Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes

In the current investigation, fresh trout viscera and smoked trimmings were enzymatically extracted using papain, alcalase, protamex, flavourzyme. Protein extraction was performed at different concentrations (0.5%, 1%, 1.5% 2%) times (30 minute, 1 hour 4 hours). The moisture, crude protein, lipid ash contents of used as raw materials, in study, respectively found 60.26±0.78%, 12.18±0.21%, 31.18±0.36% 1.33±0.07%, while these values determined 54.53±0.93%, 18.39±0.13%, 17.71 ± 1.06% 8.50±0.13%, respectively. Following conclusion protein content (g protein/100 g waste) Recovery Rate (PRR, %) liquid hydrolysate from to be significantly affected by enzyme type, concentration, time. results showed that flavourzyme, followed produced highest PRR (%) viscera. Furthermore, shown have /100 trimmings.