Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: a review

Abstract

Over the past 2 decades, the number of scientific papers on properties of fish proteins recovered from various aquatic resources, including the rest raw materials obtained from seafood processing have grown dramatically. Whereas the fish protein isolate (FPI) is a new source of animal protein that can be used to develop value-added food products as well as animal feed enrichment. But to date, very few practical studies have been done on the application of FPI in food and feed systems, and it may have caused the lack of commercial development of this product. Therefore, in order to optimal utilization of aquatic and raw materials in addition to the fight against malnutrition and protein deficiency in poor countries more attention to this technology will be caused this product commercialized. However, for realizing this potential in FPI, several challenges have to be solved. Therefore, this article explores in depth the researches into the use of FPI in food systems and discusses the challenges that this protein source is faced in developing food products. The authors believe that in order to overcome the current challenges in commercial applications of protein isolates in food systems, the following issues should be paying attention and further researches being carried out based on them: industrial process scale-up, production costs, choosing the optimum pH for protein extraction, solubility of proteins, lipid and protein oxidation, the ratio of FPI in food systems, storage stability, sensory defects of FPI, marketing, and economic aspects and future trends of the use of FPI.