PRODUCTION AND EVALUATION OF PROTEIN CONTENT OF HYDROLYSATES FROM BYPRODUCT OF Sardina pilchardus

The impact of waste from fish processing on aquatic systems can vary greatly depending on the type, quality and frequency of releases. Our work aims to recover the waste (bones, heads and guts) of the common sardine "Sardina pilchardus". First, the byproducts were being used in the preparation of chemical and enzymatic hydrolysates. Then, we studied the possibility of using this waste in the preparation of a protein isolate for industrial interest. The results indicate that the yield of the enzymatic hydrolysate is the highest (29.4%). Thus, the enzymatic hydrolysate (trypsin) has a higher protein levels per input to other hydrolysates (acid) and autolysate. While the protein isolate obtained representing a yield of 7.23%. The enzymatic hydrolysate derived from fish by-product using may potentially serve as a good source of protein and it has strengthened several areas.