ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1591672
This article is part of the Research TopicAdvancements in Marine-Derived Proteins: Enhancing Nutritional and Functional PropertiesView all 5 articles
Effect of ultrasonication and use of aminopeptidase from Aeromonas proteolytica on quality parameters of fish protein hydrolysates from side streams of Atlantic mackerel (Scomber scombrus)
Provisionally accepted
- 1Norwegian University of Science and Technology, Trondheim, Norway
- 2Møreforsking (Norway), Volda, Norway
- 3Agrosup Dijon, Dijon, Bourgogne-Franche-Comte, France
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In the present study, both ultrasonication (US) and enzymatic treatment with aminopeptidase from Aeromonas proteolytica (AAP) were applied as a post-treatment to fish protein hydrolysates (FPH) recovered from Atlantic mackerel. The single and combined effects of AAP and US-treatments at 300 W and 500 W at 20 kHz for 10 minutes on the physicochemical characteristics of FPH, were assessed. Results showed a significant decrease (p<0.05) in soluble proteins after application of US-treatment of FPH at 300 W and 500 W (79.1% and 70.3%, respectively) and US-treatment at 300 W and 500 W together with AAP (50.3% and 72.5%, respectively) compared to control (84.4%). This is due to cavitation effect of sonication resulting in aggregation of peptides. This decrease was accompanied by a significant decrease in thiol groups in all experimental FPH samples varying from 5.85 to 9.54 nmol/mg compared to control (12.86 nmol/mg). At the same time, there was a significant increase in the distribution of small peptides with molecular weight (MW) between 200-1000 Da along with a significant decrease in medium-size peptides with MW of 1000-5000 Da in all AAP-treated FPH samples compared to FPH without AAP. The proportion of essential amino acids increased significantly (p<0.05) in all experimental FPH samples varying from 28.2 to 29.1% except for 500 W+AAP (24.2%) compared to control (25.7%), revealing a positive combined effect of AAP and UStreatment on nutritional profile of mackerel hydrolysates. However, there was no significant difference in the proportion of hydrophobic free amino acids responsible for bitter taste between any of experimental FPH samples and control. Regarding color parameters, there was a significant increase in lightness accompanied by a significant decrease in redness in all UStreated FPH samples compared to control due to ultrasound-induced cavitation effect changing the secondary structure of peptide molecules.The novel approach of combined use of US and AAP to improving physicochemical parameters of mackerel FPH may provide valuable insights into process optimization for enhanced quality and functional properties of fish protein ingredients.
Keywords: Ultrasound treatment, Enzymatic hydrolysis, FPH, Atlantic mackerel, aminopeptidase
Received: 11 Mar 2025; Accepted: 14 May 2025.
Copyright: © 2025 Cropotova, Kvangarsnes, Stangeland, Le Gall and Rustad. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Janna Cropotova, Norwegian University of Science and Technology, Trondheim, Norway
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