Archives of Current Research International

Fish protein concentrate (FPC) is a highly nutritious, stable, and versatile product derived from fish or fish processing byproducts, offering significant potential in addressing global protein malnutrition. This review highlights the preparation methods, functional properties, and applications of FPC in value-added food products. Various processing techniques such as British, Canadian, Viobin, and enzymatic methods are discussed, with emphasis on their efficiency, limitations, and impact on protein quality. The physicochemical and functional properties of FPC, including solubility, emulsification, foaming capacity, and water-holding ability, are influenced by processing parameters such as temperature, pH, time, and particle size. FPC is rich in essential amino acids, omega-3 fatty acids, and bioactive peptides, contributing to numerous health benefits such as anti-inflammatory, antioxidant, and antihypertensive effects. Its incorporation into food systems like bakery products, pasta, snacks, and infant foods significantly enhances nutritional value without compromising sensory acceptability. Furthermore, utilization of fish byproducts for FPC production promotes sustainability and waste valorization in the seafood industry. Despite challenges such as processing cost and flavor issues, FPC remains a promising ingredient for functional food development and nutritional improvement, especially in developing countries.