Fish farming and aquaculture industry play a significant role in contributing the fish protein
to a large human population (Ravenhalt, 1982).
A comparison of the effects of beef, chicken and fish protein
on satiety and amino acid profiles in lean male subjects.
Researchers at Oregon State University (OSU) in the United States have been working on a project that drastically reduces the fat content in fried seafood using fish protein
found in surimi.
Sofia Marmon has also shown, using a test tube model, that the extracted fish proteins
can easily be digested in the stomach and intestinal tract.
If the new molecules can work as well as the fish proteins
do, they could offer a new route to protecting frozen foods and chilled transplant organs from destructive ice buildup.
Four years ago, the biochemists revealed the structural basis for how the fish proteins
bind irreversibly to ice crystals and stop them from growing.
Seaweed and fish proteins
that are decomposed are very high in readily-available nitrogen when fed in liquid form.