Unlocking the potential of fishery waste: exploring diverse applications of fish protein hydrolysates in food and nonfood sectors

Abstract

Fish and their byproducts play a pivotal role as protein sources. With the global population increasing, urbanization on the rise and increased affluence, efficient utilization of available protein resources is becoming increasingly critical. Additionally, the need for sustainable protein sources is gaining recognition. By 2050, the world's protein demand is expected to double, driven not only by population growth but also by heightened awareness of protein's role in maintaining health. The fishery industry has experienced continuous growth over the last decade. However, this growth comes with a significant challenge: inadequate waste management. The fisheries industry discards 35% to 70% of their production as waste, including fillet remains, skin, fins, bones, heads, viscera and scales. Despite the importance of these byproducts as protein sources, their effective utilization remains a hurdle. Various strategies have been proposed to address this issue. Among them, the production of protein hydrolysates stands out as an efficient method for value addition. Protein hydrolysis breaks down proteins into smaller peptides with diverse functional and bioactive properties. Therefore, fish protein hydrolysates have applications in both the food and nonfood sectors. Utilizing fishery byproducts and waste represents a sustainable approach toward waste valorization and resource optimization in the fishery industry. This approach offers promising opportunities for innovation and economic growth across multiple sectors. This comprehensive review explores fish protein hydrolysates derived from fishery byproducts and wastes, focusing on their applications in both the food and nonfood sectors.

Keywords: Antioxidant; Fishery byproducts; Fishery waste; Peptide; Protein hydrolysates; Valorization; Viscera.