Development and Characterization of Fish-Based Superfoods

Abstract

The importance of superfoods has been well recognized in connection with health pro- motion, disease risk reduction, and reduction in health care costs. Fish processing gen-erates large quantities of the by-products which are usually discarded. However, these by-products contain nutritious protein and ω-3 rich oils. Isoelectric solubilization/pre cipitation (ISP) is a relatively new method that can be used to recover fish protein isolate (FPI) from fish processing by-products or other low-value meat materials. FPI can be used as a main ingredient in the development of superfoods with functional ingredients such as ω-3 rich oils, dietary fiber, and salt substitute. These functional ingredients have demonstrated health benefits especially for cardiovascular disease. Therefore, this book chapter focuses on the development of superfoods from ISP-recovered FPI by incorporat ing such ingredients as ω-3 oil, dietary fiber, and salt substitute. and respectively; and the lowest ( P < 0.05) ratio was recorded for fortification with and fish oils, and respectively. UFAs/SFAs in the gels, as UFAs as SFAs.