Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry

There is a significant potential to increase the sustainability of fishing and aquaculture industries through maximization processing byproducts. Enzymatic hydrolysis provides an opportunity valorize downstream fish industry byproducts for production protein hydrolysates (FPH) as source bioactive peptides (BAP) with health benefits. Deteriorative oxidative reactions may occur during enzymatic byproducts, influencing safety or bioactivities end product. Lipid oxidation, autolysis mediated by endogenous enzymes in viscera, degradation, formation low-molecular-weight metabolites are main that expected need be controlled. These depend on freshness, proper handling, type used. Viscera, frames, trimmings, heads most available hydrolysis. They differ their composition, and, thus, require standardization both procedures testing methods each source. Hydrolysis conditions (e.g., enzyme concentration, temperature, time) also have role producing FPH specific structures, stability, bioactivity. Protein good quality should many applications foods, nutraceuticals, pharmaceuticals. This review discusses from different sectors possible ways reduce oxidation.