Chapter 41. Antioxidative Properties of Fish Protein Hydrolysates

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5,
  4. Dr Udaya Wanasundara6
  1. Sivakumar Raghavan1,
  2. Hordur G. Kristinsson1,
  3. Gudjon Thorkelsson2,
  4. Ragnar Johannsson2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch41

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Raghavan, S., Kristinsson, H. G., Thorkelsson, G. and Johannsson, R. (2010) Antioxidative Properties of Fish Protein Hydrolysates, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch41

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA

  2. 2

    Matis-Icelandic Food and Biotech R&D Reykjavik, Iceland

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • antioxidative properties - of fish protein hydrolysates;
  • seafoods, including fish - important sources of protein in human diet;
  • FPH as food antioxidants;
  • antioxidants, important from perspective of food products - and human health implications;
  • natural and synthetic compounds - used as food antioxidants;
  • enzyme effect on antioxidative activity;
  • antioxidant ability of tilapia protein hydrolysates - prepared using enzymes, cryotin and flavourzyme;
  • antioxidative properties of FPH - significantly affected by their size;
  • free radical chain reaction - as a common mechanism of lipid peroxidation;
  • fish protein hydrolysate (FPH) - potential of FPH, combating oxidation in food systems and oxidative stress in animals and humans

Summary

This chapter contains sections titled:

  • Introduction

  • FPH as food antioxidants

  • Sensory attributes of FPH

  • Physiological and bioactive properties of FPH

  • Conclusions

  • References

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