Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods

Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates

“…The foam volume was recorded at 0 ( V 0 ) and 30 min ( V 30 ) of standing. The FC and FS were calculated as follows ( Tadesse et al, 2023 ): where V is the initial volume, V 0 is the total volume after homogenisation, and V 30 is the total v olume after standing for 30 min.…”

Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish (Labeobarbus nedgia): Effects of Hydrolysis Temperature and Pressurization Agent

“…It indicates the extent to which a protein source has been broken down, reflecting the number of cleaved peptide bonds. Therefore, the degree of peptide bond cleavage emerges as a crucial parameter in SCW hydrolysis, since it is significantly associated with protein recovery yield, biological activities, and the functional properties of the resulting protein hydrolysates [2].…”

“…On a global scale, about 38.5 million tons of different types of fish are discarded as by-catch due to their low commercial value [2], even though they are actually a great source of protein. Labeobarbus spp.…”

“…Moreover, peptides obtained from chemical hydrolysis contain a large amount of salt, as a result of the pH neutralization [7]. Hence, there is a need for the development of safer and more efficient hydrolysis techniques for the production of bioactive peptides and free amino acids from low-valued fish [2].…”

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

“…These hydrolysates contain peptides with 2-10 amino acids or up to 20 amino acids and a molecular weight of <3 kDa, especially between 0.2 to 2 kDa [2,14]. The by-products of several commercial species such as tuna [17,20,31]; tilapia [12,[32][33][34][35]; marine bony species [19,36,37]; small pelagics [38][39][40]; salmonids [15,16,41,42]; shrimp [18,43,44]; marine invertebrates such as mollusks [45][46][47], squid, and cuttlefish [48][49][50][51][52][53]; and underutilized fish [54,55] have been used as the sources for producing protein hydrolysates. By-products from these species showed differences in their compositions (i.e., different amounts of lipids, blood, proteins, undigested feed in their stomach or intestines, etc.…”