Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates

The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze‐dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, an...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2003-09, Vol.68 (7), p.2196-2200
Main Authors: Sathivel, S., Bechtel, P.J., Babbitt, J., Smiley, S., Crapo, C., Reppond, K.D., Prinyawiwatkul, W.
Format: Article
Language:English
Subjects:
Amino acids
antioxidant activity
Antioxidants
Biological and medical sciences
Chemical products
enzyme hydrolysates
Fish
Fish and seafood industries
fish byproducts
Food industries
Food science
functional properties
Fundamental and applied biological sciences. Psychology
herring
Nutrition
Proteins
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze‐dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respectively, for head, whole fish, body, and gonad after 75 min digestion. All FPH powders had desirable essential amino acid profiles and mineral contents. The emulsifying capacity and stability of all FPH powders were lower than those of egg albumin and soy protein; the fat adsorption was comparable to that of egg albumin. The antioxidative activity of whole herring FPH was highest, followed by that of body, gonad, and head.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb05746.x