High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

• Oxidation took place during freeze drying of hydrolyzed cod bone mince
• Fucus vesiculosus extract protected the fish protein during freeze drying
• Fucus vesiculosus extract contributed to better tasting fish protein hydrolysates
• Generally cod bone mince hydrolysates exhibited strong antioxidant activity

Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste are the major challenge in the commercialization of bioactive FPH. The aim of this research was to study the production of high quality FPH from fish by-products prepared by enzymatic hydrolysis using a natural antioxidant extracted from the Icelandic brown algae Fucus vesiculosus (Fv). FPH were produced from cod waste material; i.e. cod bone mince, in the absence and presence of an Fv extract (Fv-e). Oxidation during the FPH production was evaluated (lipid hydroperoxides and thiobarbituric acid reactive substances). The FPH were sensory analyzed (generic descriptive analysis) and in vitro antioxidant activity was evaluated. Results show that Fv-e contributed to better tasting FPH with regard to bitter, soap, fish oil and rancidity taste. Results from the oxidation and antioxidant activity assays indicated a protecting effect of Fv-e during processing.