Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Abstract

Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.

Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar

“…a-Amino group content a-amino group content was measured as per the protocol outlined by Nikoo et al (2022). The sample (10 mg mL À1 ) was diluted five-fold using 0.2 M phosphate buffer (pH 8.2).…”

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

“…Fish viscera, shrimp heads, and other offal comprising internal organs are another valuable SFBP. They contain lipids, proteins, and minerals that can be utilized to produce fish oil and fish protein hydrolysates (Nikoo et al., 2022). Fish oil from the head or liver (Baloch et al., 2023; Hu et al., 2022; Vázquez et al., 2022) and shrimp oils from cephalothorax or hepatopancreas (Pascual‐Silva et al., 2022; Raju & Benjakul, 2022) are rich in n − 3 fatty acids, known for their numerous health benefits and can be used as a nutritional supplement.…”

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges

“…In response to the recognition of the limits of marine sources and the crisis of food security, the production of aquatic food products is increasing and reached 179 million tonnes in 2018, of which 22 million tonnes (or 12%) were not used for human consumption [1]. To achieve the maximum use of by-products from fish processing industries (e.g., heads, frames, skin, trimmings, and viscera from fish; cephalothorax and shells from shrimp; heads and tentacles from squids; and shells and byssus threads from oysters and mussels), which account for 40-60% of the total weight, it is necessary to retain them in the food chain in line with a sustainable circular economy through the production of high-value biomolecules [2][3][4][5]. Of the different types of by-products that are produced after filleting, canning, packaging, etc., the heads, frames, and trimmings constitute >75% of the by-products' weight and contain significant amounts of muscle residue that can be used for direct human consumption or can be converted to functional food ingredients.…”

“…In the body, they may help fight aging and reduce food oxidation. These peptides have been prepared using enzymatic or autolytic hydrolysis or microbial fermentation [2]. Most peptides studied contain 2-10 amino acids (AAs), although some contain up to 20 AAs and had a molecular weight (MW) of 0.2 to 2 kDa [11][12][13][14].…”