Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Recent developments on the production of omega-3 fatty acid concentrates have been reviewed with an emphasis on the scientific articles published from 2000. At first, a description of the role of essential fatty acids in the organism and the influence of omega-3 fatty acids in human health is presented. An account of the review articles that have been published in previous years related to the production or isolation of omega-3 fatty acids is then provided. The publications that have appeared over the last 8 years have been reviewed under two groupings, one involving the production of omega-3 from fish, and the other involving the isolation from alternative sources. Fish is the major source of omega-3 fatty acids and the fish oil extraction processes have been considered firstly, then the fish oil refining processes are presented and finally the omega-3 concentration from fish oil. Some considerations on the stability of polyunsaturated fatty acids against hydrolysis and oxidation and the procedures to avoid it are also presented at the end of this review. Industrial relevance Omega-3 polyunsaturated fatty acids are being used quite extensively in the food industry to obtain omega-3 enriched food products. Most of the commercial concentrates that can be found nowadays are the omega-3 ethyl ester derivatives. However, research is ongoing to obtain the more natural and better digestible triglyceride concentrates. We present here a review of the most recent advances, regarding the production of omega-3 concentrates from the very first raw material that contains them from which they should be extracted to the omega-3 concentrates stabilization. In between, a good number of different technologies that are being industrially applied, or still under investigation, are reviewed. One of the technologies with high expectation is supercritical fluid technology, and it finds a relevant place in the review here presented. Industries involved on innovation, require rapid overviews of the different possibilities open for production, and in that sense, this review is expected to be of interest.

Production of omega-3 polyunsaturated fatty acid concentrates: A review

Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates

Novel production of Atlantic salmon (Salmo salar) protein based on combined replacement of fish meal and fish oil with plant meal and vegetable oil blends

Kåre Julshamn

Papers

Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with Protamex