Physicochemical and biological properties of eel by-products protein hydrolysates: Potential application to meat product preservation

European eel by-products have been hydrolysed in order to produce novel bioactive peptides with antibacterial and antioxidant activity. Protein hydrolysates from Anguilla by-products obtained by treatment with Savinase® (PHAB-s) have high protein content than that produced with Protamex® (PHAB-p). Furthemore, both protein hydrolysates had a high percentage of essential amino acids. In addition, results indicated that PHAB-s and PHAB-p exhibited different degrees of antioxidant activities, evaluated by several antioxidant assays. Thus, PHAB-s displayed high antioxidant activity, in terms of DPPH-radical scavenging effect (IC50 = 5.2 mg/ml), β-carotene bleaching inhibitory effect (CI50 = 4.4 mg/ml) and metal chelating activity. At 10 mg/ml, PHAB-p showed the highest reducing power. Antibacterial activities of PHAB-s and PHAB-p were also evaluated. PHAB-s showed the most important inhibitory effects against seven bacterial species. The application of PHAB-s and PHAB-p on minced meat as preservative reduced the lipid oxidation and inhibited the microbial growth during chilled storage for 11 days.

Bibliographic Details

Main Authors:	Bougatef, Hajer, Krichen, Fatma, Kobbi, Sabrine, Martínez Álvarez, Óscar, Nedjar-Arroume, Naima, Bougatef, Ali, Sila, Assaâd
Other Authors:	Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Format:	artículo biblioteca
Language:	English
Published:	Springer Nature 2020
Subjects:	Anguilla anguilla, By-product, Protein hydrolysates, Biological activities, Preservative,
Online Access:	http://hdl.handle.net/10261/175137 http://dx.doi.org/10.13039/501100010198
Tags:	Add Tag No Tags, Be the first to tag this record!