La industria de la pesca del atún

La industria de la pesca del atún

Una nueva perspectiva de hidrolizados de proteínas de pescado

The Tuna Fishing Industry

A New Outlook on Fish Protein Hydrolysates

Herpandi, N. Huda, Rosma, A. and Wan Nadiah W.A.

Tuna (Thunnus spp.) and tuna-like species are significant sources of food and thus play a very important role in the economy of many countries. More than 48 species of tuna swarm the Atlantic, Indian, and Pacific Oceans, and the Mediterranean Sea. The annual global production of tuna has undergone a marked increase from less than 0.6 million metric tons in 1950 to almost 4.5 million metric tons in 2007. Tuna generally is processed as raw fish flesh and marketed as loins/steaks or as a canned food. In the tuna canning process, only about one-third of the whole fish is used. Thus, the canning industry generates as much as 70% solid wastes from original fish materials. This waste consists of muscle (after loins are taken), viscera, gills, dark flesh/muscle, head, bone, and skin. Conventionally, these protein-rich by-products from the tuna industry are processed into low market value products, such as fish meal and fertilizer. However, a promising alternative use of these by-products is as functional food ingredients. Fish protein hydrolysate (FPH), which is obtained through hydrolysis of tuna waste, can be used as an ingredient in food industries to provide functional effects such as whipping, gelling, and texturing properties. Recently, FPH was found to be a potential source of antioxidants (such as peptides with anticancer properties), antianemia compounds, and components for use in microbial growth media. This article is intended to summarize the existing knowledge about FPH, highlight some pertinent information related to the tuna fishing industry, and provide a new outlook on the production and applications of FPH.

Descargar: Artículo