FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 295-301.doi: 10.7506/spkx1002-6630-20180923-248

• Reviews • Previous Articles     Next Articles

Recent Progress in Development and Application of Proteins from Fish Viscera

ZHENG Ziyi, LI Lin, SU Dan, LI Guanghui   

  1. (Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan 528402, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: With the increased consumption of fish in China, a large number of by-products are generated. Fish viscera are one of the most important by-products of fish processing. In the present article, we review the state of the art of processing technologies for proteins and peptides from fish viscera. Meanwhile, the physicochemical properties and functional characteristics of the products developed such as active peptides, bacteriocins, biodegradable films, peptones and enzymes are summarized. Hopefully, this review will provide new ideas for the exploitation and utilization of fish viscera for their potential value.

Key words: fish, viscera, proteins, by-products

CLC Number: