Fish protein for human foods

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Abstract
Fish contributes significantly to the world protein supply. The present fish catch, its losses in processing, and its consequent protein contribution to world needs are reviewed. Present protein losses are estimated to be considerable. The amount of fish protein reaching consumers can be increased by increasing the catch, by the development of fish cultivation, and by improving the efficiency of using the resource. Most of the recent work directed to this objective has concerned the manufacture of fish protein concentrate (FPC). Various forms of FPC, their preparation, safety, composition, nutritive value, acceptance, clinical application, and uses are reviewed. The potential for large‐scale development of FPC, both as a protein supplement and as a functional protein ingredient in sophisticated food formulation, is discussed.

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