Determination of Protein Content of Hydrolysates from Byproduct of Sardina pilchardus

Abstract

Depending on the kind, quality, and frequency of releases, the effect of waste from fish processing on aquatic systems can vary substantially. The goal of our effort is to recover the common sardine, Sardina pilchardus, waste (bones, heads, and guts). First, enzymatic and chemical hydrolysates were being made using the wastes. Then, it was investigated to possibly create a protein isolate for industrial use utilizing this waste. According to the findings, the enzymatic hydrolysate has the best yield (29.4%). As a result, compared to other hydrolysates (acid) and autolysate, the enzymatic hydrolysate (trypsin) has higher protein levels per input. While the yield of the protein isolate obtained was 7.23%. The use of fish by-product-derived enzymatic hydrolysate has strengthened various areas and has the potential to be a good source of protein.