Effect of Ultrasonic Pulses on the Functional Properties of Stickwater

Abstract

Large volumes of waste are generated in the processing operations of the fishing industry. These effluents contain potentially useful proteins. However, it is necessary to concentrate them for utilization. The stickwater (SW) resulting from this operation was subjected to a protein-fractionation step, pH adjustment (acid + alkaline) and ultrasonic pulsing in order to aid in hydrolysis and evaluate its functional and nutritional properties. The protein fractions, as well as the protein hydrolysates present in the tail water, had a chemical composition of 54.85 ± 4.21 and 74.81 ± 3.89 protein (%), 0.8 ± 0.1 and 0.2 ± 0.015 fat (%), 7.21 ± 0.67% ash (%), respectively. The increase in low-molecular-weight peptides results in an increase in free-radical scavenging activity. However, the increase in ferric-reducing antioxidant power may be due to the HCl treatment performed by the company. An increase in the functional properties of the samples treated with ultrasonic pulses was observed. Therefore, the chemical, nutritional and functional characteristics of stickwater suggest its potential use as a food additive.

Keywords

• stickwater
• fractionation
• chemical composition
• antioxidant properties
• functional properties