Recovery of peptones from mixed sardine and mackerel wastes

Presently, the demand for fish canned products is increasing among Malaysians, and this situation leads to the increasing amount of fish waste generated by the fish processing industries. The abundance of fish waste from the fish processing industries contributes an opportunity to convert the waste into more valuable products. One of the possible products that can be harvested from the fish waste is peptone, a product usually utilized as a carbon and/or nitrogen source for microorganism growth. Therefore, the main goal of this study was to optimally harvest peptones from protein hydrolysate of fish waste that had good functional properties and apply it as a component of a medium for microorganism growth. This study utilizes the mixture of sardines and mackerels waste for the recovery of peptones. These two types of fish are largely used for fish canned products in Malaysia fish processing industry. The hydrolysis of fish waste, which produced fish protein hydrolysate, was achieved using alkaline and enzymatic hydrolysis. Both hydrolysis were coupled with Response Surface Methodology (RSM) to obtain optimum conditions in terms of protein concentration and degree of hydrolysis. The optimum protein concentrations in the enzymatic hydrolysis using Alcalase an Protamex enzymes were 7.72 mg/mL and 4.12 mg/mL, respectively. For degree of hydrolysis, the values obtained were 58.37 % and 23.50 % for Alcalase and Protamex enzymes, respectively. The optimized results for the alkaline hydrolysis were 1.03 mg/mL for protein concentration and 18.80 % for degree of hydrolysis. The response values at optimum conditions revealed that the enzymatic hydrolysis using Alcalase was superior compared to the alkaline and Protamex enzyme hydrolysis. The peptones from different methods of hydrolysis and commercial peptone were analyzed for their physicochemical and functional properties before being supplied as a nitrogen source for microorganism growth. Their physicochemical properties such as pH, colors, particle sizes, moisture contents, and protein content were different between fish waste peptones and commercial peptone due to the different hydrolysis method and source of fish. In the functional properties analysis, the fish waste peptone from enzymatic hydrolysis using Alcalase showed good result in solubility (97.23%), water holding capacity (75.00%) as well as whippability (0.04%) compared to the other peptones. The results of microorganism growth showed that the fish waste peptone produced from enzymatic hydrolysis using Alcalase was a superior source of nitrogen for B. subtilis and S. cerevisiae growth. Performance of peptones for microorganism growth was found to be affected by hydrolysis method and its quality in functional properties, such as solubility. Conclusively, the peptones produced from fish waste at optimum hydrolysis conditions (enzymatic hydrolysis using enzyme alcalase) have potentials to replace existing commercial peptone for microorganism growth.

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