Valorizing sardine by-products: sustainable functional canned tuna through protein hydrolysates

• Autor(es): Machado, Manuela ; Cunha, Sara ; Augusto, Helga ; Cação, Ana ; Pintado, Manuela
• Data: 2025
• Identificador Persistente: http://hdl.handle.net/10400.14/55366
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Tipo de Documento: Póster não publicado nas atas da conferência
• Idioma: Inglês
• Contribuidor(es): Veritati

Descrição

The development of novel functional foods is critical to addressing current consumer demands for health-promoting, sustainable products. This study explores the incorporation of sardine protein hydrolysates into the canned tuna sauce (tomato sauce), aiming to enhance its nutritional profile and functional properties while utilizing underexploited fishery by-products. Sardine protein hydrolysates were selected due to their rich nutritional composition, including 45.8 g/100 g protein, 30.3 g/100 g fat, and significant levels of essential minerals such as phosphorus (577.9 mg/100 g), calcium (284.6 mg/100 g), and potassium (757.9 mg/100 g). These components contribute to the bioactivity and functional benefits of the product. Technological assessments of sardine protein hydrolysates demonstrated their potential for integration into food systems, with noted emulsifying capacity (30%) and oil retention properties (12%). These attributes were leveraged to develop a stable, nutrient-rich sauce for canned tuna, ensuring compatibility with conventional production processes. The functional benefits of the resulting product were evaluated, emphasizing its enriched protein content, enhanced mineral profile, and bioactive properties. The incorporation of sardine protein hydrolysates was shown to support key health claims, including potential contributions to bone health, cardiovascular wellness, and metabolic regulation.