Fish proteins

Proteins recovered from fish bodies, frequently from processing waste such as heads and offal. Some form useful food ingredients thanks to their functional properties, including gelling, emulsifying and water-binding. They form the bulk of fish protein concentrates and fish hydrolysates. Myofibrillar proteins — actin and myosin — provide the gelling power behind surimi and kamaboko, while collagen from skins and bones yields gelatin. Enzymatic hydrolysis tailors functionality: emulsifying peptides for dressings, foaming agents for confectionery, each application matched to the degree of hydrolysis.