Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications
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REVIEW
Proteins and Co‑products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications Abhilash Sasidharan1 · Vazhiyil Venugopal1 Received: 11 February 2019 / Accepted: 23 September 2019 © Springer Nature B.V. 2019
Abstract Commercial processing of seafood results in enormous amounts of solid discards, offal or by-products. These discards, on dry weight basis, contain up to 60% proteins, consisting mostly of myofibrillar proteins, collagen, enzymes, and also soluble nitrogenous compounds. In view of their nutritional and functional values, there is a need for recovery of these proteins from the discards, which will help better utilization of harvested and farmed seafood besides reducing seafood-associated environmental problems. Iso-electric pH solubilization precipitation is a plausible method for the recovery of proteins from fishery discards. The recovered proteins are comparable with conventional surimi in gel forming and other functional properties. Other approaches for protein recovery include mechanical deboning of fish frames, development of weak acid-induced gels, protein dispersions, and treatment of the discards by proteolytic enzymes. This article discusses recovery of proteins, enzymes, protein hydrolyzates and peptides from seafood processing discards, their nutritional, bioactive and functional properties, as well as their food and nutraceutical applications. Graphic Abstract Seafood processing discards
Proteins (myofibrillar proteins, enzymes, collagen)
Protein hydrolyzates, peptides, gelatin
Food additives Emulsifiers Foaming agents Texturizers Edible films Bioactive peptides Antioxidants Antimicrobials Nutraceuticals, Other bioactive ingredients Functional foods Cosmeceuticals
Keywords Seafood discards · Isoelectric solubilization precipitation · Fish protein isolates · Protein hydrolyzates · Protein dispersions · Peptides · Food applications
Vazhiyil Venugopal—Adjunct Professor * Vazhiyil Venugopal [email protected] Extended author information available on the last page of the article
Abbreviations ACE-1 Angiotensin-I-converting enzyme EAA Essential amino acid ISP Isoelectric solubilization precipitation FPI Fish protein isolate FPH Fish protein hydrolyzate KPC Krill protein concentrate
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PDAAS Protein digestibility-corrected amino acid score PER Protein efficiency ratio SWW Surimi wash water
Statement of Novelty Demand for good quality protein is increasing all over the world for food, health and other applications. Proteins from fishery products are well recognized to possess good nutritive, which can provide several health benefits. Rising seafood catch as well as aquaculture operations are not sufficient to meet increasing protein requirement of global population. Against this scenario, significant amounts of seafood are discarded annually during industrial scale processing operations. The discards, on dry weight basis, contain as much as 60% proteins. There is good scope for isolation of these proteins, wh
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