Hidrólisis enzimática de residuos del procesamiento de surel (Trachurus lathami): caracterización de las fracciones obtenidas

Daniela  Lamas; Elena  Massa Agueda

doi:10.54495/Rev.Cientifica.v30i2.277

Authors

Daniela Lamas Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP), Instituto de Investigaciones Marinas y Costeras - Consejo Nacional de Investigaciones Científicas y Técnicas (IIMyC-CONICET)
Elena Massa Agueda Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP), Instituto de Investigaciones Marinas y Costeras - Consejo Nacional de Investigaciones Científicas y Técnicas (IIMyC-CONICET),

DOI:

https://doi.org/10.54495/Rev.Cientifica.v30i2.277

Keywords:

Trachurus lathami, use of by-products, proteins, oil, Omega-3 fatty acids.

Abstract

The rough scad (Trachurus lathami) is a coastal-pelagic fish that is caught incidentally during the mackerel fishery, constituting a discard. The elaboration of canned rough scad headed and gutted is a strategy to make this species profitable. This form of commercialization generates a large amount of waste that constitutes a rich source of biocompounds of commercial interest, among which are proteins and polyunsaturated fatty acids of the Omega-3 series. The objective of this work was to study the liquid proteic and oily lipid phases obtained by enzymatic hydrolysis of rough scad residues. For the reaction, the commercial alkaline proteases Alcalase® 2.4L and Purazyme AS 60L were used. The conditions were pH 8.0 and 55 °C, for 2 hours, in a thermostatized reactor. The liquid phase obtained showed a protein content of around 73% with both enzymes. The yield of the extracted oil was 58% with Alcalase® 2.4L and 68% with Purazyme AS 60L. Within the polyunsaturated fatty acids, the content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) stood out for both oils obtained. This suggests that compounds of interest can be obtained. The heads and viscera of Trachurus lathami for the utilization of these fisheries.

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