10 - Aquatic food protein hydrolysates

Abstract

The proper utilization of limited aquatic resources has been a topic of great interest for many decades. The application of proteases to fish processing waste leads to the hydrolysis of the proteins in the material, which can then be separated from the other constituents of the muscle. This process produces Fish Protein Hydrolysates (FPH). The key to the FPH success is their unique properties and the ability to produce FPH with very different properties from the same raw material. Many different processes have been reported for recovering and hydrolyzing proteins from aquatic food material with enzymes. This chapter outlines the main steps in the production of fish protein hydrolysates. Fish proteins have not only good functionality but also have a high nutritional value. One way to modify and improve the properties of fish proteins is to use proteases to produce a range of FPH. Fish protein hydrolysates have been extensively investigated for their food functionality and may be used in numerous applications in food products. However, one problem during the production of FPH is that bitterness can develop. This may greatly limit their food use. Furthermore, if FPH are produced from a raw material that is susceptible to oxidation, rancid flavors may be associated with the final product.