Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

摘要

This study compares a cost-effective microbial method, involving lactic acid (LA) fermentation,rnwith the conventional formic acid (FA) treatment and Flavourzyme (FL) enzymatic hydrolysis forrnvalorizing Atlantic salmon processing waste (Viscera). LA and FA processing approaches relied onrnproduction (LA) or addition (FA) of organic acids to lower the pH and activate the inherent proteasesrnin these tissues, whereas FL processing was carried out at the optimum conditions forrnFlavourzyme (37 ℃, pH 7.0). Highest protein hydrolysate fraction recovery (～57%) was seen in LArnfermentation, while FA processing resulted in the highest protein levels (～87%) in the recoveredrnhydrolysate fraction and lowest residual fraction (～4%). In general, FL processing demonstratedrnhigher Fe(Ⅱ) chelation (73%) and ferric reducing capacity (27 mM glutathione equivalent) whereasrnLA-hydrolysates showed enhanced sacrificial antioxidant properties. Findings from this studyrnwould have implications on the application and production of salmon-based protein hydrolysates,rnespecially, from the perspective of their functionality.