PROTEÍNA DE PESCADO: APLICAÇÕES TECNOLÓGICAS
DOI:
https://doi.org/10.66104/s2ymhj10Palavras-chave:
funcionalidade proteica, proteínas alternativas, formulação de alimentosResumo
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.
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