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Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption [PDF]

Foods, 2023
To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption.
Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen, Heikki Aisala   +8 more
doaj   +2 more sources

Marine Fish Proteins and Peptides for Cosmeceuticals: A Review [PDF]

Marine Drugs, 2017
Marine fish provide a rich source of bioactive compounds such as proteins and peptides. The bioactive proteins and peptides derived from marine fish have gained enormous interest in nutraceutical, pharmaceutical, and cosmeceutical industries due to their
Jayachandran Venkatesan, Sukumaran Anil, Se-Kwon Kim, Min Suk Shim   +3 more
doaj   +2 more sources

Ultrasound technology in fish proteins processing: Innovations in extraction and structure–function dynamics [PDF]

Ultrasonics Sonochemistry
Fish proteins are known for their high nutritional value and excellent functional qualities, which is why they could be susceptible to wide application in the food and health industries.
Samaneh Pezeshk, Mehdi Abdollahi
doaj   +2 more sources

Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates

Marine Drugs, 2021
Developing peptide-based drugs are very promising to address many of the lifestyle mediated diseases which are prevalent in a major portion of the global population.
Girija Gajanan Phadke, Nikheel Bhojraj Rathod, Fatih Ozogul, Krishnamoorthy Elavarasan, Muthusamy Karthikeyan, Kyung-Hoon Shin, Se-Kwon Kim   +6 more
doaj   +1 more source

Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I

Gels, 2023
This study presents for the first time a scalable process for the extraction of valuable proteins starting from samples of unsorted mixed tuna scraps which were previously dehydrated by an industrial patented process.
Federica Grasso, Diego Méndez-Paz, Rebeca Vázquez Sobrado, Valentina Orlandi, Federica Turrini, Giulia De Negri Atanasio, Elena Grasselli, Micaela Tiso, Raffaella Boggia   +8 more
doaj   +1 more source

Development and characterisation of cooked inlaid sausages with fillet and mechanically separated meat of Nile tilapia (Oreochromis niloticus)

Journal of Fisheries, 2022
The limited consumption of fish is due to a limited availability of products based on this type of meat. Therefore, innovation and development of products that meet consumers’ preferences are essential.
Angela Dulce Cavenaghi-Altemio, João Luiz Zitkoski, Gustavo Graciano Fonseca   +2 more
doaj   +1 more source

Intake of residuals from Atlantic cod attenuated blood pressure increase but did not delay development of kidney damage in obese Zucker fa/fa rats

Food & Nutrition Research, 2022
Background: Documentation of health effects of residuals after fish filleting may motivate both consumers and producers to increase the use of this under-utilised protein source.
Iselin Vildmyren, Åge Oterhals, Sabine Leh, Tor Andreas Samuelsen, Alfred Halstensen, Hans-Peter Marti, Oddrun Anita Gudbrandsen   +6 more
doaj   +1 more source

Marine proteins and peptides: Production, biological activities, and potential applications

Food Innovation and Advances, 2023
Marine protein hydrolysates and peptides have grown in popularity due to their biological activities and robust properties. They are increasingly studied in the functional food, pharmaceutical, and cosmeceutical sectors.
Ilekuttige Priyan Shanura Fernando, Thilina U. Jayawardena, Jianping Wu   +2 more
doaj   +1 more source

Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue

Foods, 2021
The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines the texture and quality of the product.
Agnieszka Strzelczak, Jerzy Balejko, Mariusz Szymczak, Agata Witczak   +3 more
doaj   +1 more source

Exploring fish in a new way: A review on non-food industrial applications of fish

Heliyon, 2023
From ancient times fish has always been considered as an important human food item. The purpose of this article is to introduce the perception that beside consumption, fish can also be used as a raw material for the industrial production of different ...
Md. Shirajul Islam Sarkar, Muhammad Mehedi Hasan, Md. Shahdat Hossain, Murshida Khan, Anas Al Islam, Sumit Kumer Paul, Md. Golam Rasul, Md. Kamal   +7 more
doaj   +1 more source