Study on hydrolyzing yellowfin tuna (Thunnus albacares) fins using bromelain
Abstract
This study demonstrates that the hydrolysis of yellowfin tuna fins using bromelain enzyme is an effective green technology solution for processing seafood by-products. The solution not only improves protein recovery efficiency but also contributes to addressing the problem of by-products in the tuna processing industry in a sustainable and environmentally friendly manner. Enzymatic treatment at temperature of 55 °C, with an enzyme to substrate ratio of 0.75 wt% for 4 hours, is the suitable hydrolysis condition for efficiently converting tuna fin protein into a nutrient-rich hydrolysate. The resulting hydrolysate is not bitter, has a protein content of approximately 76 g/L, and a calcium content of 774 mg/L. Furthermore, the product contains significant amounts of essential amino acids such as leucine, lysine, threonine, and valine, contributing to the enhancement of the product's biological value. The result demonstrates the broad application potential of tuna fin hydrolysate in the development of nutrient-rich food products, while also opening up avenues for efficient and sustainable exploitation of seafood by-products in the future.