EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE

Food Science & Technology

National Conference on "Recent Advances in Materials Science & its Applications" & "Recent Trends in Electrical, Electronics, Computing and Information Technology"

The study was undertaken with an objective to conserve fish waste, cheese whey to nutritional product and reducing environment contaminations from their disposal. Fish waste was diluted in the ratio of 1:2 with water, buffer and cheese whey separately. Dilution of fish waste with cheese whey reduced the awful smell and improved the substrate chemical value. Protease was used for hydrolysis of fish-cheese whey mix. Protein yield and degree of hydrolysis was higher when protease was 2%. Protease concentrations of 1.5 to 2.0 % were found to be optimum range of concentration based on protein recovery, average and marginal degree of hydrolysis. Dry matter content of the residue was 13 % and hydrolysate was 8%. All the proximate constituents in hydrolysate were about 50 % of the corresponding constituents in the residue. Current investigation concludes with an inference of identifying further economic and readily available enzymatic source for the hydrolysis of fish waste and cheese whey and to conduct a comparative analysis with the data of present study.

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