Value added fish by-products - Nordic Innovation

Table 2.1. Functional properties of fish protein hydrolysates (FPH).
Functional properties References
High solubility Shahidi et al. 1995; Pacheco-Aguilar et al. 2008; Wasswa et al.
2008
Emulsification capacity and stability Shahidi et al. 1995; Pacheco-Aguilar et al. 2008; Wasswa et al.
2008
Foaming capacity Pacheco-Aguilar et al. 2008; Wasswa et al. 2008
Reduce cooking loss Shahidi et al. 1995; Onodenlore & Shahidi 1996
Water-holding capacity Wasswa et al. 2007; Wasswa et al. 2008; Slizyte et al. 2009
Reduce drip loss Kristinsson & Rasco 2000b
Studies on minimizing bitterness of FPH Kristinsson & Rasco 2000a; Dauksas et al. 2004
Antioxidative properties Shahidi et al. 1995; Klompong et al. 2007; Samaranayaka & Li-
Chan 2008; Theodore et al. 2008; Yang et al. 2008; Bougatef et al.
2009; Slizyte et al. 2009
Bioactive properties (see table 2.2) Jung et al. 2006; Kim & Mendis 2006; Martinez-Alvarez et al.
2007; Cinq-Mars et al. 2008; Slizyte et al. 2009
Enzymatic hydrolysis is one of the main methods for recovery of valuable components from
fish rest raw materials (Gildberg et al. 2002; Dauksas et al. 2005; Slizyte et al. 2005a; Slizyte
et al. 2005b). FPH have good solubility over a wide range of ionic strength and pH and
usually tolerate strong heat without precipitating (Skanderby 1994). FPH have good
functional properties and can contribute to water holding, texture, gelling, whipping and
emulsification properties when added to food (Kristinsson 2006). Some studies have shown
that FPH can contribute to increased water holding capacity in food formulations (Shahidi et
al. 1995; Onodenlore & Shahidi 1996; Wasswa et al. 2007; Wasswa et al. 2008); and addition
of FPH from salmon (Salmon salar) reduced water loss of frozen salmon patties (Kristinsson
& Rasco 2000b). FPH have good foaming and emulsifying properties, thus may be used as
emulsifier and emulsion stabilizing ingredients in a variety of products as well as aid in the
formation and stabilisation of foam-based products. As the size of the peptides is very
important for interfacial/surface activity of FPH, the degree of hydrolysis is important (Jeon et
al. 2000). Several reports have suggested that there is an optimum molecular size or chain
length for peptides to provide good foaming and emulsifying properties, and that limited
hydrolysis resulting in larger peptides generally leads to improved emulsification and foaming
properties, while extensive hydrolysis resulting in small peptides reduce these properties
(Adler-Nissen & Olsen 1979; Lee et al. 1987; Quagli & Orban 1990; Jeon et al. 2000;
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