Evaluation of food and functional-technological properties of collagen hydrolysates from sardinella scales

The aim of research is to determine the nutritional and functionaltechnological properties of fish scale hydrolysates for the production of food additives and their use in food systems. The studies were carried out on the scales of Moroccan sardinella (Sardinella aurita) using enzymatic and thermal hydrolysis methods. As a result of hydrolysis, watersoluble and waterinsoluble fractions were obtained, which were dried and ground. The organoleptic properties, chemical composition, amino acid composition, biological value, molecularfractional composition, elemental composition, waterholding, waterbinding and fatbinding capacities, emulsifying properties were determined in the obtained powders. The content of protein substances in the scales, watersoluble and waterinsoluble hydrolysates was 30.3 %; 81.9–87.1 %; 59.8–62.5 %, respectively; mineral substances – 22.2 %; 5.3–6.8 %; 29.3–31.4 %. Watersoluble supplements were found to contain all essential amino acids, with a protein biological value of 59.9 %. Waterinsoluble supplements contained significantly fewer amino acids, with a protein biological value of 10.7 %. The mineral content of the insoluble fractions of hydrolysates ranged from 29.3–31.4 %, with calcium, chlorine, potassium, and sulfur being the most abundant. Watersoluble additives produced by all hydrolysis methods are concentrates of lowmolecularweight active peptides with an MM of less than 10 kDa (53.3–97.7 %). These hydrolysates, regardless of the production method, exhibited the best functional and technological properties, which determine their structureforming properties. Watersoluble hydrolysates are recommended for use in food products as a source of biologically active peptides and collagenbased amino acids in specialized products for athletes. Waterinsoluble hydrolysates are suitable for use in osteotropic dietary supplements as a source of highmolecularweight collagen proteins and minerals. Both additives have been successfully tested in the formulations of protein bars and gelatinized products intended for sports nutrition.