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United States Department of Agriculture

Agricultural Research Service

Title: Biochemical and Functional Properties of Herring (Clupea Harengus) Byproduct Hydrolysates

Authors
item Sathivel, Subramaniam - FISH. IND. TECH. CEN. UAF
item Bechtel, Peter
item Babbitt, Jerry - NMFS UTIL.RES. LAB FITC,
item Smiley, Scott - FISH. IND. TECH. CEN., UA
item Crapo, Charles - FISH. IND. TECH. CEN.
item Reppond, Kermit - NMFS UTIL. RES. LAB
item Prinyawiwatkul, Witoon - DEPT. FOOSD SCI. LSUAC

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 25, 2003
Publication Date: September 20, 2003
Citation: Sathivel, S., Bechtel, P.J., Babbitt, J., Smiley, S., Crapo, C., Reppond, K., Prinyawiwatkul, W. 2003. Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates. Journal of Food Science and Technology Vol. 68(7):2196-2200.

Interpretive Summary: Utilizing proteolytic enzymes, fish protein hydrolysates can be created with peptide having new and/or improved properties. However, there is lack of information on hydrolysates made from fish processing byproducts and their functional, nutritional, and antioxidant properties. This study characterized hydrolysates from whole herring, herring fillet, herring head, and herring gonad. Desirable properties of fish byproduct hydrolysates included light color, antioxidant properties, solubility, fat absorption and emulsification stability. The results will also be helpful in finding an alternative to uses for byproducts from other fish species.

Technical Abstract: The functional, nutritional, antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze-dried herring protein hydrolysates (FPH) powders were light yellow, containing (77 to 87%) protein. The degree of hydrolysis was 18.3, 13, 13, and 10.1%, respectively, for head, whole fish, fillet, and gonad after 75 min of digestion. The fish hydrolysates had desirable essential amino acid profiles and mineral contents. The emulsification capacity and emulsification stability of the fish hydrolysates was lower than that of egg albumin and soy protein. Fat adsorption of fish hydrolysates was comparable to that of egg albumin. The antioxidative activity of whole herring FPH was highest, followed by that of fillet, gonad, and head.

Last Modified: 9/10/2014