Utilization of fisheries by–catch and processing wastes for lactic acid fermented silage and evaluation of degree of protein hydrolisis and in vitro digestibility
Aprovechamiento de fauna de acompañamiento del camarón y desperdicios de fileteado de pescado para la producción de hidrolizados proteicos y evaluación del grado de hidrólisis y digestibilidad in vitro
J. C. Ramírez– Ramírez1,3, S. Huerta1, L. Arias2, A. Prado1 and K. Shirai1*
1 Departamento de Biotecnología, Laboratorio de Biopolímeros. * Corresponding author. E–mail: smk@xanum.uam.mx Tel: +(52) 5558044921; Fax: +(52) 5558044712
2 Departamento de Biología de la Reproducción Universidad Autónoma Metropolitana—Iztapalapa. San Rafael Atlixco No. 186. Col. Vicentina, C.P. 09340., México D.F.
]]> 3 Universidad Autónoma de Nayarit Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit. México.
Received 7th of May 2008
Accepted 26th of September 2008
Abstract
The purpose of this study was to produce protein hydrolysates from lactic acid fermentation of three sources of fish wastes: Shrimp by catch (SC), Sphyraena ensis wastes (SB) and mixture of fisheries processing wastes from several species (MixW). MixW were added with several sugar cane molasses concentrations as the carbon source, 180 g.kg–1 of sugar molasses gave the fastest acidification. The maximum concentration of lactic acid (Pmax) was significantly higher with Lactobacillus sp. B2 than that obtained with Lb. plantarum. MixW was selected for scaling up and inoculated with Lactobacillus sp. B2 due to the enhanced lactic acid production and availability. According to microbiological and chemical analyses, the fermented product was well preserved due to the acid produced and the reduction in aW (0.94) that inhibit spoilage microorganisms and putrefaction. The coefficient of protein hydrolysis at 144 h of fermentation was significantly higher (0.94) than the obtained with raw MixW (0.12). The coefficient of protein in vitro digestibility (CPD) was also determined, which was higher, 0.88, than raw MixW (0.69).
Keywords: fish wastes, Lactobacillus, protein hydrolysis, digestibility, lactic acid.
Resumen
]]> El propósito de este estudio fue producir hidrolizados proteicos por fermentación ácido láctica de tres fuentes de desecho de pescado: Fauna de acompañamiento del camarón (SC), desechos de bicuda Sphyraena ensis (SB) y una mezcla de desperdicios del fileteado de varias especies de pescado (MixW). MixW fue mezclada con varias concentraciones de melaza de caña de azúcar (60, 120 y 180 g.kg–1) como fuente de carbono, 180 g.kg–1 fue la cantidad de melaza que produjo acidificación más rápida. Se evalúo la actividad de dos lactobacilos, Lactobacillus sp. B2 presento la mayor concentración de ácido láctico (Pmax) que con Lb. plantarum. MixW y Lactobacillus sp. B2 fueron seleccionados para el escalamiento. La masa fermentada obtenida de acuerdo a los análisis microbiológicos y químicos realizados fue conservada debido al ácido producido y la reducción en aW (0.94). El coeficiente de hidrólisis de proteína de este producto a las 144 h de fermentación fue significativamente más alto (0.94) que el obtenido con MixW sin fermentar (0.12). El coeficiente de digestibilidad in vitro de proteína (CPD) también fue más alto (0.88) que el de MixW sin fermentar (0.69).Palabras clave: desperdicios de pescado, Lactobacillus, hidrólisis de proteína, digestibilidad, ácido láctico.
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Acknowledgments
The authors would like to thank to SAGARPA–CONACYT (Mexico) and European Union for research funding No. 2005–1, to PROMEP (Government of Mexico) for scholarship grant to Mr. Ramirez.
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