Short Communication:
Development and
characteristics of spray-dried hydrolysates from limited hydrolysis of shark meat
Diniz Fábio Mendonça
Res. J. Biotech.; Vol. 20(11); 325-330;
doi: https://doi.org/10.25303/2011rjbt3250330; (2025)
Abstract
The recovery of underutilized fish biomass through enzymatic hydrolysis is an alternative
that could contribute to alleviating the problem of malnutrition in developing countries.
In this study, a proteolytic enzyme was used to catalyze the hydrolytic cleavage
of peptide bonds to produce a fish protein concentrate from shark meat, an underutilized
marine species, under conditions of limited hydrolysis. After the enzymatic reaction,
the protein was recovered through separation and dehydration. The resulting product
was a stable and edible powder that could be utilized as a protein supplement in
human nutrition.
The final product exhibited high protein (> 82%) and low-fat concentrations (< 0.9%).
Its amino acid profile was comparable to that of the original shark muscle, indicating
that the nutritional balance was retained. Additionally, the physical characteristics
of the spray-dried hydrolysates produced from limited hydrolysis of shark meat using
the bacterial enzyme Alcalase, suggest potential applications as a protein supplement
in protein-rich carbonated beverages.
