oil holding capacity, and foaming capacity and stability. This study demonstrated that the low-valued Yellowfish muscle can be used to produce a valuable protein hydrolysate, which could be used as a functional ingredient in the food industry.