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Print 1964-10-16 IPFC Sec II.Tif (332 Pages) FISH HYMOLYZATES FRm CMRCIAL PHILIPPINE SPECIES PART I. PRELIMINARY STWTES ON HYROLYZED FISH PROTEIN L.G. Salcedo, Senior Fishery Technologist G. Suevara, Junior Fishery Tecb.nologist and S.V. Rersamin, Chief Fishery Technologist Acting Chief, Division of Fish and Sea Products Utilization, Philippine Fisheries Ccmrniss ion, Intramuros , Manila, Philippines ABSTRACT Hydrclyzed fish protein was prepared from five species of comon Philippine ~arketfishes. The pxcess followed has the advanrage of converting a3y kind of fish flesh intc ty&olyzed protein, a product which is best recanmended for special diet therapy as an imprtant supplement to diets of convalescent patients an? as medications ro specific types of ulcer. 3yd.m- lyzed fis3 protein also makes possible the ~tilizationof cheap species of fish particularly those with law comercia1 value into high quality protein fods, a protein source. It will make available fish inoprocessed and Fisk is a well-kncwn source nore nutritious form to people of protein but because fresh fish affected by maln~tritionin is not always available in some hospitals'or to those staying in parts of rhe Philippines, there rural areas. are ?revalept cases of malrntri- tion dce to protein deficiency in some sectors of the corntry. it REV! I3 OF LITERATLRE has been recognized also that sme diseases prevalent to patients in Solubilized protein from. hospitals are caused by protein fish was Leveloped in Germany as de Fi ci ancy . a substitute ,For egg white knm as Wiking Eiwess. An abstract This sitcation necessitates from a repor* of the British In- the Froper utilizaticn of fish as telligence Objectives Sub-Commit tee Proc. Indo-Pacific Fish. Can., 1ltII): 284-291. mentioned the use of such product for liberating several of the B on bakery goods, sugar confectiona- vitamins from their bond forms. ry, ice cream, mayonnaise, custard powder, pharmaceuticals, textiles Indomation on the amino and leather industries, Roy Allen acid c0nten.t: of Philippine fish (1955) likewise states the use of proteins is still very meagre so hydrolyzed protein in treating that a phase of this project will specific types of ulcers such as be directed to the determination chodenal and ventricular ulcers of amho acid make-up of fish and as an important supplement to proteins and their sources by diets of convalescent patients. ' chemical as well as by bioassay studies . Biological assays and studies however, should be carried out to Studies on the distribution define the deleterious effects of of nitrogen have yet to be carried hydrolyzed proteln , if any, and out to establish the precentages at the smne time to measure the of the basic amino acids fraction quality of such protein food for in the fish proteins since the fish growth and maintenance. A.B. proteins vary in the manner in which Morrison claimed that toxic pro- they are broken down to their de- ducts may be produced by reac- gradation products. A comparison tions between fish solids and of the amino acid make-up of the solvents ; and solvent decomposi- fish proteins and casein by paper tion products or solvent impuri- chromatography is also being con- ties. sidered for future studies because fish proteins are claimed to com- It is probable that latex pare famrably with standard casein, from local fruits particularly Deuel --et a1 (1946 1 isolated proteins the papaya can be used for en- from mackerel, sardine and tuna and hancing the rate of hydrolysis compared their nutritive value with of fish flesh. This may minimize casein. They found that these fish whatever loss of essential nu- proteins am superior to casein. trients that may occur during the alkali and acid hydrolysis. In The 06 j ect ive of this project this connection, Ngo-Ba-thanh is to utilize commercial species ( 1953 1 mentioned good results of market fishes which are not very when pineapple juice &s used as palaeable in ordinary food prepa- a hastening agent which is simi- ration due to unpleasant taste and lar to that of a proteolytic odor. With this project, such enzyme. In Mysore, India, they species would be better utilized have conducted studies on hydro- as special protein supplement in lysis of fish meat using papain diet therapy, thereby enhancing to obtain hydrolyzates rich in their comercial value. Fish in peptone. It is claimed that its processed form can also be papain has been used for hydro- adequately supplied to people in lysis because of its favorable the rural areas not easily reached properties of pH and temperature by fresh fish. optima for activity. Chaldelin --et a1 (19423 has shown that The scope of this paper is papain have outstanding value confined only to the preliminary studies on the preparation of 95% alcohol. Excess solwnt was hydrolyzed fish protein. completely removed in an oven at 70°C. The dried material was Studies dealing on the use ground to a fine powder and then of latex from local fruits as made soluble by hydrolyzing with catalysts for hydrolysis; nitro- aqueous alkali. To every 100 g gen distribution and amino acid of fish powder about 500 ml of make-up of the fish proteins un- water and 5 g of caustic soda der investigation ; and the biolog- was added and hydrolyzed for about ical assays to measure the quali- 2 hours at 80°C. When the sub- ty of such protein foods for growth s tame was completely liquefied, and maintenance shall be presented it was neutralized with 10% in subsequent papers. acetic acid. The neutralized liquid was spraydried to yield a cream and flo-m-like powder. MATERIALS PSUD MEMODS Due to the inavailability of Some species of fish used in a spray dryer, the following this project were purchased direct- procedure was folbwed: ly from the local market. Some were requested through fish dealers One hundred grams of the and some were available at Dagat- powder was mixed with 500 ml dagatan Saltwater Fishery Experi- of 1% sodium hydroxide and heated mental Station of the Philippine in a water bath for an hour at Fisheries Comission at Malabon, 70° to 80°C. This treatment re- Rizal. sulted in a fairly good solution of the muscle powder in dilute In the present investigation, alkali. This solution was fil- a method similar to that reported tered through a cotton plug. The by the British Intelligence Objec- filtrate was cooled to 50°C in tives Sub-committee with some mo- order to facilitate the preci- dificat ions is employed. The pitation. The precipitation was details given below represent the carried out by the addition of method used and found satisfactory dilute acetic acid ( 1 ml of gla- by Mohanty and Ray (1955) for the cial acetic acid diluted to 300 preparation of fish proteins . ml distilled water) to the fil- trate. The solution was continous- Fish muscle was filleted and ly stirred during precipitation uniformly shredded. The pieces until neutral. The supernatant were leached with 0.5% acetic acid liquid was removed on a Buchner under reflux at 80°C for about 50 funnel. The protein was washed minutes. The soluble nitrogenous twice with distilled water and constituents were thus removed. finally dried at about 50°C. The connective tissue was broken down and the ash content possible Purification consisted of removed. The material was then repeating the above procedure washed in running water and pressed of dissolving the wet precipi- to reduce the water content. The tate in the alkali solution and oils and fat were extracted over- reprecipitation with acetic acid night from the press cake with for two or three times. RESULTS AND DJSCUSSION Its solubility in water with its high pmtein content Table I shows the proximate makes it suitable for use as chemical composition of the dif- proteir) supplement in special ferent species of fish utilized in diets in the form of soups, the preparation of hydrolyzed pro- bakery goods, and as stabilizer tein. in ice creams, mayonnaise and custard powder. The proteins of tilapia, caesio, lizwd fish, shark and Flavor Profile : surgeon fish contain about 3% ni- trogen. According to the flavor profile evaluation illustrated The proximate chemical analy- in Table IV the ?on-hydrolyzed sis of fish pmtein obtained was product conforms to a more or carried out according to the method less preferable standard. Since described in AOAC. Results of the the non-hydrolyzed form is not analysis are presented in Table 11, soluble, a second stage in which the product was hydrolyzed, ren- The creamish and flour-like dered it more assimilable. fish protein powder obtained at- tains more of a natural seashore odor than a fishy odor. It is CONCLUSION RECUMEbQATION soluble in water, hence may be ea- sily assimilated. The product The hydrolyzed fish protein contains approximately 85% pro- obtained from Philippine market tein. fishes was soluble, creamish and flour-like powder with a crude A 10% solution whips into a protein content of about 85% and foam equivalent to natural egg the yield is about 10% of the raw white. The product is not coagu- material. lated by heat. Compared with other similar products, the keep- The final product can be ing quality of hydrolyzed protein included iri dietary food prepa- is better because it is in powdered rations of hospitals and can also form, with low fat content and can be incorporated in the food pre- be easily vacuum-packed' in bottles parations of people in the rural and polyethylene bags. Fish pm- areas to increase their protein tein in its spray-dried form has intake. a better appearance than ordinary fish flour. The protein content The future studies such as : is higher than that contained in the use of latex from local fruits other foods such as raw or boiled as catalysts for hydrolysis ; the eggs, cheese, roasted chicken, raw nitrogen distribution and amino beef and f~eshwhole milk.
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