Submit or Track your Manuscript LOG-IN

Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct

Determination of Protein-Lipid Profiles in Hydrolysates Obtained from Trout Byproduct

Doğukan Ölmez1 and Gonca Alak2,*

1Graduate School of Natural and Applied Sciences, TR-25030 Erzurum, Turkey
2Department of Aquaculture, Faculty of Fisheries, Ataturk University, TR-25030 Erzurum, Turkey

*  Corresponding author:



The seafood processing sector contains too rich wastes in terms of protein. These wastes can be converted into different economic value products under controlled conditions. Under controlled conditions, byproducts have the potential to be converted into nutrients suitable for human consumption, as well as different products that have economic value. For this purpose, hydrolysates were prepared by enzymatic methods at different time periods using different trout byproducts. In this study, two different groups (viscera and muscles) of trout processing wastes were hydrolyzed by enzymatic method based on specific time periods (0, 30, 60, 90, 120 and 180 min) for this purpose. Protein profiles, molecular size and distribution changes of the obtained hydrolysates were calculated using SDS-PAGE and lipid profiles were calculated using high performance thin layer chromatography (HPTLC) method. As a result of the analyses, it was observed that there were 9 protein bands in the muscle and 7 protein bands in the visceral organs, and the volume increases were observed in protein amounts in the hydrolysates depending on time. In addition, as the lipid profile, cholesterol ester (CE), triacylglycerol (TAG), free fatty acids (FFA), cholesterol (CHOL), monoacylglycerol (MAG), diacylglycerol (DAG) and phospholipid (PL) values were determined (p <0.05). After 90 min of hydrolysis in muscle, both FFA and MAG-DAG started to collapse, the TAG ratio in total fat content increased relatively.

To share on other social networks, click on P-share. What are these?

Pakistan Journal of Zoology


Vol. 51, Iss. 6, Pages 1999-2399


Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits

Subscribe Unsubscribe