Sisa Alisson, Martínez-Álvarez Oscar, Gómez-Estaca Joaquín, Mosquera Mauricio
Department of Food Science and Biotechnology (DECAB), Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 6th José Antonio Novais St., 28040 Madrid, Spain.
Foods. 2024 Jun 27;13(13):2034. doi: 10.3390/foods13132034.
This study investigates the valorization potential of yellowfin tuna () tails to produce high-value commercial products. Firstly, the tuna tails were placed in a perforated stainless-steel cylinder, and hydraulic pressure was applied to separate the skin from the muscle in the tails. The extracted muscle was then utilized as a nitrogen source for the growth of the proteolytic enzyme producer , while the skins were employed for gelatin extraction. The proteases from were partially purified and used to produce antioxidant peptides from the obtained gelatin. The gelatin formed a gel upon cooling, with gelling and melting temperatures of 16 °C and 22 °C, respectively, and a Bloom strength of approximately 160. Response Surface Methodology (RSM) was employed to determine the optimal hydrolysis conditions to achieve the highest antioxidant activity (35.96% measured as DPPH radical scavenging activity), which were 50 °C and 6.5 IU of enzyme. The findings emphasize the importance of an integrated approach to maximize the value of tuna by-products, promoting sustainability within the framework of a circular bioeconomy. Overall, these results contribute to the efficient utilization of tuna by-products, waste reduction, and enhanced economic viability of the tuna industry.
本研究调查了黄鳍金枪鱼尾巴用于生产高价值商业产品的增值潜力。首先，将金枪鱼尾巴放入带孔的不锈钢圆筒中，施加液压以分离尾巴中的皮肤和肌肉。然后，提取的肌肉用作蛋白水解酶产生菌生长的氮源，而皮肤则用于提取明胶。从该菌中部分纯化蛋白酶，并用于从获得的明胶中生产抗氧化肽。明胶冷却后形成凝胶，其胶凝温度和熔化温度分别为16℃和22℃，勃氏强度约为160。采用响应面法（RSM）确定实现最高抗氧化活性（以DPPH自由基清除活性衡量为35.96%）的最佳水解条件，即50℃和6.5 IU酶。研究结果强调了采用综合方法最大化金枪鱼副产品价值的重要性，在循环生物经济框架内促进可持续性。总体而言，这些结果有助于金枪鱼副产品的高效利用、减少浪费并提高金枪鱼产业的经济可行性。
