Production of Protein Hydrolysates Using Marine Catfish Bagre panamensis Muscle or Casein as Substrates: Effect of Enzymatic Source and Degree of Hydrolysis on Antioxidant and Biochemical Properties.

Protein hydrolysates from fishery byproducts have resulted to be nutraceutical ingredients with potential to be applied in human nutrition; however, critical quality attributes are dependent on some process parameters such as enzyme source and degree of hydrolysis. This study analyzed the biochemical properties and in vitro antioxidant activity (using DPPH, ABTS, and FRAP assays), of protein hydrolysates at 10, 20, and 30% degree of hydrolysis (DH), measured by pH-STAT and prepared from sea catfish (Bagre panamensis) muscle and casein as protein sources by treatment with alcalase (ALC) and a semi-purified protease extract (SPE) from B. panamensis intestinal tissues as enzyme sources.

Reproduction and community structure of fish from winter catch sites from industrial shrimp bycatch from the northeast and southeast Mexican Pacific.

The shrimp fishery is one of the most important fisheries in the world, although the low selectivity from trawling nets has led to the capture of a large number of non-target species. Shrimp-bycatch species include a large number of fish and invertebrate species, of which fish species are the most abundant. The present study aims to determine the community structure as well as the average sizes at first maturity of the fish species from shrimp-bycatch caught from industrial fisheries in the Mexican Pacific from Sinaloa to Guerrero, from January to March 2015.