Production of
fish protein hydrolysates by a marine proteolytic strain.
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.
In 1958 the laboratory undertook a major investigation into potential production of food-grade
fish protein concentrate from hake, menhaden, and other fishery resources little used for food.
They include a variety of six single meat and
fish proteins: beef, chicken, duck, lamb, turkey and white fish.
Morever, degradation of
fish proteins by cathepsins can easily result in textural changes and breakdown of muscle structure (Magdalena and Krzysztof, 2007).
Peptides/protein hydrolysates derived from
fish proteins have the potential to minimize the oxidation of lipids during processing and storage of foods [6].
Several manufacturers have shown interest in this technology and in the use of functional
fish proteins. But scientists need to perform more research on application opportunities for this type of biomass.
The budworm protein is up to 30 times more potent than
fish proteins, and the mealworm, protein is up to 100 times stronger, the group reports in the September Nature Biotechnology and the Aug.
