Breakthrough in Fish Protein Hydrolysates: Research Reveals Impact of High-Pressure Pretreatment

Strategic Insights -

Scientists at the Norwegian University of Science and Technology (NTNU) have made a significant discovery in the field of fish proteins. According to their research, high-pressure processing (HPP) has been found to enhance the hydrolysis of fish protein hydrolysates (FPH) by modifying the protein structure. The study, which was conducted in collaboration with BIOMAT AS and Carlo Sirtori Foundation, investigated the impact of HPP on the structure and quality of FPH extracted from a mixture of Atlantic salmon and rainbow trout.

Key Takeaways:

  • The study found that HPP at 600 MPa x 8 min resulted in a significant increase in water-soluble proteins, reaching 99% at the beginning of the storage period, compared to 91% in the control FPH.
  • The FPH from the sample pretreated at 600 MPa x 8 min also showed improved lightness, with a value of 88.5, compared to 86.3 in the control FPH.
  • However, oxidative changes were more pronounced in samples pretreated at higher pressures (600 MPa).
  • Oil-binding capacity and amino acid profiles were found to be consistent, indicating preservation of the nutritional quality of the FPH.
  • The study highlighted the potential of HPP as a non-thermal technology to enhance the hydrolysis of FPH.
  • The research concluded that the FPH obtained from the sample pretreated at 600 MPa x 8 min exhibited the highest content of water-soluble proteins at the beginning of the storage period.

Statistics:

  • 99% water-soluble proteins in FPH from sample pretreated at 600 MPa x 8 min at the beginning of storage period.
  • 91% water-soluble proteins in control FPH (no HPP treatment) at the beginning of storage period.
  • Lightness (L*) of FPH from sample pretreated at 600 MPa x 8 min: 88.5.
  • Lightness (L*) of control FPH (no HPP treatment): 86.3.

Sources:

  • NewsRx. Findings from Norwegian University of Science and Technology (NTNU) Broaden Understanding of Fish Proteins [Impact of High-pressure Pretreatment On the Structure and Quality of Fish Protein Hydrolysates Extracted From a Mixture of Atlantic ...]. Life Science Weekly. October 21, 2025; p 1101.
  • Egidijus Dauksas, Grete Hansen Aas, Janna Cropotova, Turid Rustad, Brijesh Tiwari, Carmen Lammi, Carlotta Bollati, Melissa Fanzaga, Lorenza d'Adduzio, and Elissavet Kotsoni. Impact of High-pressure Pretreatment On the Structure and Quality of Fish Protein Hydrolysates Extracted From a Mixture of Atlantic Salmon ( salmo Salar ) and Rainbow Trout ( oncorhynchus Mykiss ) Rest Raw Material. Food and Bioprocess Technology, 2025.