Abstract
In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are certain limitations related to the use of fish gelatine that include odour, colour, functional properties, and consistency in its amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to traditional sources, gelatines derived from fish show significant differences in chemical and physical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.
Highlights
The consumption of marine foods, and especially fish, has seen a significant increase in demand worldwide during the recent decades
The strong influence of pre-treatment and extraction conditions on the yield and properties of fish gelatine need to be taken into consideration in an industrial setting, and usually a compromise between yield, desired properties, and energy efficiency needs to be considered for optimal production
By-products from various marine processing industries represent an economic and environmental challenge, and solid processing leftovers are currently utilized for production of various low value products
Summary
The consumption of marine foods, and especially fish, has seen a significant increase in demand worldwide during the recent decades. Boarfish (Capros aper) and blue whiting (Micromesistius poutassou) are two pelagic species which represent specific challenges for the fish processing industry They are currently viewed as lower value species, due to their small size which makes their processing demanding, some advances have been made in the field of production of blue whiting skinless fillets [8]. The Irish Sea Fisheries Board (Bord Iascaigh Mara, BIM) currently recommends use of Boarfish for direct human consumption, with marketing options either in the form of commodity products including 20 kg blast frozen blocks of mince or as a headed and gutted product suitable for frying [14].
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