FISH PROCESSING WASTES: POTENTIAL SOURCE OF BYPRODUCTS
Abstract
The fish processing industry is one of the major business sectors in coastal countries. During the processing of fish or shellfish leads to enormous amounts of waste. The problem of fishery wastes has increased in recent years, becoming a global concern, which is affected by several biological, technical and operational factors as well as socio-economic drivers. Nowadays, both minimize the environmental impact of fish industry waste and recycling of these wastes as a functional byproduct are a very important topic adopted by the experts. Fish processing generates solid wastes that can be as high as 50 to 80% of the original raw material and these wastes are an excellent raw material for the preparation of high value byproducts. In the literature, attempts have been made to study the development of various byproducts from fish and shellfish waste that can be used to produce fish protein concentrate, amino acids, fish oils, minerals, bioactive peptides, collagen, and gelatin as well as other value-added products. These wastes are used in many applications among which the most important are animal feed, biodiesel/biogas, dietetic products, natural pigments, food-packaging applications, cosmetics, enzyme isolation, etc. The main target of this review is to summarize the current and potential uses of fish waste in terms of economic and innovative.
Keywords
Full Text:
PDFReferences
Abdul-Hamid, A., Bakar, J., & Bee, G. H. (2002). Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus). Food Chemistry, 78(1), 69-74. doi: https://doi.org/10.1016/S0308-8146(01)00380-6
Arık Çolakoğlu, F., & Künili, İ. E. (2016). Su Ürünleri Atıkları ve Değerlendirme Olanakları. Dünya Gıda, 8, 58-64.
Arvanitoyannis, I. S., & Kassaveti, A. (2008). Fish industry waste: treatments, environmental impacts, current and potential uses. International Journal of Food Science & Technology, 43(4), 726-745. doi: 10.1111/j.1365-2621.2006.01513.x
AWARENET. (2004). Handbook for the prevention and minimization of waste and valorization of by-products in European agro-food industries.: Grow Programme, European Commision, 1−7.
Bechtel, P. J. (2003). Advances in Seafood Byproducts 2002 Conference Proceedings: Proceedings of the 2nd International Seafood Byproduct Conference, November 10-13, 2002, Anchorage, Alaska, USA: Alaska Sea Grant College Program, University of Alaska Fairbanks.
Blanco, M., Sotelo, C. G., Chapela, M. J., & Pérez-Martín, R. I. (2007). Towards sustainable and efficient use of fishery resources: present and future trends. Trends in Food Science & Technology, 18(1), 29-36. doi: https://doi.org/10.1016/j.tifs.2006.07.015
Caruso, G. (2015). Fishery Wastes and By-products: A Resource to Be Valorised. Journal of FisheriesSciences com, 9, 80-83.
Chandrasekaran, M. (2012). Valorization of Food Processing By-Products: Taylor & Francis.
Espósito, T. S., Amaral, I. P. G., Buarque, D. S., Oliveira, G. B., Carvalho, L. B., & Bezerra, R. S. (2009). Fish processing waste as a source of alkaline proteases for laundry detergent. Food Chemistry, 112(1), 125-130. doi: https://doi.org/10.1016/j.foodchem.2008.05.049
Falch, E., Rustad, T., & Aursand, M. (2006). By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed. Process Biochemistry, 41(3), 666-674. doi: https://doi.org/10.1016/j.procbio.2005.08.015
FAO. (2018). The State of World Fisheries and Aquaculture 2018 Meeting the sustainable development goals Rome: Licence: CC BY-NC-SA 3.0 IGO.
Feeney, R., & Yeh, Y. (1998). Antifreeze proteins: Current status and possible food uses. Trends in Food Science & Technology, 9, 102-106. doi: 10.1016/S0924-2244(98)00025-9
Ferraro, V., Cruz, I. B., Jorge, R. F., Malcata, F. X., Pintado, M. E., & Castro, P. M. L. (2010). Valorisation of natural extracts from marine source focused on marine by-products: A review. Food Research International, 43(9), 2221-2233. doi: https://doi.org/10.1016/j.foodres.2010.07.034
Fouda, T. (2018). Waste Management for Smoking Salmon By-Products to Extract Omega-3 Fish Oil. Fisheries and Aquaculture Journal, 09. doi: 10.4172/2150-3508.1000253
Ghaly, A. E., Ramakrishnan, V. V., Brooks, M. S., Budge, S. M., & Dave, D. (2013). Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review. Journal of Microbial and Biochemical Technology, 5, 107-129. doi: 10.4172/1948-5948.1000110
Healy, M., Green, A., & Healy, A. (2003). Bioprocessing of Marine Crustacean Shell Waste. Acta Biotechnologica, 23(2‐3), 151-160. doi: 10.1002/abio.200390023
Heu, M.-S., Kim, J.-S., & Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82(2), 235-242. doi: https://doi.org/10.1016/S0308-8146(02)00519-8
Hevrøy, E. M., Sandnes, K., & Hemre, G. I. (2004). Growth, feed utilisation, appetite and health in Atlantic salmon (Salmo salar L.) fed a new type of high lipid fish meal, Sea Grain®, processed from various pelagic marine fish species. Aquaculture, 235(1), 371-392. doi: https://doi.org/10.1016/j.aquaculture.2003.08.026
Jamilah, B., & Harvinder, K. G. (2002). Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry, 77(1), 81-84. doi: https://doi.org/10.1016/S0308-8146(01)00328-4
Kim, H. J., Lee, J. H., Hur, Y. B., Lee, C. W., Park, S.-H., & Koo, B.-W. (2017). Marine Antifreeze Proteins: Structure, Function, and Application to Cryopreservation as a Potential Cryoprotectant. Marine drugs, 15(2), 27. doi: 10.3390/md15020027
Kim, S.-K., & Mendis, E. (2006). Bioactive compounds from marine processing byproducts – A review. Food Research International, 39(4), 383-393. doi: https://doi.org/10.1016/j.foodres.2005.10.010
Kim, S. K. (2013). Seafood processing by-products: Trends and applications. New York Inc., United States: Springer-Verlag
Koli, J., Sharangdher, s. T., Patange, s. B., Metar, S., & Jain, A. (2015). Development of fish byproducts by using fish and shellfish waste for up-liftment of socio -economic status of fisher folk. 2, 1-20.
Koutinas, A. A., Vlysidis, A., Pleissner, D., Kopsahelis, N., Lopez Garcia, I., Kookos, I. K., . . . Lin, C. S. K. (2014). Valorization of industrial waste and by-product streams via fermentation for the production of chemicals and biopolymers. Chemical Society Reviews, 43(8), 2587-2627. doi: 10.1039/C3CS60293A
Kurita, K. (2006). Chitin and Chitosan: Functional Biopolymers from Marine Crustaceans. Marine Biotechnology, 8(3), 203. doi: 10.1007/s10126-005-0097-5
Liu, H. Y., Li, D., & Guo, S. D. (2008). Extraction and properties of gelatin from channel catfish (Ietalurus punetaus) skin. LWT - Food Science and Technology, 41(3), 414-419. doi: https://doi.org/10.1016/j.lwt.2007.03.027
Mahro, B., & Timm, M. (2007). Potential of Biowaste from the Food Industry as a Biomass Resource. Engineering in Life Sciences, 7(5), 457-468. doi: 10.1002/elsc.200620206
Penven, A., Pérez-Gálvez, R., & Bergé, J.-P. (2013). By-products from Fish Processing: Focus on French Industry (pp. 1-25).
Rustad, T. (2003). Utilization of marine by-product. Electron. J. Environ. Agric. Food Chem, 2, 458-463.
Rustad, T. (2007). Physical and chemical properties of protein seafood by-products. In F. Shahidi (Ed.), Maximising the Value of Marine By-Products (pp. 3-21): Woodhead Publishing.
Shahidi, F. (2006). Maximising the value of marine by-products.
Shahidi, F., Arachchi, J. K. V., & Jeon, Y.-J. (1999). Food applications of chitin and chitosans. Trends in Food Science & Technology, 10(2), 37-51. doi: https://doi.org/10.1016/S0924-2244(99)00017-5
Sierra Lopera, L. M., Sepúlveda Rincón, C. T., Vásquez Mazo, P., Figueroa Moreno, O. A., & Zapata Montoya, J. E. (2018). Byproducts of Aquaculture Processes: Development and Prospective Uses. Review. Vitae, 25, 128-140.
Tacon, A. G. J., & Metian, M. (2008). Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: Trends and future prospects. Aquaculture, 285(1), 146-158. doi: https://doi.org/10.1016/j.aquaculture.2008.08.015
Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., Aguilar, C. N. (2018). Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. Frontiers in Sustainable Food Systems, 2(52). doi: 10.3389/fsufs.2018.00052
Venketesh, S., & Dayananda, C. (2008). Properties, Potentials, and Prospects of Antifreeze Proteins. Critical Reviews in Biotechnology, 28(1), 57-82. doi: 10.1080/07388550801891152
Wasswa, J., Tang, J., & Gu, X. (2007). Utilization of Fish Processing By-Products in the Gelatin Industry. Food Reviews International, 23(2), 159-174. doi: 10.1080/87559120701225029
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.