Proteolytic processing of herring (Clupea harengus): biochemical and nutritional characterisation of hydrolysates |
| |
Authors: | Lucie Beaulieu Jacinthe Thibodeau Piotr Bryl & Marie-Élise Carbonneau |
| |
Affiliation: | Department of Biology, Chemistry and Geography, Universitédu Québec àRimouski (UQAR), 300 allée des Ursulines, Rimouski, QC G5L 3A1, Canada; Institute of Nutraceuticals and Functional Foods (INAF), UniversitéLaval, Québec, QC G1V 0A6, Canada; Aquatic Products Technology Centre (CTPA, MAPAQ), 96 montée de Sandy Beach, office 1.07, Gaspé, QC G4X 2V6, Canada |
| |
Abstract: | Food research on fish has demonstrated that they constitute excellent nutritional components. The aim of the present work, was to process herring ( Clupea harengus ) using Protamex® and evaluate the distribution of nutrients in various fractions obtained following membrane filtration. The fish starting material was composed of approximately 88% water and the dry matter contained 59% crude proteins, 33% lipids and 5% minerals. The recovery of fish dry matter in the liquid hydrolysate was 67.8%. Most protein enriched fractions demonstrate a well-balanced amino acid composition, notably the most essential amino acids. These protein fractions are characterised by biomolecules having a relatively low molecular weight (45 kDa and less) range. Even though the process could be optimised, the biochemical and nutritional analyses indicate that the herring may serve as high-value products for future applications in the health and food sectors. |
| |
Keywords: | Fish protein herring high-value products hydrolysate |
|
|