Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams
Research demonstrates enhanced protein content and functional properties after ultrasound pre-treatment in Atlantic mackerel side streams, indicating nutritional benefits.
Key Points
Ultrasound pre-treatment significantly increased total protein content at 300 W, and promoted protein breakdown and hydrophilic amino acid exposure.
Salt-soluble proteins increased significantly at 450 W and 600 W, while water-soluble proteins rose notably after treatment at 600 W, showing ultrasonic effects.
The degree of hydrolysis rose significantly in samples treated at 450 W, likely due to the cavitation effect from the ultrasound.
Nutritional indexes, including the hypocholesterolemic profile, were enhanced, supporting favorable lipid quality across all protein fractions.