PROTEÍNA DE PESCADO: APLICAÇÕES TECNOLÓGICAS
DOI:
https://doi.org/10.66104/s2ymhj10Palabras clave:
funcionalidade proteica, proteínas alternativas, formulação de alimentosResumen
A proteína de pescado tem se destacado como um ingrediente de elevado interesse tecnológico e nutricional para a indústria, em razão de sua alta digestibilidade, perfil equilibrado de aminoácidos e versatilidade funcional. Este artigo de revisão teve como objetivo discutir as principais propriedades tecnológicas das proteínas de pescado e suas aplicações como ingredientes funcionais em diferentes alimentos. Estudos demonstram que proteínas de pescado apresentam desempenho funcional comparável ou superior ao de proteínas convencionais, com potencial aplicação como emulsificantes, agentes gelificantes, ligantes, estabilizantes e ingredientes para desenvolvimento de alimentos de valor agregado, incluindo, entre outros, produtos cárneos, emulsões, panificados, laticínios e filmes. Entretanto, aspectos sensoriais devem ser cuidadosamente controlados para garantir a aceitação do produto final. De forma geral, as evidências mostram que a proteína de pescado representa uma alternativa promissora e sustentável para aplicação em diversos alimentos, podendo contribuir para a valorização de subprodutos da cadeia e para o desenvolvimento de ingredientes inovadores.
Descargas
Referencias
ABAEE, A.; MOHAMMADIAN, M.; JAFARI, S. M. Whey and Soy Protein-based Hydrogels and Nano-hydrogels as Bioactive Delivery Systems. Trends in Food Science & Technology, v.70, p.69-81, 2017. DOI: https://doi.org/10.1016/j.tifs.2017.10.011
ABDOLLAHI, M.; UNDELAND, I. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products. Food and Bioprocess Technology, v. 11, n. 9, p. 1733–1749, 2018. DOI: https://doi.org/10.1007/s11947-018-2138-x
AZAZA, Y. B.; HAMDI, M.; CHARMETTE, C.; JRIDI, M.; LI, S.; NASRI, M.; NASRI, R. Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps. Food Packaging and Shelf Life, v. 31, 2022. DOI: https://doi.org/10.1016/j.fpsl.2021.100796
BAUER, K. C.; HAEMMERLING, F.; KITTELMANN, J.; DUERR, C.; GOERLICH, F.; HUBBUCH, J. Influence of Structure Properties on Protein–protein interactions—QSAR Modeling of Changes in Diffusion Coefficients. Biotechnology and Bioengineering, v. 114, n. 4, p. 821-831, 2017. DOI: https://doi.org/10.1002/bit.26210
BEN KHALED, H.; KTARI, N.; GHORBEL-BELLAAJ, O.; et al. Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle. Journal of Food Science and Technology, v. 51, p. 622–633, 2014. DOI: https://doi.org/10.1007/s13197-011-0544-4
CARDOSO, C.; NUNES, M. L. Improved utilization of fish waste, discards, and by-products and low-value fish towards food and health products. In: Utilization of fish waste. Boca Raton, FL: Taylor & Francis Group, 2013. p. 26–58. DOI: https://doi.org/10.1201/b14944-3
CHANG, T.; WANG, C.; YANG, H.; XIONG, S.; LIU, Y.; LIU, R. Effects of the acid- and alkali-aided processes on bighead carp (Aristichthys nobilis) muscle proteins. International Journal of Food Properties, v. 19, n. 8, p. 1863–1873, 2016. DOI: https://doi.org/10.1080/10942912.2015.1085395
CHEFTEL, J. C.; LORIENT, D.; CUQ, J. L. Proteínas alimentarias: bioquímica, propiedades funcionales, valor nutritivo, modificaciones químicas. Zaragoza: Acribia, 1989. cap. 4, p. 196–198.
CHEN, Y. C.; TOU, J. C.; JACZYNSKI, J. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation. Journal of Food Science, v. 74, n. 2, p. H31–H39, 2009. DOI: https://doi.org/10.1111/j.1750-3841.2008.01026.x
CHUNG, Y. C.; HO, M. L.; CHYAN, F. L.; JIANG, S. T. Utilization of freeze dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat. Fisheries Science, v.66, n.1, p.130–135, 2000. DOI: https://doi.org/10.1046/j.1444-2906.2000.00019.x
CÓRDOVA-RAMOS, J. S.; GONZALES-BARRON, U.; CERRÓN-MALLQUI, L. M. Physicochemical and sensory properties of yogurte as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT – Food Science and Technology, v. 93, p. 506-510, 2018. DOI: https://doi.org/10.1016/j.lwt.2018.03.082
DONADEL, M. E.; PRUDENCIO-FERREIRA, S. H. Functional properties of aged bean protein concentrate. Ciência e Tecnologia de Alimentos, v. 19, n. 3, p. 380, 1999. DOI: https://doi.org/10.1590/S0101-20611999000300015
FOH, M. B. K.; WENSHUI, X.; AMADOU, I.; et al. Influence of pH shift on functional properties of protein isolated of tilapia (Oreochromis niloticus) muscles and of soy protein isolate. Food and Bioprocess Technology, v. 5, p. 2192–2200, 2012. DOI: https://doi.org/10.1007/s11947-010-0496-0
FONTANA, A.; CENTENARO, G. S.; PALEZI, S. C.; PRENTICE-HERNÁNDEZ, C. Obtenção e avaliação de concentrados protéicos de corvina (Micropogonias furnieri) processados por extração química. Química Nova, v. 32, n. 9, p. 2299–2303, 2009. DOI: https://doi.org/10.1590/S0100-40422009000900011
FRENCH, K. M.; SOMASUNTHARAM, I.; DAVIS, M.; SOMASUNTHARAM, E.; DAVIS, M. E. Self-assembling peptide-based delivery of therapeutics for myocardial infarction. Advanced Drug Delivery Reviews, v. 96, p. 40–53, 2015. DOI: https://doi.org/10.1016/j.addr.2015.04.023
HAMANN, D. D. Rheological studies of fish proteins. Food Hydrocolloids: Structures, Properties, and Functions, 1994. DOI: https://doi.org/10.1007/978-1-4615-2486-1_33
HAQUE, M. A.; TIMILSENA, B.; ADHIKARI, B. Food proteins, structure, and function. In: Reference Module in Food Science. Elsevier, 2016. DOI: https://doi.org/10.1016/B978-0-08-100596-5.03057-2
HE, S.; FRANCO, C.; ZHANG, W. Functions, Applications and Production of Protein Hydrolysates from Fish Processing Co-products (FPCP). Food Research International, v. 50, n. 1, p. 289-297, 2013. DOI: https://doi.org/10.1016/j.foodres.2012.10.031
KIM, J. M.; WU, H.; GREEN, G.; WINKLER, C. A.; KOPP, J. B.; MINER, J. H.; UNANUE, E. R.; SHAW, A. S. CD2-Associated Protein Haploinsufficiency Is Linked to Glomerular Disease Susceptibility. Science, v. 300, n. 5623, p. 1298-1300, 2003. DOI: https://doi.org/10.1126/science.1081068
KINSELLA, J. E. Food proteins. In: KNORR, D. Food biochemistry. New York: Marcel Dekker, 1987. cap. 14.
KINSELLA, J. E. Functional properties of proteins in foods. Critical Reviews in Food Science and Nutrition, v. 7, p. 219–280, 1976. DOI: https://doi.org/10.1080/10408397609527208
KINSELLA, J. E. Relationships between structure and functional properties of food proteins. In: FOX, P. F.; CONDON, J. J. (eds.). Food proteins. London: Applied Science Publishers, 1982. p. 59–99.
KINSELLA, J. E. Relationships between structure and functional properties of food proteins. In: FOX, P. F.; CONDON, J. J. (eds.). Food proteins. London: Applied Science Publishers, 1982. p. 59–99.
KRISTINSSON, H. G.; HULTIN, H. O. Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins. Journal of Agricultural and Food Chemistry, v.51, n.17, p.5103-5110, 2003. DOI: https://doi.org/10.1021/jf026138d
KRISTINSSON, H. G.; THEODORE, A. E.; INGADOTTIR, B. Chemical processing methods for protein recovery from marine by-products and underutilized fish species. In: SHAHIDI, F. (ed.). Maximising the value of marine by-products. Cambridge: Woodhead Publishing, 2007. p. 144–168. DOI: https://doi.org/10.1533/9781845692087.1.144
LOPEZ-ENRIQUEZ, R. L.; OCAÑO-HIGUERA, V. M.; TORRES, W.; BRAUER, J. M. E.; RIOS, E. M. Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle. Journal of Chemistry, v. 6, p. 1-10, 2015. DOI: https://doi.org/10.1155/2015/538721
NGUYEN, T. T.; BARBER, A. R.; CORBIN, K.; ZHANG, W. Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals. Bioresources and Bioprocessing, v. 4, n. 7, p. 27–46, 2017. DOI: https://doi.org/10.1186/s40643-017-0157-5
NIU, J.; ZHAO, B.; GUO, X.; YIN, T. Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp. Journal of Food Quality, v. 2019, p. 1-8, 2019. DOI: https://doi.org/10.1155/2019/9457835
O’BRIEN, E. P.; DIMA, R. I.; BROOKS, B.; THIRUMALAI, D. Interactions between Hydrophobic and Ionic Solutes in Aqueous Guanidinium Chloride and Urea Solutions: Lessons for Protein Denaturation Mechanism. Journal of the American Chemical Society, v.129, n.23, p.7346-7353, 2007. DOI: https://doi.org/10.1021/ja069232+
PANIPAT, W.; CHAIJAN, M. Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product. International Journal of Food Properties, v. 20, n. 3, p. 596–610, 2017. DOI: https://doi.org/10.1080/10942912.2016.1171778
PIRES, C.; COSTA, S.; BATISTA, A. P.; NUNES, M. C.; RAYMUNDO, A.; BATISTA, I. Properties of protein powder prepared from Cape hake by products. Journal of Food Engineering, v. 108, n. 2, p. 268–275, 2012. DOI: https://doi.org/10.1016/j.jfoodeng.2011.08.020
PLEER, D.; WIMMER, R.; ERIKSEN, N. T. Quantification of amino acids in fermentation media by isocratic HPLC analysis of their α-hydroxy acid derivatives. Analytical Chemistry, v. 83, n. 1, p. 175–181, 2011. DOI: https://doi.org/10.1021/ac1021908
RAMIREZ, J. A.; DIAZ-SOBAC, R.; MORALES, O. G.; VAZQUEZ, M. Evaluation of freeze-dried surimi from tilapia and fat sleeper as emulsifier. Ciencia y Tecnologia Alimentaria, v. 2, n. 4, p. 210–214, 1999. DOI: https://doi.org/10.1080/11358129909487604
RAMOS-MIRAS, J.; SÁNCHEZ-MUROS, M.; MOROTE, E.; TORRIJOS, M.; GIL, C.; ZAMANI-AHMADMAHMOODI, R.; MARTÍN, J. R. Potentially toxic elements in commonly consumed fish species from the Western Mediterranean Sea (Almería Bay): bioaccumulation in liver and muscle tissues in relation to biometric parameters. Science of the Total Environment, v. 671, p. 280–287, 2019. DOI: https://doi.org/10.1016/j.scitotenv.2019.03.359
REHMAN, A.; TONG, Q.; JAFARI, S. M.; ASSADPOUR, E.; SHEHZAD, Q.; AADIL, R. M.; IQBAL, M. W.; RASHED, M. M. A.; MUSHTAQ, B. S.; ASHRAF, W. Carotenoid-loaded nanocarriers: a comprehensive review. Advances in Colloid and Interface Science, v. 275, 2020. DOI: https://doi.org/10.1016/j.cis.2019.102048
ROUSSEL-PHILIPPE, C.; PINA, M.; GRAILLE, J. Chemical lipophilization of soy protein isolates and wheat gluten. European Journal of Lipid Science and Technology, v. 102, n. 2, p. 97-101, 2000. DOI: https://doi.org/10.1002/(SICI)1438-9312(200002)102:2<97::AID-EJLT97>3.3.CO;2-F
SASIDHARAN, A.; VENUGOPAL, V. Proteins and co-products from seafood processing discards: their recovery, functional properties and applications. Waste and Biomass Valorization, v. 11, p. 5647–5663, 2020. DOI: https://doi.org/10.1007/s12649-019-00812-9
SATHIVEL, S.; BECHTEL, P. J. Properties of soluble protein powders from pollock. International Journal of Food Science & Technology, v. 41, n. 5, p. 520–529, 2006. DOI: https://doi.org/10.1111/j.1365-2621.2005.01101.x
SATHIVEL, S.; BECHTEL, P. J.; BABBITT, J. K.; PRINYAWIWATKOOL, W.; PATTERSON, M. Functional, nutritional and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. Journal of Food Science, v. 2, p. 57–63, 2005. DOI: https://doi.org/10.1111/j.1365-2621.2005.tb07091.x
SGARBIERI, V. C. Proteínas em alimentos: propriedades, degradações e modificações. São Paulo: Livraria Varela, 1996. 517 p.
SHAVIKLO, A. R. Development of fish protein power as an ingredient for food applications: a review. Journal of Food Science and Technology, v. 52, n. 2, p. 648-661, 2015. DOI: https://doi.org/10.1007/s13197-013-1042-7
SHAVIKLO, A. R.; KARGARI, A.; ZANGANEH, P. Interactions and effects of the seasoning mixture containing fish protein powder/omega-3 fish oil on children’s liking and stability of extruded corn snacks using a mixture design approach. Journal of Food Processing and Preservation, v. 38, n. 3, p. 1097-1105, 2013. DOI: https://doi.org/10.1111/jfpp.12068
SHAVIKLO, G. R.; THORKELSSON, G.; ARASON, S. The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus). Turkish Journal of Fisheries and Aquatic Science, v. 10, n. 3, p. 333–340, 2010c. DOI: https://doi.org/10.4194/trjfas.2010.0305
SHAVIKLO, G. R.; THORKELSSON, G.; ARASON, S.; SVEINSDOTTIR, K. Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens). Journal of Food Science and Technology, v. 49, n. 3, p. 309–318, 2012. DOI: https://doi.org/10.1007/s13197-011-0285-4
SHAVIKLO, G. R.; THORKELSSON, G.; ARASON, S.; SVEINSDOTTIR, K.; RAFIPOUR, F. Chemical properties and sensory quality of ice cream fortified with fish protein. Journal of the Science of Food and Agriculture, v. 7, p. 1199–1204, 2011b. DOI: https://doi.org/10.1002/jsfa.4299
SHAVIKLO, G. R.; THORKELSSON, G.; KRISTINSSON, H. G.; ARASON, S.; SVEINSDOTTIR, K. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens). Journal of the Science of Food and Agriculture, v. 90, n. 12, p. 2133–2143, 2010a. DOI: https://doi.org/10.1002/jsfa.4062
SHAVIKLO, G. R.; THORKELSSON, G.; SIGURGISLADOTTIR, S.; RAFIPOUR, F. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature. Journal of the Science of Food and Agriculture, v. 91, n. 5, p. 886–893, 2011a. DOI: https://doi.org/10.1002/jsfa.4261
SHEKARABI, S. P. H.; SHAHBAZI, M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. Journal of Aquatic Food Product Technology, v. 31, n. 1, p. 2-18, 2022. DOI: https://doi.org/10.1080/10498850.2021.2008078
SHEVKANI, K.; SINGH, N.; KAUR, A.; RANA, J. C. Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocolloids, v. 43, p. 679–689, 2015. DOI: https://doi.org/10.1016/j.foodhyd.2014.07.024
SIKORSKI, Z. Functional properties of proteins in food systems. In: SIKORSKI, Z. (ed.). Chemical and functional properties of food proteins. Lancaster: Technomic Publishing Co., 2001. p. 113–132. DOI: https://doi.org/10.1201/9781482279047
SURASANI, V. K. R.; RAJU, C. V.; SHAFIQ, U.; CHANDRA, M. V.; LAKSHMISHA, I. P. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. LWT – Food Science and Technology, v. 117, 2020. DOI: https://doi.org/10.1016/j.lwt.2019.108662
TASKAYA, L.; CHEN, Y. C.; JACZYNSKI, J. Functional properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation. LWT – Food Science and Technology, v. 42, n. 6, p. 1082–1089, 2009. DOI: https://doi.org/10.1016/j.lwt.2009.02.007
THORKELSSON, G.; SLIZYTE, R.; GILDBERG, A.; KRISTINSSON, H. G. Fish proteins and peptides: processing methods, quality and functionality. In: LUTEN, J. B. (ed.). Marine functional foods. Wageningen: Wageningen University Press, 2009. p. 115–133. DOI: https://doi.org/10.3920/9789086866588_005
TORRIS, C.; SMASTUEN, M. C.; MOLIN, M. Nutrients in fish and possible associations with cardiovascular disease risk factors in metabolic syndrome. Nutrients, v. 10, n. 7, 2018. DOI: https://doi.org/10.3390/nu10070952
UNDELAND, I.; KELLEHER, S.; HULTIN, H. O. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkali solubilization process. Journal of Agricultural and Food Chemistry, v. 50, n. 25, p. 731–737, 2002. DOI: https://doi.org/10.1021/jf020199u
VENUGOPAL, V.; CHAWLA, S. P.; NAIR, P. M. Spray-dried protein powder from threadfin bream: preparation, properties and comparison with FPC type B. Journal of Muscle Foods, v. 7, p. 55–58, 1996. DOI: https://doi.org/10.1111/j.1745-4573.1996.tb00587.x
VIJAYKRISHNARAJ, M.; PRABHASANKAR, P. Marine protein hydrolysates: their present and future perspectives in food chemistry – a review. RSC Advances, v. 5, n. 44, p. 34864–34877, 2015. DOI: https://doi.org/10.1039/C4RA17205A
ZHANG, W.; XIAO, S.; AHN, D. U. Protein Oxidation: Basic Principles and Implications for Meat Quality. Critical Reviews in Food Science and Nutrition, v. 53, n. 11, 2013. DOI: https://doi.org/10.1080/10408398.2011.577540
Descargas
Publicado
Número
Sección
Licencia
Derechos de autor 2026 Ana Luiza de Souza Miranda, Diana Carla Fernandes Oliveira, Maria Emília de Sousa Gomes, Alcinéia de Lemos Souza Ramos
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Authors who publish in this journal agree to the following terms:
Authors retain copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License, which permits the sharing of the work with proper acknowledgment of authorship and initial publication in this journal;
Authors are authorized to enter into separate, additional agreements for the non-exclusive distribution of the version of the work published in this journal (e.g., posting in an institutional repository or publishing it as a book chapter), provided that authorship and initial publication in this journal are properly acknowledged, and that the work is adapted to the template of the respective repository;
Authors are permitted and encouraged to post and distribute their work online (e.g., in institutional repositories or on their personal websites) at any point before or during the editorial process, as this may lead to productive exchanges and increase the impact and citation of the published work (see The Effect of Open Access);
Authors are responsible for correctly providing their personal information, including name, keywords, abstracts, and other relevant data, thereby defining how they wish to be cited. The journal’s editorial board is not responsible for any errors or inconsistencies in these records.
PRIVACY POLICY
The names and email addresses provided to this journal will be used exclusively for the purposes of this publication and will not be made available for any other purpose or to third parties.
Note: All content of the work is the sole responsibility of the author and the advisor.
