Review of hydrolyzed protein from fishery by-product: Production methods, application and Biological Properties

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Ziyaei k.; HOSSEINI S.V.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 383-395

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Title

Review of hydrolyzed protein from fishery by-product: Production methods, application and Biological Properties

Author(s)

Ziyaei k. | HOSSEINI S.V. | Issue Writer Certificate

Keywords

Fishery by-productsQ2

bioactive compoundsQ1

FPHQ2

functional propertiesQ2

Abstract

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 byproducts 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.

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APA: Copy

Ziyaei, k., & HOSSEINI, S.V.. (2021). Review of hydrolyzed protein from fishery by-product: Production methods, application and Biological Properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 383-395. SID. https://sid.ir/paper/397542/en

Vancouver: Copy

Ziyaei k., HOSSEINI S.V.. Review of hydrolyzed protein from fishery by-product: Production methods, application and Biological Properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):383-395. Available from: https://sid.ir/paper/397542/en

IEEE: Copy

k. Ziyaei, and S.V. HOSSEINI, “Review of hydrolyzed protein from fishery by-product: Production methods, application and Biological Properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 383–395, 2021, [Online]. Available: https://sid.ir/paper/397542/en

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