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


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
1- university of tehran
2- University of Tehran , hosseinisv@ut.ac.ir
Abstract:   (2054 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.
Full-Text [PDF 641 kb]   (2807 Downloads)    
Article Type: Analytic Review | Subject: Food quality control
Received: 2018/05/8 | Accepted: 2020/03/18 | Published: 2021/04/30

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.