Caracterización fisicoquímica, tecnofuncional y calidad biológica de hidrolizados de vísceras de Tilapia Roja (Oreochromis spp.)

Abstract

Abstract: Defatted red tilapia viscera (VTR) are hydrolyzed with Alcalase 2.4L® to evaluate the effect of the degree of hydrolysis (DH) on VTR’s techno-functional, physicochemical, and biological qualitative properties. The results show that limited hydrolysis improves foaming capacity and foam stability, achieving the best results with DH of 4.2% and 8.4% at pH 4 and 10, respectively. Total amino acid composition shows that VTR and their hydrolysates are protein sources with high nutritional quality that have an adequate balance of hydrophobic and hydrophilic amino acids, highlighting their techno-functional properties. The results suggest that VTR proteins possess high emulsifying capacity, but this property is diminished by hydrolysis. In conclusion, VTR proteins and their hydrolysates have promising applications for the food industry due to their techno-functional properties and their nutritional and microbiological quality.