Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 10, Pages 2001-2014Publisher
WILEY
DOI: 10.1111/j.1365-2621.2011.02736.x
Keywords
By-products; fish; marine lipids; proteins; rest raw materials
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Fish industry by-products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as 'fish waste', 'by-product' and ` rest raw materials' have been used. The review gives an overview of value-added processes that provide an alternative to low-profit uses such as silage, fish meal and mince. The preparation of different by-product fractions such as fish blood, marine lipids, omega-3 fatty acids, fish protein fractions and bioactive components with nutraceutical potential, i.e. antioxidants and bioactive peptides, is considered. There are several future opportunities for the preparation of high-value by-products such as enzymes, minerals and other bioactive substances including hydroxyapatite, phosphorus, taurine and creatine. Both regulatory status and future market potential need to be considered. In addition, there is a need for technologies that maintain good quality by-products and 'simple' processes to produce bulk products for further refining.
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