Authors

Enzymatic hydrolysis of integumentary tissues of pike perch

DOI: 10.17586/1606-4313-2024-23-1-79-84
UDC 573.6.086.83:664.022.3

Enzymatic hydrolysis of integumentary tissues of pike perch

Kazakova Viktoriya S., Zemlyakova Еvgeniya S.

For citation: Kazakova V.S., Zemlyakova E.S. Enzymatic hydrolysis of integumentary tissues of pike perch. Journal of International Academy of Refrigeration. 2024. No 1. p. 79-84. DOI: 10.17586/1606-4313-2024-23-1-79-84

Abstract
Russia is among the top ten countries in the extraction of aquatic biological resources. The potential of secondary fish raw materials accumulated during the cutting of fish is not fully disclosed at present. On the territory of the Kaliningrad region the most promising sources of research are: pike perch, cod, bream, herring, and sprat. The purpose of this work is to evaluate the effectiveness of the use of enzymes for processing products of pike-perch cutting, namely the integumentary tissue. The integumentary tissue makes up 2-7% of the total mass of fish and consists of a significant amount of collagen proteins. In this study, the parameters of enzymatic hydrolysis of pike-perch integumentary tissues were substantiated using the following proteolytic enzyme preparations: Papain (manufactured by Animox, Germany) and the enzyme Alcalase® 2,4 L from Novozymes, Denmark. Alkalase). According to the manufacturer, both enzymes are most active at a temperature of 50 ° and neutral pH 6-7, which corresponds to the natural pH of fish raw materials. The amount of the introduced enzyme preparation was varied to achieve the highest yield of the final product. The influence of the duration of the process was analyzed. To justify the time of fermentolysis by formative titration, the amount of accumulated non-protein amine nitrogen in the protein extract was estimated. The degree of hydrolysis is a criterion for the effectiveness of enzyme preparations. The growth of protein breakdown products in the soluble fraction and non-hydrolyzed substrate was evaluated. During the time of fermentolysis, in increments of 30 minutes, the amount of dry substances was determined. Fermentolysis was carried out for 12 hours with constant stirring and a 1:3 hydromodule. According to the results of the studies carried out for the enzymatic hydrolysis of the integumentary tissues of fish, the choice of the enzyme preparation Papain is justified: at the dosage of the enzyme of 1.5% by weight of the raw material and carrying out fermentolysis for 3.5 hours, the highest indicator of the degree of hydrolysis of the raw material (to 75%) was obtained.

Keywords: secondary fish raw materials, fish integumentary tissues, proteolytic enzymes, fermentolysis.

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