Relevance of the Use of Fish Protein Hydrolysates in Food Technology

Introduction. The problem of protein deficiency has become especially acute in recent years due to the fact that the increase in population causes an increase in the catch of marine biological resources. An irrational approach to the development of valuable protein raw materials leads to the formation of a large amount of waste and waste against the background of the lack of demand for non-commercial fish species, for example, gobies or sculpins. The article presents data on the relevance of the use of fish protein hydrolysates (RPH) obtained from secondary raw materials, current problems in the fish processing industry, provides information on the properties of RPH, and shows the possibility of their use in the food industry. Hydrolysates exhibit various functional properties, which expands the horizons of their practical application; therefore, the need for complex processing of raw materials can be partially realized. The article provides scientific evidence of the need for further research on hydrolysates obtained under the influence of enzymes of various origins.Purpose. To analyze modern scientific literature, to show the relevance of the use of fish hydrolysates in food technology and the prospects of research in this direction.Materials and Methods. Based on the study of modern domestic and foreign scientific data, a theoretical, systematic and comparative analysis of existing developments in the field of food use of RBG was carried out. The search for foreign scientific works was carried out in bibliographic databases indexed by Google Scholar, Scopus, ResearchGate, Elsevier, MDPI, and the Science Direct system using keywords.Results. Scientific research in the field of obtaining sources of essential amino acids and complete proteins has been going on for quite a long time. In the early 60s of the last century, fish hydrolysates were considered exclusively as an additive to animal feed or raw materials for the production of fish oil. It has now been established that fish hydrolysates, depending on the molecular weight of the peptides, can exhibit various functional properties, have a positive effect on the treatment of diabetes, reduce stress levels, improve the taste of the finished product, be used as emulsifiers and foaming agents, and increase biological and nutritional value. Many patterns of manifestation of the biological properties of hydrolysates have not been fully studied, so further research in this direction is relevant and promising.