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Preparation of a protein drink from fish protein hydrolysate obtained from
tilapia skin waste

This study investigated the extraction of protein hydrolysate from tilapia skin waste and
its utilisation for the preparation of a protein drink. Tilapia skin was first prepared by
removing lipids using 95% ethanol. Protein hydrolysate was then extracted using 0.375%
papain at 40°C for 120 mins. The physicochemical properties of the protein hydrolysate
were analysed and were then used to prepare a protein drink. The analysis of shelf-life and
the prediction of shelf-life of products using the accelerated shelf-life testing method
(Q10) were carried out. The content of protein hydrolysate powder in tilapia skin was
29.68±1.32 (g/100 g). Sensory analysis results showed that the protein beverage received
an overall liking score of 7.13±1.27 from the sensory panel. Based on the Q10
calculations, the product shelf-life at the recommended temperature of 4°C with a safety
factor of 10% was 12 days. According to the Thai FDA for pasteurised beverage
regulation no. 195, the product complied with the Thai FDA standard guidelines. These
results suggested that the fish protein hydrolysate obtained from tilapia skin waste is a rich
resource of protein and is suitable for producing value-added fish skin protein drinks.