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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Aquatic Foods
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1500359

Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus)

Provisionally accepted
Janna Cropotova Janna Cropotova 1*Kristine Kvangarsnes Kristine Kvangarsnes 1Janne Stangeland Janne Stangeland 2Turid Rustad Turid Rustad 3
  • 1 Norwegian University of Science and Technology in Ålesund, Ålesund, Møre og Romsdal, Norway
  • 2 Møreforsking (Norway), Volda, Norway
  • 3 NTNU, Trondheim, Sør-Trøndelag, Norway

The final, formatted version of the article will be published soon.

    To produce fish protein hydrolysates (FPH) from fish raw material and side streams, enzymatic hydrolysis is commonly used. To optimize this traditional method of recovery and improve the physicochemical and functional parameters of recovered FPH, advanced non-thermal techniques like ultrasonication (US) can be applied as a pre-treatment step.The present study focused on evaluating the impact of US pre-treatment on the physicochemical parameters of FPH derived from mackerel side streams. Four experimental samples of FPH were produced: one control (without US pre-treatment) and three US pretreated at power levels of 300W, 450W, and 600W at 20 kHz before enzymatic hydrolysis. The findings revealed that FPHs from US-treated mackerel mince were lighter, less reddish, and contained a lower proportion of hydrophobic free amino acids ascribed to potentially lower bitterness. Moreover, FPH samples obtained from US-treated fish mince exhibited higher protein solubility and a greater degree of hydrolysis than the control (untreated). These functional improvements are attributed to the reduction in peptide particle size, leading to an increased presence of very small (<200 Da) and small peptides (500-2000 Da) in FPH samples. Thus, it was shown that US pre-treatment of fish side streams before enzymatic hydrolysis can significantly improve protein solubility, degree of hydrolysis, and color parameters of FPH, while potentially affecting their bitterness through the reduction of hydrophobic free amino acids.

    Keywords: Atlantic mackerel, Enzymatic hydrolysis, Ultrasound treatment, Fish protein hydrolysates, Quality characteristics

    Received: 23 Sep 2024; Accepted: 08 Nov 2024.

    Copyright: © 2024 Cropotova, Kvangarsnes, Stangeland and Rustad. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Janna Cropotova, Norwegian University of Science and Technology in Ålesund, Ålesund, 6009, Møre og Romsdal, Norway

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.