Fish protein hydrolysate from fish farming wastes
Aquaculture production generates waste in the form of discards and effluents, to which must be added the mortality of aquaculture individuals, amounting to ~4% of production.
Fish protein hydrolysates are the result of enzymatic or chemical hydrolysis of the protein fraction of fish or fractions such as muscle, by-products or process waters, presenting interesting properties from a technological and sensory point of view.
Hydrolysates can be obtained from any type of fish (whole or by-products). Mainly from muscle or protein-rich fractions. No pre-processing is necessary, although it is advisable to carry out a concentration to reduce transport costs. The raw material must be stored refrigerated or frozen and histamine production must be carefully controlled. The first step is grinding, followed by hydrolysis. After this, the product is sieved to obtain on the one hand the discarded bones and on the other hand the stream with the fish protein, which is centrifuged. From this stage, on the one hand, oils/emulsion is obtained and on the other hand, after a final drying stage, the fish protein hydrolysate. It is typically a cream-coloured powder with a fishy odour. It has about 80 % protein and less than 5 % moisture and less than 11 % fat. There are two types of presentations: soluble fish protein hydrolysate and partially hydrolysed protein.
Market deployment considerations
fish by-products fish waste
Type of process
chemical hydrolysis enzymatic hydrolysis
fish protein hydrolysate protein
Technology Readiness Level