Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates

HUANG Ping; YUAN Meilan; ZHAO Li; JIANG Yong; BAI Chunqing; CHEN Lili

doi:10.13386/j.issn1002-0306.2021070205

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 408-415. > DOI: 10.13386/j.issn1002-0306.2021070205

HUANG Ping, YUAN Meilan, ZHAO Li, et al. Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates[J]. Science and Technology of Food Industry, 2022, 43(18): 408−415. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070205.

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Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates

National R&D Branch Center for Fresh Processing (Nanchang), College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China

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Received Date: July 18, 2021
Available Online: July 03, 2022

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Abstract

Abstract

Fish viscera are one of the main by-products of fish processing, and often considered a low value resource, so they are mostly discarded. Fish viscera contain high levels of protein, and fish protein hydrolysates (FPH) have functional activities such as antioxidant, hypoglycemic, anti-inflammatory, and blood pressure reduction, and can be used as a potential functional ingredient and food additive. This paper reviews the research status of the preparation process and physiological activity of the hydrolysates of fish viscera protein in order to provide reference for the deep processing and utilization of fish viscera.
- fish viscera,
- by-products,
- physiological activity,
- protein hydrolysates

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