Kinetic separation of proteolysis from biogenic amine formation in Sardinella longiceps processing by-products

Published: 6 October 2026| Version 1 | DOI: 10.17632/xsrdd6z37k.1
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This dataset supports a study of whether proteolysis and biogenic amine formation in fish processing by-products occupy separable timescales, and whether a process window between them can be used to manufacture a microbiological peptone of defined hydrolysis with a low amine load. By-products of Sardinella longiceps were obtained from a commercial processor within 5 to 9 hours of landing and processed the same day. Three independent feedstock lots were collected on separate dates between January and April 2026. A factorial design crossed endogenous protease activity, removed by heating to 90 degrees Celsius for 15 minutes, against microbial activity, suppressed with a broad-spectrum antibacterial combination. Reactions ran under pH-stat control at pH 4.5, 5.0 and 5.5 and at 15, 25 and 35 degrees Celsius, with the full factorial at the central condition and the active and inhibited arms elsewhere. The resulting 660 kinetic runs were sampled at eleven times to 480 minutes. The dataset contains the degree of hydrolysis by the o-phthaldialdehyde method at every sampling point, 372 biogenic amine determinations covering seven amines by reversed-phase HPLC, total viable and decarboxylase-positive counts, 756 growth observations across seven organisms in three media, a 26-parameter product specification, a mass and energy balance, a techno-economic model and a screening life cycle inventory. Files are supplied in three layers: the raw data exactly as recorded, an analysed workbook carrying live formulas and native charts, and the derived result tables. The analysis scripts are included so that every number in the associated article can be traced from the raw measurement to the figure that shows it. The scripts were written with the assistance of an AI tool; the measurements were made by the authors, who are responsible for the accuracy of the data.

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