The processing of fish results in the production of by-products that have potential use in a variety of areas, including the food industry. The purpose of this study is to examine the effects of thermal treatment and cold pressing on the nutritional and functional aspects of the byproducts that are created from the hydrolyzed of fish scraps, with the ultimate goal of maximising the value of these byproducts. According to the results of the studies, fish trimmings are valuable sources of protein, which may be dissolved in pepsin at a rate ranging from 78 to 79 percent after being hydrolyzed. The finished products exhibit functional qualities such as high emulsification activities (ranging from 45 to 49%) and a high degree of stability (ranging from 83% to 76%), regardless of the kind of drying process used. When compared to drying in an oven, the functional qualities that are produced by freeze-drying are somewhat superior.
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All authors declare that they have no conflicts of interest
The author confirms sole responsibility for the following: study conception and design, data collection, analysis and interpretation of results, and manuscript preparation.
The authors did not receive any specific grants from funding agencies in the public, commercial, or non-profit sectors for the research, authorship, and/or publication of this article.
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I thank the following individuals for their expertise and assistance in all aspects of our study and for their help in writing the manuscript. I am also grateful for the insightful comments given by anonymous peer reviewers. Everyone's generosity and expertise have improved this study in myriad ways and saved me from many errors.
C. L. J. Frid and O. A. L. Paramor, « Feeding the world: what role for fisheries? » ICES Journal of Marine Science, vol 69, p. 145–150, 2012, doi:10.1093/icesjms/fsr207