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

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.

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

“…Significantly higher protein content (66.7%) was recorded in tilapia powder than B. nurse powder (50.4%). Fish protein powder is influenced by raw material, production method, and different processing conditions (Shaviklo, 2015). Although tilapia powder had significantly higher content of protein and Ca, P, K, and Zn than B. nurse , acquiring suitable raw material of tilapia within the desired size of 10–20 g where all the bones and fins are included is a challenge.…”

“…Thus, production of fish protein from B. nurse is vital since the fish contributes substantially to the catches and there is availability of raw material at a reasonably cheap price. Shaviklo (2015) defined fish protein powder as dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh.…”

Antilisterial and Antioxidant Activities of Neutrase-Treated Grass Carp Proteins and their Effects on the Storage and Quality Properties of Fresh Noodle

“…(Najafian et al . ; Shaviklo ). Thus, to prepare the functional hydrolysates, the GCPs were digested with various DH of, 7, 9, 11, 13, 15, 17, 19, 21, 23 and 25%.…”

“…However, the development of grass carp has not been fully exploited yet (He et al . ; Shaviklo ). Therefore, utilization of grass carp proteins to produce surimi noodles, which can satisfy the increasing health concern of consumers, is a win–win situation for the noodles and grass carp industry (Kim et al .…”

“…Grass carp is one of farm-raised freshwater fish, whose production comprises up to 35-40% (3.7 million tons annually) of the total freshwater fish species. However, the development of grass carp has not been fully exploited yet (He et al 2013;Shaviklo 2013). Therefore, utilization of grass carp proteins to produce surimi noodles, which can satisfy the increasing health concern of consumers, is a win-win situation for the noodles and grass carp industry (Kim et al 2013;Li et al 2014).…”