Properties of hydrolysates derived from the by-products of processing Atlantic cod

The development of the food industry is aimed at maximizing the processing of food raw materials to obtain beneficial and functional properties of the resulting ingredients. One such approach may involve the use of the enzymatic hydrolysis of secondary fish raw materials is one of the approaches commonly applied in the food industry for maximizing the beneficial and functional properties of processed food raw materials. To optimize this conventional method of production and improve the physicochemical and functional parameters of the resulting hydrolysate, ultrasound treatment has been proposed as a pre-treatment step. This study used the Atlantic cod filleting residues to investigate the properties of hydrolysates obtained through enzymatic hydrolysis with optimized ultrasound pre-treatment. The results showed that ultrasound treatment used in the technology for obtaining hydrolysates provided higher Degree of hydrolysis (DH) values. The obtained hydrolysate powders have a finer dispersed composition, with the average values of the median distribution ranging from (4870 ± 25) nm - 10.3 %; (2142 ± 25) nm - 47.4 %; (1056 ±25) nm - 9.2 % and (435 ± 25) nm - 33.1 %. The IR spectroscopy of the reference (control) hydrolysate detected a characteristic long-wave range of the electromagnetic spectrum corresponding to more pronounced changes in its molecular structure.