Preparation of a protein drink from fish protein hydrolysate obtained from tilapia skin waste

Abstract

This study investigated the extraction of protein hydrolysate from tilapia skin waste and its utilisation for the preparation of a protein drink. Tilapia skin was first prepared by removing lipids using 95% ethanol. Protein hydrolysate was then extracted using 0.375% papain at 40°C for 120 mins. The physicochemical properties of the protein hydrolysate were analysed and were then used to prepare a protein drink. The analysis of shelf-life and the prediction of shelf-life of products using the accelerated shelf-life testing method (Q10) were carried out. The content of protein hydrolysate powder in tilapia skin was 29.68±1.32 (g/100 g). Sensory analysis results showed that the protein beverage received an overall liking score of 7.13±1.27 from the sensory panel. Based on the Q10 calculations, the product shelf-life at the recommended temperature of 4°C with a safety factor of 10% was 12 days. According to the Thai FDA for pasteurised beverage regulation no. 195, the product complied with the Thai FDA standard guidelines. These results suggested that the fish protein hydrolysate obtained from tilapia skin waste is a rich resource of protein and is suitable for producing value-added fish skin protein drinks.