Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes

Abdurrahman Polat; Bahar Tokur; Hakan Buga

TR EN

Ticari enzimler kullanılarak taze alabalık (Onchorhynchus mykiss) iç organlarından ve tütsülenmiş alabalık kırpıntılarından protein ekstraksiyonu

Öz

Bu çalışmada, alabalık iç organları ve tütsülenmiş alabalık kırpıntıları papain, alkalaz, protameks ve flavourzyme kullanılarak enzimatik olarak ekstrakte edilmiştir. Protein ekstraksiyonu, farklı konsantrasyonlarda (%0,5, %1, %1,5 ve %2) ve sürede (30 dakika, 1 saat ve 4 saat) gerçekleştirilmiştir. Çalışmada, hammadde olarak kullanılan alabalık iç organlarının nem, ham protein, lipid ve ham kül içerikleri sırasıyla %60,26±0,78, %12,18±0,21, %31,18±0,36 ve %1,33±0,07 olarak bulunurken, bu değerler tütsülenmiş alabalık kırpıntılarında sırasıyla %54,53±0,93, %18,39±0,13, %17,71±1,06 ve %8,50±0,13 olarak belirlenmiştir. Çalışmanın sonuçlanmasının ardından, alabalık iç organlarından ve tütsülenmiş alabalık kırpıntılarından ekstrakte edilen sıvı protein hidrolizatlarının protein içeriği (g protein / 100 g atık) ve Protein Geri Kazanım Oranlarının (PRR, %), enzim tipi, enzim konsantrasyonu ve ekstraksiyon süresinden önemli ölçüde etkilendiği bulunmuştur. Sonuçlar, alabalık iç organlarından ekstarkte edilen sıvı protein hidrolizatlarda en yüksek protein içeriği (g protein/100 g atık) ve PRR' nin (%) flavourzyme ile elde edildiğini bunu protameksin takip ettiğini göstermiştir. Ayrıca, tütsülenmiş alabalık kırpıntılarından ekstakte edilen sıvı protein hidrolizatlarında, protameks, ardından flavourzyme ile en yüksek protein içeriğine (g protein / 100 g atık) ve PRR'ye (%) sahip olduğu gösterilmiştir.

Anahtar Kelimeler

Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes

Abstract

In the current investigation, fresh trout viscera and smoked trout trimmings were enzymatically extracted using papain, alcalase, protamex, and flavourzyme. Protein extraction was performed at different concentrations (0.5%, 1%, 1.5% and 2%) and times (30 minute, 1 hour and 4 hours). The moisture, crude protein, lipid and crude ash contents of trout viscera used as raw materials, in the study, were respectively found as 60.26±0.78%, 12.18±0.21%, 31.18±0.36% and 1.33±0.07%, while these values in smoked trout trimmings were determined as 54.53±0.93%, 18.39±0.13%, 17.71 ± 1.06% and 8.50±0.13%, respectively. Following the conclusion of the study, protein content (g protein/100 g waste) and Protein Recovery Rate (PRR, %) in liquid protein hydrolysate extracted from trout viscera and smoked trout trimmings were found to be significantly affected by enzyme type, enzyme concentration, and extraction time. The results showed that the flavourzyme, followed by the protamex, produced the highest protein content (g protein/100 g waste) and PRR (%) in the liquid protein hydrolysate extracted from trout viscera. Furthermore, the protamex, followed by the flavourzyme, was shown to have the highest protein content (g protein /100 g waste) and PRR (%) in the liquid protein hydrolysate extracted from smoked trout trimmings.

Keywords

Supporting Institution

Çukurova University BAP Coordination Unit

Project Number

FLY-2014-3163

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Abdurrahman Polat
0000-0002-7381-2507
Türkiye

Bahar Tokur ^*
0000-0002-7087-5801
Türkiye

Hakan Buga
0000-0001-9130-4285
Türkiye

Publication Date

March 15, 2022

Submission Date

June 24, 2021

Acceptance Date

February 4, 2022

Published in Issue

Year 2022 Volume: 39 Number: 1

IZ

https://izlik.org/JA97XZ66FP

Cite

RIS / Bibtex

APA

Polat, A., Tokur, B., & Buga, H. (2022). Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes. Ege Journal of Fisheries and Aquatic Sciences, 39(1), 71-80. https://izlik.org/JA97XZ66FP