Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products
Sohail Khan, Abdur Rehman, Haroon Shah, Rana Muhammad Aadil, Ahmad Ali, Qayyum Shehzad, Waqas Ashraf, Fang Yang, Aiman Karim, Adnan Khaliq, Wenshui Xia
Abstract
Globally, fish processing industries are much concerned to produce fish proteins for the fulfilment of the nutritive requirements of human being. More than 60% fish by-products, including liver, head, skin, roes, viscera, and bones that the richest source of proteins, and these are processed to obtain valuable food products in different industries. Numerous studies have proved that fish proteins have a great potential to reduce the risks of cancer, aging, diabetics, and cardiovascular diseases. Their functional properties such as water and oil holding, film-forming, emulsification, solubility, and gelling capacities, which have increased their importance for the development of functional foods. So, this review is focused on different kinds of sources, extraction methods, and functional properties of fish proteins, also their utilization as functional bioactive compounds in the production of fish protein-enriched food products.