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

Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material.

Prevention of denaturation of freshwater crayfish muscle subjected to different freeze-thaw cycles by gelatin hydrolysate.

The cryoprotective effect of gelatin hydrolysates from the skin of beluga sturgeon (Huso huso) on freshwater crayfish (Astacus leptodactylus) muscle subjected to different freeze-thaw cycles was investigated. Untreated muscle was particularly susceptible to quality loss as indicated by the formation of secondary lipid oxidation products and the loss in sulfhydryl groups and Ca-ATPase activity. Hydrolysate produced using flavourzyme which was mainly consisted of oligopeptides as the main fraction as well as small fraction of polypeptides could lower the denaturation of crayfish myosin heavy chain when compared to the control.