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). F...

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Bibliographic Details
Published in:Waste and Biomass Valorization
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), Ministerio de Economía, Industria y Competitividad (España)
Format: Article in Journal/Newspaper
Language:English
Published: Springer Nature 2020
Subjects:
Anguilla anguilla
By-product
Protein hydrolysates
Biological activities
Preservative
European eel
Online Access:http://hdl.handle.net/10261/175137
https://doi.org/10.1007/s12649-018-0424-5
https://doi.org/10.13039/501100010198
Description
Summary: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. This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia and the Spanish Ministry of Economy, Industry and Competitiveness under project AGL2014-52825-R. Peer reviewed

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