Production of Hydrolysates from Swordfish ( Xiphias Gladius ) Head Muscle As New Protein Source: Evaluation of Nutritional, Antioxidant and Functional Properties

Fish by-products serve as a major source of protein that can promote the state of health. These by-product wastes have attracted much attention of food biotechnologists due to the availability of large quantities of raw material for the process, and presence of high protein content with good amino acid balance and bioactive peptides. Controlled enzymatic hydrolysis of protein-rich fish wastes is believed to be a better way to produce bioactive peptides. Under this context, this work is to show that swordfish head can be a good source of proteins that can be valorised as functional ingredients. Tow swordfish (Xiphias gladius) head muscle protein hydrolysates (XHMPHs) were produced by the separate action of alcalase® (HM-Al) and savinase® (HM-Sa). The physico–chemical characteristics of hydrolysates, such as proximal composition, size, AAs and RP-HPLC profiles, in vitro antioxidant and functional properties were determined. XHMPHs showed different degrees of hydrolysis (19.46