Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products

ABSTRACT

Globally, fish processing industries are much concerned to produce fish proteins for the fulfilment of the nutritive requirements of human being. More than 60% fish by-products, including liver, head, skin, roes, viscera, and bones that the richest source of proteins, and these are processed to obtain valuable food products in different industries. Numerous studies have proved that fish proteins have a great potential to reduce the risks of cancer, aging, diabetics, and cardiovascular diseases. Their functional properties such as water and oil holding, film-forming, emulsification, solubility, and gelling capacities, which have increased their importance for the development of functional foods. So, this review is focused on different kinds of sources, extraction methods, and functional properties of fish proteins, also their utilization as functional bioactive compounds in the production of fish protein-enriched food products.

Keywords:

• Fish protein
• extraction techniques
• functional properties
• therapeutic bioactivities
• food applications

Acknowledgments

This review was financially supported by the Ear Marked Fund for China Agriculture Research System (CARS-45), and Collaborative innovation center of food safety and quality control in Jiangsu Province and 2014GB2C100297, and national first-class discipline program of Food Science and Technology (JUFSTR20180201).

Additional information

Funding

This work was supported by the China Agriculture Research System (CARS-45), [Ear Marked Fund for China Agriculture Research Sys].