Studies on the enzymatic hydrolysis of Brazilian lobster (Panulirus spp) processing wastes

Meat recovered from the cephalothorax of the lobster (Panulirus spp), which is normally discarded during processing, was subjected to hydrolysis. The enzymes used were papain, pepsin and a fungal protease, each one tested at concentrations of 2, 4 and 5 mg g−1 (enzyme/substrate, wet weight basis). The degree of hydrolysis, measured by the release of tyrosine, was found to be highest when fungal protease was used, followed by papain and pepsin. Of the concentrations tested, it was found that 5 mg g−1 produced the highest degree of hydrolysis in the three enzymes. The protein hydrolysates produced were highly soluble, with excellent wettability and some capacity for oil emulsification. No bitter off‐flavour was detected in the final product.