Establishing A Procedure of Using Commercial Protease to Collect Fish Protein Hydrolysate (FPH) from Non-Toxic Pufferfishes (Lagocephalus Wheeleri) as a Functional Food Ingredient

Bui Thi Thu Hien^1*, Pham Thi Diem¹, Vu Xuan Son¹ , Nguyen Viet Nghia¹, Tran Nhat Anh¹, Dang Nhat Minh², Bui Xuan Dong², Hoang-Dung Tran³, Le Danh Tuyen⁴, Vu Thi Thu Hien⁴ and Nguyen Khac Bat^1,*

¹Research Institute For Marine Fisheries, Ministry of Agriculture and Rural Development, 224 Le Lai Street, May Chai Ward, Ngo Quyen District, Hai Phong City 04218, Viet Nam.

²The University of Da Nang - University of Science and Technology, 54 Nguyen Luong Bang Street, Hoa Khanh Bac Ward, Lien Chieu District, Da Nang City 50608, Viet Nam.

³Nguyen Tat Thanh University, 298A-300A Nguyen Tat Thanh Street, Ward 13, District 4, Ho Chi Minh 72820, Viet Nam.

⁴National Institute of Nutrition, 48B Tang Bat Ho Street, Pham Dinh Ho Ward, Hai Ba Trung District, Hanoi 11611, Viet Nam.

Corresponding Author E-mail : btthien@rimf.org.vn/hien.rimf@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2840

ABSTRACT: In this study, we aim at establishing the first standard procedure of using commercial protease to collect fish protein hydrolysate (FPH) from the non-toxic pufferfish Lagocephalus wheeleri and set general specification of FPH as a functional food ingredient. Pufferfish Lagocephalus wheeleri was sorted and collected as by-caught from Vietnemease Northern and Central seas. General standard analyzing methods were used for sensory, nutritional, and chemical properties. The hydrolysis conditions were evaluated as a 1.2% mixture of Flavourzyme and Protamex proteases (1:1) at 55^oC in 6 hours.  Qualified FPH was a bright yellowish color clear liquid with specialty fish smell and sweetness of amino acid with an aftertaste, total nitrogen 20.08 ± 0.25 g/l, Na.a/Nts ratio over 50%, with no TTXs detected. The hydrolysis conditions and processes were discussed and shown to be similar to other studies on different fish species. The benefit of making FPH using the materials from non-toxic pufferfish was also analyzed. Organization and control of accurate non-toxic pufferfish collection is the essential step to ensure a safe and highly commercialized product. The process established in this study can be upgraded into large-scale production of pufferfish FPH and allows further research for value-added products that are benefiting the Vietnamese fisheries industry.

KEYWORDS: Fish Protein Hydrolysate (FPH); Non-Toxic Puffer-Fish; Lagocephalus Wheeleri; Commercial Protease

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