Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua)

This study investigated the amino acid composition and in vitro antioxidant, antihypertensive, and anti-inflammatory activities of protein from steamed, baked, and high hydrostatic pressure (HHP) treated cod (Gadus morhua). Steaming and baking decreased the estimated protein efficiency ratio and total amino acid content (p < 0.05) and increased free amino acid content. HHP increased the nutritional and functional activities of cod protein by releasing free amino acids (p < 0.05). Among free amino acids, aspartic acid was the most affected by processing and the most associated with functional activities (R ≥ 0.80, p < 0.01), followed by proline (R ≥ 0.78, p < 0.01), arginine (R ≥ 0.70, p < 0.01), and lysine (R ≥ 0.66, p < 0.01). Our findings revealed that the nutritional and functional activities of cod protein were affected by modified amino acids and that HHP is an effective technology for producing the most functional nutrients.