Jimenez-Champi Diana, Romero-Orejon Frank L, Muñoz Ana María, Ramos-Escudero Fernando
Nutrition Health Functional Foods and Nutraceuticals Research Unit Universidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru.
Food Science and Nutrition Institute Universidad San Ignacio de Loyola (ICAN-USIL), Lima, Peru.
Int J Food Sci. 2024 Jul 25;2024:6624083. doi: 10.1155/2024/6624083. eCollection 2024.
Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.
近年来，鱼类消费量一直在增加；随之而来的是，副产品的数量也有所增加。然而，产生的残留物经常被丢弃，因此需要进行适当的管理，以便合理利用所有鱼类副产品。渔业副产品因其富含生物活性化合物而闻名，这些化合物包括不饱和脂肪酸、氨基酸、矿物质、肽、酶、明胶、胶原蛋白和几丁质。多项研究报告称，渔业副产品具有显著特性，包括抗氧化、降压、抗菌、抗炎和抗肥胖。因此，鱼类废弃物引起了包括食品、营养保健品、医学和药理学在内的不同工业部门的极大兴趣。在食品工业中，利用渔业副产品的兴趣集中在作为食品添加剂的水解产物、作为蛋白质来源的胶原蛋白和明胶、用于形成可食用薄膜以在储存期间保护食品的几丁质和壳聚糖，以及作为欧米伽-3来源且可用作抗氧化剂的油。尽管不同的研究报告了使用这些副产品的良好效果，但仍有必要在食品领域以及工业应用中寻找新的用途。
