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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Antonova A. D., Naumenko N. V., Zaitsev V. G., Kalinina I. V.
Study of the properties of hydrolysates from secondary fish raw materials obtained by a combination of enzymatic hydrolysis and ultrasonic treatment technologies

The development of the food industry requires the efficient processing of raw materials to obtain raw ingredients with useful and functional properties. One such approach is the use of enzymatic and ultrasonic treatment in the hydrolysis of secondary fish raw materials obtained from the filleting of Atlantic cod. The aim of the study is to study the properties of hydrolysates from secondary fish raw materials (remains of filleting of Atlantic cod), obtained by both single enzymatic hydrolysis and pre-optimized ultrasonic treatment. During the research, reconnaissance studies have been conducted with varying power: 120, 240 and 360 W and exposure duration: 1, 3, 5 min. The optimal exposure parameters have been determined: power of 320 W and exposure duration of 3.5 minutes before applying the enzymatic preparation. The results obtained prove that the use of ultrasonic effects in the technology of obtaining hydrolysates from secondary fish raw materials allows to increase the degree of hydrolysis by an average of 4–5 % with a partial reduction in the amount of enzyme preparation (Protozyme C). The process of enzymatic hydrolysis is more active, which is confirmed by the results of the molecular weight distribution of the protein fractions in the hydrolysates. The sample has a size range of 10–15 kDa, compared to the 43–95 kDa range of the control sample (which was not subjected to enzymatic hydrolysis). During IR spectroscopy of experimental samples of hydrolysates, peaks are detected that indirectly confirmed changes in the structure and partial disaggregation of protein molecules. Thus, enzymatic-ultrasonic hydrolysis of secondary Atlantic cod fish raw materials contributes to an increase in the degree of hydrolysis, solubility and antioxidant activity of the resulting hydrolysates, ensuring the formation of protein ingredients with improved nutritional and technological properties.

(in Russian, стр.11, fig. 4, tables. 1, ref 22, AdobePDF, AdobePDF 0 Kb)