Enzymatic hydrolysis of cobia (Rachycentron canadum) meat and wastes using different microbial enzymes

Abstract

Some proteins, beyond to their technological, functional and nutritional properties, exhibit biological activity, being one of them, the antioxidant activity, associated to bioactive peptides released after hydrolysis. The industrial processing wastes of fishes are a great source of proteins, and the cobia (Rachycentron canadum), that it is a large and easily adaptable to aquaculture emerges as an option to obtain peptides. Thus, the aim of this study was to obtain peptides by hydrolyzing meat and wastes of cobia with different enzymes. Six hydrolysates through the hydrolysis of the meat and wastes with Alcalase, Flavourzyme and Protamex were obtained, wherein the last one presented greater hydrolytic capacity for the substrates, reaching a DH of 27.94% in 760 min for meat and 33.14% in 580 min for wastes. The free tyrosine content varied depending on the substrate and the enzyme, and the highest values for the hydrolysate wastes by Alcalase (8.46%) and by Protamex (6.46%) and hydrolysate meat by Protamex (6.47%). Therefore, these results indicate the potential utilization of the hydrolysates from cobia meat and wastes in food formulations.