@article{article_319422, title={Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={34}, pages={327–336}, year={2017}, DOI={10.12714/egejfas.2017.34.3.12}, author={Demirtaş Erol, Nida and Erdem, Ömer Alper and Çaklı, Şükran}, keywords={Protein hydrolyzate,by products,seabream,seabass,trout,functional properties,storage stability}, abstract={<div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;">In the present study, protein
hydrolyzate was obtained from the head region from the wastes produced during
filleting of seabream ( <i>Sparus aurata </i>),
seabass ( <i>Dicentrarchus labrax </i>) and
trout ( <i>Oncorhyncus mykiss </i>) cultured
in Turkey. After the functional and antioxidant properties of the obtained
products were determined, the post-storage stability of the protein
hydrolysates stored frozen for 6 months was determined by analysis. </span> </p> <p> </p> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;">In this study, degree of hydrolysis,
functional properties (protein solubility, emulsion properties, foaming
properties, color properties, water holding capacity (WHC)), antioxidant
properties (DPPH (1,1 –diphenyl-2-pic-ryhydrayl) free radical scavenging
capacity, antioxidative activity, metal chelating) and determination of aminoacid
sequencing were carried out in protein hydrolysate. To evaluate the effect of
storage time on fish protein hydrolysates stored at -18°C after production, the
above-mentioned analyzes including functional and antioxidative properties were
repeated at the end of the 6 month storage period. Results were interpreted
using statistical analysis. According to the functional and antioxidative
properties of fish protein hydrolyzate, the highest antioxidant activity was
determined in seabream head hydrolyzate. The production yield of all fish
protein hydrolysates is 5%. The functional and antioxidant properties of fish
protein hydrolysates varied according to fish species.  </span> </p> <p> </p> </div>}, number={3}, publisher={Ege University}