Impact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

This study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by-products (salmon, sea bass and tuna) materials typically discarded during seafood processing despite their significant nutritional potential. Fish hydrolysates were incorporated into durum wheat semolina at 1% and 3% concentrations to evaluate their impact on pasta quality and nutritional profile. Results demonstrated improvements in protein content and Omega-3 fatty acid profile across all enriched formulations compared to control samples. This incorporation significantly influenced technological properties, including optimal cooking time, weight gain, hydration capacity, cooking loss and colour parameters. Molecular weight fractionation revealed bioactive peptides with potential antioxidant properties, primarily in low molecular weight fractions. The microbiological assessment confirmed the absence of enterobacteria, moulds and yeasts in the final pasta products, although high viable microbial counts were detected in the raw hydrolysates. This research demonstrates the feasibility of valorising fish processing by-products to create innovative, nutrient-dense functional foods that align with contemporary consumer demands for sustainable production practices and enhanced nutritional profiles. Furthermore, it establishes a promising approach to circular economy principles within the by-product and pasta manufacturing sectors, potentially reducing waste whilst delivering products with improved health-promoting properties.