Potencial tecnológico de hidrolisados proteicos obtidos de subprodutos de peixes produzidos pela máquina serra-fita

Abstract

The growth of fish production over the years has contributed to obtain a large quantity of byproducts, among which we highlight the residue of the fish posting from the band saw machine, usually discarded in the environment, which contributes to environmental pollution and economic losses. The objective of this study was to obtain peptides from the by-product of fish posting in the band saw machine, characterizing the final product as regards nutritional and technological parameters. In the first step of the experiment, the physical and chemical characteristics of the by-products of three fish species were evaluated: “dourada” (Brachyplathystoma flavicans), "serra" (Scomberomorus brasiliensis) and "pescada-cambucu" (Cynoscion virescens) produced after machine sawing tape. After the characterization analyzes and considering the relation between the protein and lipid concentration, the "Serra" fish residue was selected for the preparation of the protein hydrolysate. By means of previous selection of the proteolytic enzyme, alcalaseÓ was used to determine the optimal condition to obtain the protein hydrolysate. According to the enzyme: substrate (w / w) and hydrolysis time (min) using a Central Compound Design Rotational (DCCR) 2². Then, hydrolysates with higher and lower hydrolysis (GH) were evaluated for nutritional and technological aspects. The chemical and physical characteristics of the byproducts suggest that the fish waste of the band saw machine consists mainly of the edible fraction of the fish, possessing proteins of high biological value. The optimum conditions for obtaining fish protein hydrolysate were 5.0% of the enzyme: substrate (w / w) ratio and 240 minutes of enzymatic hydrolysis. The hydrolysates (+ GH and - GH) of sawn fish showed volatile compounds with a characteristic fish odor, and can be used for flavoring. The hydrolysate -GH presented better performance in the technological properties of stabilizing emulsions and capacity to retain oil, due to its ability of fat biding capacity, and could be added in emulsified products to improve the technological and sensorial characteristics. With respect to the antioxidant capacity, the hydrolysate + GH showed greater efficiency due to the shorter chain length of its peptides, being indicated for use in food products with the objective of prolonging shelf life through the capacity to stabilize lipids and proteins of the food, guaranteeing the quality of the product throughout the storage.