Kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat eldesi, fonksiyonel ve antioksidant özellikleri ve depolamadaki kararlılığı

Bu çalışmada kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat üretilmiştir. Hidrolizat iki farklı enzim kullanılarak üretilmiştir. Alkalaz ve flavur enzimleri kullanılarak üretilen hidrolizatlarda; emülsiyon, renk, köpürme gibi fonksiyonel özelliklerin tespiti ve antioksidant özellikler ve amino asit komposizyonu tespiti yapılmıştır. Ayrıca farklı iki enzim kullanılarak üretilen hidrolizatlarının 18o C de 6 ay süre ile depolanarak, depolama zamanına bağlı bazı değişimleri saptanmıştır. Sonuç olarak, alkalaz enzimiyle üretilen toz protein hidrolizatının flavur enzimine göre daha yüksek seviyelerde fonksiyonel ve antioksidatif özellik gösterdiği tespit edilmiştir.

Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage

In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and flavor enzyme. In addition, the functional properties of hydrolysates were characterized such as emulsion, color, rage and antioxidant as well as amino acid compositions. Also, the effects of storage time on the hydrolysates which was developed by using the two different enzymes and stored at 18°C on 6 months were determined. As a result, it was found that hydrolysate protein powder made by alcalase was showed higher level of functional and antioxidant properties compared to the flavor enzyme.

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