{"id":37988,"date":"2021-06-03T13:51:57","date_gmt":"2021-06-03T13:51:57","guid":{"rendered":"https:\/\/matis.is\/?p=37988"},"modified":"2021-06-03T13:51:59","modified_gmt":"2021-06-03T13:51:59","slug":"high-quality-fish-protein-hydrolysates-prepared-from-by-product-material-with-fucus-vesiculosus-extract","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/high-quality-fish-protein-hydrolysates-prepared-from-by-product-material-with-fucus-vesiculosus-extract\/","title":{"rendered":"High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste are the major challenge in the commercialization of bioactive FPH. The aim of this research was to study the production of high quality FPH from fish by-products prepared by enzymatic hydrolysis using a natural antioxidant extracted from the Icelandic brown algae\u00a0<em>Fucus vesiculosus<\/em>\u00a0(<em>Fv<\/em>). FPH were produced from cod waste material; ie cod bone mince, in the absence and presence of an\u00a0<em>Fv<\/em>\u00a0extract (<em>Fv-e<\/em>). Oxidation during FPH production was evaluated (lipid hydroperoxides and thiobarbituric acid reactive substances). The FPH were sensory analyzed (generic descriptive analysis) and\u00a0<em>in vitro<\/em>\u00a0antioxidant activity was evaluated. Results show that\u00a0<em>Fv<\/em>&#8211;<em>e<\/em>\u00a0contributed to better tasting FPH with regard to bitter, soap, fish oil and rancidity taste. Results from the oxidation and antioxidant activity assays indicated a protecting effect of\u00a0<em>Fv-e<\/em>\u00a0during processing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S175646461400142X\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-37988","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/high-quality-fish-protein-hydrolysates-prepared-from-by-product-material-with-fucus-vesiculosus-extract\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. 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