Study on nutritional composition of hydrolysed products from barramundi heads and bones by enzyme flavourzyme

Nguyen Thi My Huong *

* Corresponding author (ntmhuong@nomail.com)

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Received: 10 Jun 2014
Accepted: 04 Aug 2014
Published: 24 Sep 2014
Title: Study on nutritional composition of hydrolysed products from barramundi heads and bones by enzyme flavourzyme
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How to Cite
Hương, N. T. M. (2014). Study on nutritional composition of hydrolysed products from barramundi heads and bones by enzyme flavourzyme. CTU Journal of Science, (CĐ Thủy sản), 49-53. Retrieved from https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/1805
Issue
No. Special issue on Fisheries (2014)
Section
Aquaculture and Fisheries

Abstract

Barramundi heads and bones were hydrolysed by using enzyme Flavourzyme. After the enzymatic hydrolysis, four products were generated which were protein hydrolysate powder, fish oil, insoluble protein powder and fish bone powder. The weight and nutritional composition of these products were determined. The study results showed that the protein hydrolysate powder had high content of proteins (81.5%), low content of lipids (1.80%), and ash content of 7.40%. The insoluble protein powder had protein content of 67.3%, lipid content of 16.5% and ash content of 6.90%. The protein hydrolysate powder and insoluble protein powder had a high nutritional value with essential amino acids. The fish oil from barramundi heads and bones was rich in omega-3 fatty acids (26.2%), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Fatty acids with high contents in fish oil were palmitic acid, oleic acid, arachidonic acid, DHA and EPA. The products were generated from hydrolysis of barramundi heads and bones can be applied in food for human or feed for aquaculture.
Keywords: Amino acid, fatty acid, protein hydrolysate powder, barramundi head and bones

Tóm tắt

Đầu và xương cá chẽm được thủy phân bằng enzyme Flavourzyme. Bột thuỷ phân protein, dầu cá, bột protein không tan và bột xương cá được tạo thành từ sự thủy phân. Khối lượng và thành phần dinh dưỡng của những sản phẩm được xác định. Kết quả nghiên cứu cho thấy bột thủy phân protein có hàm lượng protein cao (81,5%), hàm lượng lipit thấp (1,80%) và hàm lượng tro 7,40%. Bột protein không tan có hàm lượng protein 67,3%, hàm lượng lipit 16,5% và hàm lượng tro 6,90%. Bột thủy phân protein và bột protein không tan có giá trị dinh dưỡng cao với các axit amin không thay thế. Dầu cá từ đầu và xương cá chẽm giàu axit béo omega 3 (26,18%), đặc biệt là axit docosahexaenoic (DHA) và axit eicosapentaenoic (EPA). Các axit béo có hàm lượng cao trong dầu cá là axit palmitic, axit oleic, axit arachidonic, DHA và EPA. Các sản phẩm được tạo ra từ sự thuỷ phân đầu và xương cá chẽm có thể được ứng dụng trong thực phẩm cho con người hoặc thức ăn cho nuôi trồng thuỷ sản.
Từ khóa: Axit amin, axit béo, bột thuỷ phân protein, đầu và xương cá chẽm

Article Details

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