High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

Sigrun M. Halldorsdottir*, Holmfridur Sveinsdottir, Agusta Gudmundsdottir, Gudjon Thorkelsson, Hordur G. Kristinsson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


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 languageEnglish
Pages (from-to)10-17
Number of pages8
JournalJournal of Functional Foods
Issue number1
Publication statusPublished - 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


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