Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization

Abstract

Valorization of seabass and seabream by-products is becoming increasingly relevant, as marketing of these species moves from selling whole fish to filleting for convenience products. With this aim, we optimized for the first time the production of fish protein hydrolysates (FPH) by enzymatic hydrolysis from filleting by-products of these commercially relevant aquaculture species, isolating fish oil at the same time. On the whole, both fish yielded similar amounts of protein, but frames and trimmings (FT) were the best source, followed by heads and viscera. In vitro antioxidant and antihypertensive activities showed similar figures for both species, placing FPHs from FT as the most active. Molecular weights ranged from 1381 to 2023 Da, corresponding to the lowest values of FT, in line with the higher hydrolysis degrees observed. All FPHs reached high digestibility (>86%) and displayed an excellent amino acid profile in terms of essential amino acids and flavor, making them suitable as food additives and supplements.