BIOPROCESSING OF ATLANTIC SALMON (Salmo salar) BY-PRODUCTS: RECOVERY AND ANTIOXIDANT PROPERTIES OF PROTEIN HYDROLYSATES

Abstract

Yield, functional properties and antioxidant activities of salmon by-product protein hydrolysates derived from processing waste were investigated. Atlantic salmon by-products were ground and bioprocessed with the addition of formic acid/ lactic acid bacteria/ Flavourzyme to recover protein hydrolysates with varying functionalities. Formic acid treatment and lactic acid fermentation were facilitated by endogenous proteases (autolysis) in the salmon tissues and resulted in higher hydrolysate recovery from longer processing duration. While the autolytic hydrolysate fractions demonstrated higher sacrificial antioxidant properties, Flavourzyme derived hydrolysates were found to have higher Fe(III) reduction capacity and Fe(II) chelation capacity. Protective antioxidant mechanisms were observed for salmon by-product protein hydrolysate treatment within the plasma matrix and HT29 cellular model subjected to oxidative stress.