FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 295-302.doi: 10.7506/spkx1002-6630-20180508-117

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Application of Edible Fish Byproducts in Restructured Fish Products

ZHOU Fen, ZHANG Yanxia, ZHANG Long, HOU Chunyu, ZHANG Caixia, TAO Ningping, WANG Xichang*   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: During fish processing, great amounts of byproducts are generated, including a variety of bioactive substances, such as collagen, gelatin, chitin, lipase, protease and bioactive peptides. This paper describes the nutritional and health benefits and flavor characteristics of fish byproducts and outlines the nutritional composition and amino acid composition of common byproducts. The bioactive components of some specific fish byproducts are summarized and the classification of restructured fish products and fish restructuring technology are presented. Furthermore, the current status of the application of fish byproducts in restructured fish products is illustrated and future prospects for the development and application of fish byproducts are discussed. This review is expected to provide useful information for the development and utilization of fish byproducts.

Key words: fish byproducts, nutritional and health functions, flavor characteristics, restructured fish products, application

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