Transformation of Seafood Side-Streams and Residuals into Valuable Products.
recycling
seafood
side-streams
sustainability
treatment
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Jan 2023
16 Jan 2023
Historique:
received:
15
12
2022
revised:
04
01
2023
accepted:
12
01
2023
entrez:
21
1
2023
pubmed:
22
1
2023
medline:
22
1
2023
Statut:
epublish
Résumé
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
Identifiants
pubmed: 36673514
pii: foods12020422
doi: 10.3390/foods12020422
pmc: PMC9857928
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : Federal Ministry of Education and Research
ID : 031B0934
Organisme : German Federal Ministry of Food and Agriculture
ID : 2821ERA12
Organisme : Norwegian Research Council
ID : 327695
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