Abstract
Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste are the major challenge in the commercialization of bioactive FPH. The aim of this research was to study the production of high quality FPH from fish by-products prepared by enzymatic hydrolysis using a natural antioxidant extracted from the Icelandic brown algae Fucus vesiculosus (Fv). FPH were produced from cod waste material; i.e. cod bone mince, in the absence and presence of an Fv extract (Fv-e). Oxidation during the FPH production was evaluated (lipid hydroperoxides and thiobarbituric acid reactive substances). The FPH were sensory analyzed (generic descriptive analysis) and in vitro antioxidant activity was evaluated. Results show that Fv-. e contributed to better tasting FPH with regard to bitter, soap, fish oil and rancidity taste. Results from the oxidation and antioxidant activity assays indicated a protecting effect of Fv-e during processing.
| Original language | English |
|---|---|
| Pages (from-to) | 10-17 |
| Number of pages | 8 |
| Journal | Journal of Functional Foods |
| Volume | 9 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jul 2014 |
Bibliographical note
Funding Information:This project was funded by the AVS research fund under the Ministry of Fisheries in Iceland (project no. R-047-07 ). The financing of this work is gratefully acknowledged. The authors would also like to thank associate professor Kazufumi Osako from Tokyo University of Marine Science and Technology for his support and Amano Enzyme Inc. for kindly providing Protease P Amano 6.
Other keywords
- Antioxidant activity
- Enzyme hydrolysis
- Fish protein hydrolysates
- Fucus vesiculosus extract
- Lipid oxidation
- Sensory analysis