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

doi:10.1016/j.jff.2014.04.009

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

Faculty of Food Science and Nutrition

University of Iceland

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Pages (from-to)	10-17
Number of pages	8
Journal	Journal of Functional Foods
Volume	9
Issue number	1
DOIs	https://doi.org/10.1016/j.jff.2014.04.009
Publication status	Published - Jul 2014

Other keywords

Antioxidant activity
Enzyme hydrolysis
Fish protein hydrolysates
Fucus vesiculosus extract
Lipid oxidation
Sensory analysis

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10.1016/j.jff.2014.04.009

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title = "High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract",

abstract = "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.",

keywords = "Antioxidant activity, Enzyme hydrolysis, Fish protein hydrolysates, Fucus vesiculosus extract, Lipid oxidation, Sensory analysis",

author = "Halldorsdottir, \{Sigrun M.\} and Holmfridur Sveinsdottir and Agusta Gudmundsdottir and Gudjon Thorkelsson and Kristinsson, \{Hordur G.\}",

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.",

year = "2014",

month = jul,

doi = "10.1016/j.jff.2014.04.009",

language = "English",

volume = "9",

pages = "10--17",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier Ltd.",

number = "1",

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T1 - High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

AU - Halldorsdottir, Sigrun M.

AU - Sveinsdottir, Holmfridur

AU - Gudmundsdottir, Agusta

AU - Thorkelsson, Gudjon

AU - Kristinsson, Hordur G.

N1 - 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.

PY - 2014/7

Y1 - 2014/7

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Enzyme hydrolysis

KW - Fish protein hydrolysates

KW - Fucus vesiculosus extract

KW - Lipid oxidation

KW - Sensory analysis

UR - https://www.scopus.com/pages/publications/84902651373

U2 - 10.1016/j.jff.2014.04.009

DO - 10.1016/j.jff.2014.04.009

M3 - Article

SN - 1756-4646

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EP - 17

JO - Journal of Functional Foods

JF - Journal of Functional Foods

IS - 1

ER -

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

Abstract

Other keywords

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