What is it about?
The sprat caught in late spring with low fat content and active enzymes is not used for consumption, because the low quality. It is usually used for fishmeal production. But it contains a lot of active enzymes, hydrolysing proteins. There was determined the activity of the enzymes in different cnditions including salt concentration.
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Why is it important?
Because of the high activity of proteolytic enzymes the low quality sprat can be used for hydrolysates production as well as fish sauce production. Moreover, it can be a source of enzymes, which might be used in the food industry. It is important to use biological resources to a maximum, especially as a food, and to minimize the amount of waste disposal.
Perspectives
Understanding the sprat enzymes activity and using them directly for the production of hydrolysates or fish sauces will allow the use of such fish that would previously be intended only for the production of animal feed.
Katarzyna Felisiak
West Pomeranian University of Technology, Szczecin
Read the Original
This page is a summary of: Autodigestion and Peptidase Activity in Low Quality Baltic Sprat (Sprattus sprattus balticus Schneider, 1908), Journal of Aquatic Food Product Technology, April 2018, Taylor & Francis,
DOI: 10.1080/10498850.2018.1461158.
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