Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

• Published in: Food science & technology Vol. 108; pp. 120 - 128
• Main Authors: Nikoo, Mehdi, Benjakul, Soottawat, Yasemi, Mehran, Ahmadi Gavlighi, Hassan, Xu, Xueming
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-07-2019
• Subjects: By-product; Protein hydrolysate; Rainbow trout; Rancidity inhibition; Washing methods; Rancidity inhibition; Protein hydrolysate; By-product; Washing methods; Rainbow trout
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.03.049

Rainbow trout by-product was minced and subjected to different preparing methods including simple distilled water washing, calcium chloride + citric acid washing or their combinations, prior to hydrolysis. Particle diameter and zeta potential of the homogenized by-product were ∼45 nm and −23 mV, respectively. Less thiobarbituric acid-reactive substances (TBARS) and protein carbonyls were formed during hydrolysis when minces were washed with distilled water (BPW-FPI) or distilled water prior to calcium chloride + citric acid washing (W-CaCi-BPFPI) (P < 0.05). The extent of oxidation was reduced by addition of pistachio green hull extract (P < 0.05). BPW-FPI showed high ABTS radical cation scavenging activity, metal chelating activity and ferric reducing antioxidant power (FRAP). The addition of BPW-FPI (1–3 g/100g) also decreased the oxidation of raw fish emulsion during 6 days of refrigerated storage in a dose dependent manner (P < 0.05). Thus, BPW-FPI could serve as the alternative antioxidant in raw fish emulsion.
•Oxidative process during enzymatic hydrolysis was influenced by the washing methods.•Pastachio green hull extract was able to reduce the formation of TBARS during hydrolysis.•BPW-FPI hydrolysate was able to reduce the formation of lipid and protein oxidation in raw fish emulsion.•BPW-FPI could serve as the alternative antioxidant in raw fish emulsion.