Investigation on rheological and thermodynamic changes of fish processing waste hydrolysates from Atlantic Mackerel (Scomber scombrus) and Mixed Fish (MF) by Differential Scanning Calorimetry (DSC) and Small Deformation Rheology
Abstract
Up to 50 % of fish is lost during filleting, including significant levels of high-quality protein (10-23 % [w/w]), which may be a source for bio-functional peptides. The fish processing waste protein hydrolysate can be a potential solution for minimizing the environmental issues related to marine processing products and act as an alternative to producing value-added fish processing by-products. The main aim of this study was to investigate the structural and thermodynamic changes in proteins from Atlantic Mackerel (Scomber scombrus) (AM) and mixed fish (MF) processing waste streams by differential scanning calorimetry (DSC) and small deformation rheology, respectively. The DSC thermograms from the samples indicated that the fish waste samples may be comparable. Moreover, in fish waste sample hydrolysates, the same trends were obtained in 10 kDa AM and MF fractions. Fish waste samples, especially hydrolysed fish waste samples, showed different protein denaturation transition peaks, indicating that enzymatic hydrolysis can affect the thermodynamic and functional properties of protein samples. Similarly, the rheological properties were different for fish samples (AM and MF) with AM showing higher G' or elastic modulus values (p<0.05). This study will contribute to food security by reducing post-harvest losses in sustainable food product chains.
Keywords
Publication history
- Received
- Accepted
- Published online
How to cite
Mohamed Zam, N.R. and Howell, N.K (2018). Investigation on Rheological and Thermodynamic Changes of Fish Processing Waste Hydrolysates from Atlantic Mackerel (Scomber scombrus) and Mixed Fish (MF) by Differential Scanning Calorimetry (DSC) and Small Deformation Rheology. Asia-Pacific Journal of Food Safety and Security, 4(3), 22-34.