Impact of ultrasound pretreated fish bone protein hydrolysate on the functional and bioactive properties of fish seasoning compared to market fish seasoning

Fish bones contain a substantial amount of protein that may have beneficial functional and bioactive properties. Ultrasound has been used for structural modification and functional optimization of the bioactive properties of protein. The aim of the study was to evaluate the efficiency of fish bone enzymatic hydrolysate as a safe source of flavour enhancer for fish seasoning, alternative to monosodium glutamate that causes health problems. The fish bone was treated with ultrasound (5–20 min) prior the enzymatic hydrolysis. The fish bone hydrolysate pretreated for 15 min (FBHu15) exhibited the highest degree of hydrolysis and highest content of umami amino acids. A fish seasoning was prepared in lab (LFS) matches the flavour of a high quality fish seasoning in the market (MFS). The FBHu15 was added to the LFS as flavour enhancer. The results revealed that LFS showed superior antioxidant activity compared to MFS. In addition, the LFS supplemented with untreated (LFS-H) and pretreated fish bone hydrolysate (LFS-Hu) showed 35% and 48%, higher antioxidant activity than MFS. The gas chromatography-mass spectrometry (GC-MS) analysis revealed that LFS-Hu showed the highest release of the headspace volatile compounds. Biological study was carried out to evaluate the safety of the LFS-Hu seasoning compared to MFS. Three groups of male albino rats were, separately, fed with balanced diet (control group), diet contains MFS and diet contains LFS-Hu. The results revealed that LFS-Hu group showed an increase in total body weight, significant improvements in all biochemical markers of the liver and kidney functions compared to control group, whereas MFS group showed a significant disruption in all parameters. The histopathological results confirmed these results. The results of this study could increase awareness of risks of consuming foods containing MSG.