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J Food Sci Technol. 2015 Feb;52(2):648-61. doi: 10.1007/s13197-013-1042-7. Epub 2013 Jun 13.

Development of fish protein powder as an ingredient for food applications: a review.

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1
Department of seafood processing, Iranian Fisheries Research Organisation, P. O. Box: 14155-6116, Tehran, Iran.

Abstract

The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5 °C but loses them rapidly at 30 °C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

KEYWORDS:

Fish protein powder; Food fortification; Functional food; Protein ingredient

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