Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 383-395 | Back to browse issues page

‎ 10.52547/fsct.18.111.383

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ziyaei K, Hosseini S V. The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties. FSCT 2021; 18 (111) :383-395
URL: http://fsct.modares.ac.ir/article-7-20646-en.html
The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties
Kobra Ziyaei1 , Seyed Vali Hosseini 2
1- university of tehran
2- University of Tehran , hosseinisv@ut.ac.ir
Abstract:   (1989 Views)
According to FAO reports, a huge amount of fish processing by-products (around 50%) are produced every day. Fish processing by-products are mainly head, tail, skin, scale, backbone and viscera.  These by-products usually consist of several bioactive materials, such as proteins, enzymes, fatty acids, and biopolymers. Seafood by-products could be a source of healthy food for both human (such as fish sauce, fish protein hydrolysate; FPH) and animals (such as fish meal, fish silage, FPH).  Additionally, bioactive substances derived from seafood by-products have been used in various biotechnological, nutritional, pharmaceutical, and biomedical applications. FPH is one of the most important products which is prepared by hydrolysis of underutilized fish or fish processing by-products. Although FPH has been used for agricultural purposes, advanced technological developments have made it possible to apply these FPHs as functional ingredients in food and pharmaceuticals. Likewise, the hydrolysate is also a rich source of biologically active small peptides that have been proved for various therapeutic potentials. This paper will review properties and potential applications of FPH in the human nutrition.
Keywords: Fishery by-products, bioactive compounds, FPH, functional properties
Full-Text [PDF 641 kb]   (2708 Downloads)    
Article Type: Analytic Review | Subject: Food quality control
Received: 2018/05/8 | Accepted: 2020/03/18 | Published: 2021/04/30
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