Functional Food Product Development from Fish Processing By-products Using Isoelectric Solubilization/Precipitation

Abstract

Currently, the western diet typically includes high salt content and low omega-3 fatty acids and fiber. Such a diet enhances risk factors for cardiovascular disease. The fish processing industry generates large amounts of by-products, and these by-products have the potential for use as a heart-healthy human food. One way to increase the utilization of these fish processing by-products is by using isoelectric solubilization/precipitation (ISP) to recover myofibrillar proteins and separate them from pigments and fat in order to increase their utilization for the development of functional food products. Unlike mechanical meat recovery such as deboning of fish meat, ISP allows selective pH-induced water solubility of meat proteins with concurrent separation of lipids and the removal of materials not intended for human consumption such as bones, skin, and scale. As a result, fish protein isolate gels made with nutraceutical additives (omega-3 fatty acids-rich oil, dietary fiber, and a salt substitute) provide a means to achieve the desired biochemical effects of these nutrients without the need for dietary supplements and medications or a major change in dietary habits.