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Evaluation of Antioxidant Properties of Hydrolyzed Protein Obtained from Barley Grains and Its Effect Along with Nanocellulose on the Quality and Shelf Life of Fish Nugget

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Abstract

The aim of the present study was to investigate the effect of nano cellulose (NC) along with barley grain protein hydrolyzed (BGPH) on quality and shelf life of silver carp (Hipophthalmichthys molitrix) fish nuggets during the storage period. For this purpose, BGPH was produced using microbial protease enzymes alcalase and flavourzyme, and the degree of hydrolysis and its antioxidant activity were measured. Then, fish nuggets containing 2% NC and BGPH (at 0.5 and 1%) were produced and moisture and oil absorption values at the beginning of the period and their chemical and microbial parameters during 16 days of their storage in the refrigerator were investigated. The results showed that the BGPH by alcalase had significantly higher protein content, degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for nugget tests. The results of the fish nugget tests showed that the addition of different concentrations of BGPH with NC significantly increased moisture content and decreased oil absorption (p < 0.05). NC had little antimicrobial and antioxidant effects, but the addition of BGPH increased the mentioned properties, so that the treatment of NC + BGPH at 1% was able to increase bacterial spoilage (total viable count and psychrotrophic bacteria), peroxide value, thiobarbituric acid, total volatile bases nitrogen and sensory indicators up to on the 16th day, it was acceptable to maintain the offer (p < 0.05). Therefore, it seems that NC and BGPH at 1% can increase the storage time and better preserve the sensory, chemical and microbiological qualities of fish nugget.

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Data Availability

The data supporting the results of this study can acquire from the corresponding author on rational request.

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  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Negar Tajik & Peiman Ariaii

  2. Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

    Leila Najafian

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  1. Negar Tajik
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  2. Peiman Ariaii
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All authors reviewed the manuscript. NT: investigation (lead); methodology (lead); writing original draft (lead); writing review editing (lead). PA: supervision (lead); writing review editing (equal). LN: formal analysis (lead).

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Correspondence to Peiman Ariaii.

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Tajik, N., Ariaii, P. & Najafian, L. Evaluation of Antioxidant Properties of Hydrolyzed Protein Obtained from Barley Grains and Its Effect Along with Nanocellulose on the Quality and Shelf Life of Fish Nugget. Int J Pept Res Ther 29, 64 (2023). https://doi.org/10.1007/s10989-023-10515-4

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