ArticleFoods (Basel, Switzerland)2020
Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 45 citations in OpenAlex.
- Enzymatic valorization of fishery by-products: harnessing cold-adapted marine proteases for sustainable production of bioactive peptides.Archives of microbiology · 2025Review
- Valorization of aquaculture side streams from sea bream and sea bass by enzymatic hydrolysis and fractionation: chemical and biological insights.Frontiers in nutrition · 2025Article
- Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products.Marine drugs · 2024Article
- Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera.Heliyon · 2024Article
- The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications.International journal of food science · 2024Review
- Optimization of the autolysis of rainbow trout viscera for amino acid release using response surface methodology.Open research Europe · 2024Article
- Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges.Foods (Basel, Switzerland) · 2023Review
- Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound.Foods (Basel, Switzerland) · 2022Article
- Production and Physicochemical Characterization of Gelatin and Collagen Hydrolysates from Turbot Skin Waste Generated by Aquaculture Activities.Marine drugs · 2021Article
- Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products.Polymers · 2021Article
- Development of Antioxidant Protein Extracts from Gilthead Sea Bream (Marine drugs · 2021Article
- An Integrated Approach for the Valorization of Sea Bass (Foods (Basel, Switzerland) · 2021Article
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Authors and funding
3 authors.
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Abstract
Valorization of seabass and seabream by-products is becoming increasingly relevant, as marketing of these species moves from selling whole fish to filleting for convenience products. With this aim, we optimized for the first time the production of fish protein hydrolysates (FPH) by enzymatic hydrolysis from filleting by-products of these commercially relevant aquaculture species, isolating fish oil at the same time. On the whole, both fish yielded similar amounts of protein, but frames and trimmings (FT) were the best source, followed by heads and viscera. In vitro antioxidant and antihypertensive activities showed similar figures for both species, placing FPHs from FT as the most active. Molecular weights ranged from 1381 to 2023 Da, corresponding to the lowest values of FT, in line with the higher hydrolysis degrees observed. All FPHs reached high digestibility (>86%) and displayed an excellent amino acid profile in terms of essential amino acids and flavor, making them suitable as food additives and supplements.
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