Produção de hidrolisado proteico de carne de palometa (Serrasalmus spilopleura) e avaliação das propriedades tecno-funcionais

Abstract

This paper aimed to elaborate a palomette (Serrasalmus spilopleura) meat protein hydrolysate by enzymatic way using the Alcalase enzyme, as well as to perform the physical-chemical characterization and to evaluate its technical and functional properties. The degree of hydrolysis (GH) of the palomette protein hydrolysate was 17.4% and protein content of 68.25 ±0.48%. The hydrolysate showed high solubility (above 79%) at different pHs, maximum water retention capacity (5%) at pH 5.0 and 7.0, foam ability of 50.0% and foam stability of 45.7±2.08% after 60 min. The palomette protein hydrolysate showed no capacity to form emulsion and the whiteness (W) content of the product was 87.89±0,08. The results demonstrate that the palomette muscle hydrolysate had good solubility and foaming properties, indicating possible use in different food formulations.