Proteolytic processing of Atlantic mackerel (<i>Scomber scombrus</i>) and biochemical characterisation of hydrolysates

Abstract

Summary Research on fish composition has demonstrated that they constitute a promising source of molecules with health benefits. In the present study, Atlantic mackerel ( Scomber scombrus ) was processed using Protamex® and the distribution of nutrients in various fractions obtained following membrane filtration was analysed. The fish starting material was approximately 84% water and the dry matter contained 42.7% proteins, 45.2% lipids and 5.6% minerals. The recovery of fish dry matter in the liquid hydrolysate was 77.8%. Most of the fractions were protein‐enriched and characterised by a well‐balanced amino acid composition, notably in terms of the most essential amino acids and by molecules of relatively low molecular weight (≤42 kDa). Even before process optimising, the biochemical and nutritional analyses indicate that the Atlantic mackerel may provide high‐value products for future applications in the health and food sectors.