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Balık Yan Ürünlerinin ve Atıklarının Yeni Kullanımı: Protein Hidrolizatları

Yıl 2022, Cilt 18, Sayı 2, 283 - 294, 01.06.2022
https://doi.org/10.22392/actaquatr.1031442

Öz

Dünya nüfusunun hızla artması, kentleşme ve artan refah, mevcut protein kaynaklarının daha iyi kullanılmasını gerektirmektedir. Ayrıca yeni ve sürdürülebilir kaynakların geliştirilmesi de oldukça önemlidir. 2050 yılına gelindiğinde, dünyadaki protein talebindeki artış, sadece nüfus baskısı nedeniyle değil, aynı zamanda yaşlı nüfus için sağlıklı beslenmede proteinlerin öneminin artan farkındalığı nedeniyle bunun iki katına çıkmasına neden olacaktır. Balık ve diğer su ürünleri önemli protein kaynaklarıdır. Ancak su ürünleri işleme sektöründe hammadde ve uygulanan işlemlere bağlı olarak %20 ila %75 arasında değişen oranlarda atık ve yan ürün açığa çıkmaktadır. Bu ürünlerin önemli protein kaynakları olduğu birçok araştırma ile ortaya konmuştur. Buna rağmen balık işleme sektöründe atık ve yan ürünlerin yetersiz yönetimi, günümüzde balık endüstrisinin yüzleşmek zorunda olduğu en büyük sorunlardan biridir. Bu ürünlerin kullanımına yönelik çeşitli süreçler geliştirilmiştir. Bu ürünlere değer katmanın etkili bir yolu protein hidrolizatı üretimidir. Protein hidrolizatları, fonksiyonel özellikleri, antioksidan, antimikrobiyal, antihipertansif, antiinflamatuar veya antihiperglisemik gibi çeşitli biyoaktivitelere sahip farklı boyutlardaki peptitlerin açığa çıkmasına izin verir. Bu makalede, balık yan ürünleri ve atıklarına ait proteinler, fonksiyonel ve teknolojik özellikleri ile hidroliz işlemi, hidrolizatların gıda sektöründe teknolojik kullanım olanakları derlenmiştir.

Kaynakça

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Novel Utilization of Fish By-Products and Wastes: Protein Hydrolysates

Yıl 2022, Cilt 18, Sayı 2, 283 - 294, 01.06.2022
https://doi.org/10.22392/actaquatr.1031442

Öz

The rapid growth of the world's population, urbanization, and increasing prosperity require better utilization of available protein resources. In addition, the development of new and sustainable resources is also very important. By 2050, the increase in protein demand in the world will cause it to double not only due to population pressure but also to the increasing awareness of the importance of proteins in a healthy diet for the elderly population. Fish and other aquatic products are important sources of protein. However, depending on the raw materials and the processes applied in the seafood processing sector, waste and by-products are generated at rates ranging from 20% to 75%. Many studies have shown that these products are important protein sources. However, the inadequate management of waste and by-products in the seafood processing sector is one of the biggest challenges facing the fish industry today. Various processes have been developed for the use of these products. An effective way to add value to these products is the production of protein hydrolyzates. Protein hydrolysates allow the release of peptides of different sizes with functional properties, various bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic. In this article, proteins belonging to fish by-products and wastes, their functional and technological properties, hydrolysis process, technological use of hydrolysates in the food industry have been reviewed.

Kaynakça

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  • Abbey, L., Glover-Amengor, M., Atikpo, M.O., Atter, A. & Toppe, J. (2017). Nutrient content of fish powder from low value fish and fish byproducts. Food Science and Nutrition, 5(3), 374-379. https://doi.org/10.1002/fsn3.402
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  • Aider, M. (2010). Chitosan application for active bio-based films production and potential in the food industry: Review. LWT- Food Science and Technology, 43(6) 837-842. https://doi:10.1016/j.lwt.2010.01.021
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Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Gülsüm BALÇIK MISIR> (Sorumlu Yazar)
Central Fisheries Research Institute
0000-0001-8675-8768
Türkiye

Teşekkür This study is a part of the Ph.D. thesis of Gulsum Balcik Misir, the author thanks to my supervisor Assoc. Prof. Serkan Koral for valuable contributions.
Erken Görünüm Tarihi 31 Mayıs 2022
Yayımlanma Tarihi 1 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 18, Sayı 2

Kaynak Göster

APA Balçık Mısır, G. (2022). Novel Utilization of Fish By-Products and Wastes: Protein Hydrolysates . Acta Aquatica Turcica , 18 (2) , 283-294 . DOI: 10.22392/actaquatr.1031442