Utilization of knife fish bone (Chitala chitala) as a material for fish protein and mineral powder production by enzyme hydrolysis
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Abstract
Utilization of knife fish bone as new materials to produce fish protein and mineral powder to increase the value of by-products is necessary. The objective of this study was to investigate effects of Tegalase enzyme concentration, heating time, and drying condition on the quality of hydrolyzed knife fish bone. The results showed that the sample hydrolyzed at 50oC with the Tegalase enzyme concentration of 0.3% resulted in the highest peptide formation and amino acid content in protein solution (3602 peptide bonding and 16.4 g/L, respectively) as well as the highest mineral content (38.8%) in the bone sample. After hydrolysis, the sample was filtered to separate the bone and protein solution. The protein solution heated up to 90 - 100oC for 2 min showed the highest amino acid content (18.1 g/L). The moisture content, protein yield and recovery yield of the fish protein were 9.11%, 68.1%, and 2.19%, respectively when dried at 60oC for 24 h. After hydrolysis, the bone was dried at the temperature of 60oC for 3 h to get mineral powder with 11.4% moisture, 78.9% minerals and 21.9% calcium.
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