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United States Department of Agriculture

Agricultural Research Service

Title: Biochemical and Functional Properties of Herring (Clupea Harengus) Byproduct Hydrolysates

Authors
item Sathivel, Subramaniam - FISH. IND. TECH. CEN. UAF
item Bechtel, Peter
item Babbitt, Jerry - NMFS UTIL.RES. LAB FITC,
item Smiley, Scott - FISH. IND. TECH. CEN., UA
item Crapo, Charles - FISH. IND. TECH. CEN.
item Reppond, Kermit - NMFS UTIL. RES. LAB
item Prinyawiwatkul, Witoon - DEPT. FOOSD SCI. LSUAC

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 25, 2003
Publication Date: September 20, 2003
Citation: Sathivel, S., Bechtel, P.J., Babbitt, J., Smiley, S., Crapo, C., Reppond, K., Prinyawiwatkul, W. 2003. Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates. Journal of Food Science and Technology Vol. 68(7):2196-2200.

Interpretive Summary: Utilizing proteolytic enzymes, fish protein hydrolysates can be created with peptide having new and/or improved properties. However, there is lack of information on hydrolysates made from fish processing byproducts and their functional, nutritional, and antioxidant properties. This study characterized hydrolysates from whole herring, herring fillet, herring head, and herring gonad. Desirable properties of fish byproduct hydrolysates included light color, antioxidant properties, solubility, fat absorption and emulsification stability. The results will also be helpful in finding an alternative to uses for byproducts from other fish species.

Technical Abstract:

Last Modified: 4/17/2015
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