Dec
02 2009

Marine proteins shown to be effective to support weight gain in poultry

The Bluewave Marine Ingredient company in Peru reports that they have had some successful trials using their PerfectDigestTM marine peptide to improve feed conversion and weight gain in poultry. The study, conducted at the  Bangkok Animal Research Center (BARC), showed in an 800 bird matrix that their product provided nearly a 2% FCR improvement and a 3.3% growth improvement in poultry over the initial 10 day trial.

Blue Waves products range in price starting at $1.0/kg for a liquid protein concentrate, and up to $4.5/kg for a protein isolate powder, ex-works.

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From Issue 8 • Categories: Tags: fish protein, fish protein concentrate, fish protein isolate • No Comments

May
11 2009

Cod muscles extract shown to decrease mortality in the mouse model, .

Treatment of cancer patients with anthracycline antibiotic doxorubicin (DOX) may be complicated by development of acute and chronic congestive heart failure (CHF), malignant arrhythmias and death. The aim of this study was to test whether an aqueous low molecular weight (LMW) extract from cod muscle decreases acute mortality in the mouse model of acute CHF caused by DOX. This effect may be mediated by cardioprotection through antioxidative mechanisms

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From Issue 3 • Categories: Tags: fish extract, fish protein, fish protein concentrate, fish protein hydrolysate, marine ingredients, nutraceutical • No Comments

May
11 2009

Low cost, high purity fish protein isolate hits global market

Advances with membrane technology means lower price proteins from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.

Last year, GE Water and Process Technologies and Norcape Biotechnology turned their patented membrane filtration and separation technology to the fish protein industry.

Talking exclusively to FoodNavigator.com, Mark Rottmann, Market Director, Process Equipment Programs, said the supply of food grade fish protein isolates is already available.

It was not GE’s intention to position the fish ingredients as an alternative to whey protein isolates, said Rottmann, although the price of the fish-derived ingredients make it a cost-effective option for food manufacturers.

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From Issue 3 • Categories: Tags: fish protein, fish protein concentrate, fish protein hydrolysate, fish protein isolate, marine biotechnology, marine ingredients • 4 Comments

May
11 2009

Fish Protein Hydrolysates Beat Alternatives for Foods

Using the commercial protease Alcalase, researchers from the Centro de Investigacion en Alimentacion y Desarrollo produced hydrolysates from fish muscle that could substitute functional compounds such as bovine serum albumin and sodium caseinate. The Mexican researchers used Alcalase to produce hydrolysates from Pacific whiting muscle with degrees of hydrolysis of 10, 15, and 20 per cent. The functionality of the hydrolysates was investigated in terms of solubility, emulsifying, and foaming properties over a pH range of 4.0 to 10.0, and compared with bovine serum albumin and sodium caseinate. Almost 100 percent stability was reported in freeze-dried hydrolysates at all PHS studies. Moreover, the degree of hydrolysis did not affect the emulsifying properties, which were higher than sodium caseinate at pH 4. Protein hydrolysates have many functions in the food industry, but the most commonly mentioned is as a water-holding agent in meat products to improve the moisture and succulence of the meat. This offers the processed meat industry an alternative to phosphates, currently employed by the processed meat industry to maintain the “juiciness” of meat by binding water to the meat.

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From Issue 3 • Categories: Tags: fish protein, fish protein concentrate, fish protein hydrolysate, fish protein islolate, marine ingredients, nutraceutical, seafood byproducts • No Comments