Maximising the Value of Marine By-Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products. Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production. With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. Learn how to devise strategies for the full utilisation of the catch Understand the importance of marine by-products to human health Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production Contents......Page 6 Contributor contact details......Page 14 Preface......Page 20 Seafood processing by-products and their use......Page 22 Proteins from seafoods and their by-products......Page 23 Minerals and chitinous materials......Page 24 References......Page 25 Part I Marine by-products characterisation, recovery and processing......Page 28 1.1 Introduction......Page 30 1.2 Overview......Page 31 1.3 Physical and chemical properties of protein-rich by-products......Page 38 1.4 Implications for by-products valorisation......Page 43 1.6 Sources of further information and advice......Page 44 1.7 References......Page 45 2.1 Introduction to fish lipids......Page 49 2.2 Health benefits associated with fish lipids......Page 51 2.3 Fatty acids found in fish muscle......Page 52 2.4 Fatty acids found in fish by-products......Page 53 2.5 Factors affecting the fatty acid composition of fish and their associated by-products......Page 55 2.6 Deterioration of fish lipids......Page 57 2.7 Implications for fish fat by-product valorization......Page 59 2.8 Future trends......Page 61 2.9 References......Page 62 3.2 Deterioration of marine biomass......Page 74 3.3 Handling and sorting......Page 76 3.4 Conservation and stabilisation......Page 79 3.5 On-board processing......Page 83 3.6 Utilisation of by-products from gadiform species......Page 86 3.8 Acknowledgements......Page 88 3.9 References......Page 89 4.1 Introduction......Page 92 4.2 State of global fisheries and by-products......Page 93 4.3 Basic properties of water, proteins and lipids in aquatic foods......Page 95 4.4 Recovery of functional proteins and lipids from by-products......Page 102 4.5 Protein recovery from surimi processing water......Page 111 4.7 References......Page 115 5.1 Introduction......Page 118 5.2 Recovery of flesh from filleting waste......Page 119 5.3 Recovery of flesh from demersal species......Page 125 5.4 Quality and improvement of fish mince......Page 126 5.5 Future trends......Page 130 5.7 References......Page 131 6.1 Introduction......Page 134 6.2 Overview of by-products extracted by enzymatic methods......Page 135 6.3 Enzymatic extraction methods......Page 136 6.4 Traceability of by-products......Page 161 6.5 Conclusions and future trends......Page 162 6.7 References and further reading......Page 163 7.1 Introduction......Page 171 7.2 Chemical extraction: fish protein concentrate......Page 173 7.3 Chemical hydrolysis......Page 175 7.4 Surimi processing......Page 176 7.5 Fish protein isolates: pH-shift processing......Page 179 7.6 Other processes using low or high pH......Page 188 7.7 Future trends......Page 189 7.8 References and further reading......Page 190 Part II Food uses of marine by-products......Page 196 8.1 Introduction: by-catch, discards and by-products......Page 198 8.2 Key drivers......Page 200 8.3 Using the by-catch and underutilized species......Page 201 8.4 Using underutilized fish parts as food and food ingredients......Page 206 8.5 Future trends......Page 216 8.6 Sources of further information and advice......Page 217 8.8 References......Page 218 9.1 Introduction......Page 223 9.2 Manufacturing of fish mince/surimi......Page 224 9.3 Machinery for preparation of fish mince/surimi......Page 227 9.4 Mince/surimi processing by-products......Page 231 9.5 Functional properties of fish mince/surimi......Page 237 9.6 Nutritional characteristics......Page 243 9.7 Storage stability......Page 244 9.8 Utilization......Page 246 9.9 References......Page 250 10.1 Introduction......Page 256 10.2 The enzymatic hydrolysis process......Page 257 10.4 Role in food systems......Page 261 10.5 Physiological role in humans and animals......Page 266 10.6 Role in plant growth and propagation......Page 268 10.8 Future trends......Page 269 10.9 References......Page 270 11.1 Introduction......Page 276 11.3 Functional properties of fish protein powders......Page 277 11.4 Flow properties analysis of emulsion containing fish protein powders......Page 278 11.5 Viscoelastic properties of emulsions containing fish protein powders......Page 280 11.6 Thermal properties of fish protein powders......Page 281 11.8 References......Page 283 12.1 Introduction......Page 285 12.2 Oil from fish processing by-products......Page 288 12.3 Marine mammal oils......Page 292 12.4 Algal oils......Page 295 12.5 Marine oil manufacturing process......Page 296 12.6 Health effects of PUFA......Page 298 12.7 References......Page 299 13.2 Key drivers of marine collagen and gelatin......Page 306 13.4 Manufacture of marine collagen and gelatin......Page 308 13.5 Properties of marine collagen and gelatin......Page 315 13.6 Food applications......Page 322 13.7 Non-food applications......Page 324 13.8 Improving the quality of collagen and gelatin......Page 325 13.10 References......Page 326 14.1 Introduction......Page 331 14.3 Fermentation......Page 332 14.4 Enzymatic hydrolysis......Page 333 14.5 Enzyme-assisted seafood flavors from processing by-products......Page 335 14.6 Flavor-imparting compounds and chemistry......Page 346 14.7 Future trends......Page 351 14.8 References......Page 352 15.1 Introduction......Page 355 15.2 Biochemical properties of fish bone......Page 357 15.3 Utilization of fish bone calcium and organic compound......Page 358 15.4 In vivo availability of soluble calcium complex from fish bone......Page 362 15.6 References......Page 363 16.1 Introduction......Page 367 16.2 Chemical characteristics......Page 368 16.3 Application of chitin, chitosan and their oligomers......Page 380 16.4 Safety and regulatory status......Page 391 16.5 References and further reading......Page 392 17.1 Introduction......Page 401 17.2 Marine enzymes......Page 403 17.3 Producing enzymes from seafood processing by-products......Page 408 17.4 Marine by-product enzyme utilization......Page 411 17.5 Future trends......Page 415 17.6 References......Page 416 18.1 Introduction......Page 424 18.2 Antioxidants from marine algae......Page 425 18.3 Antioxidants from marine animals and their by-products......Page 431 18.4 Antioxidants from other marine sources......Page 434 18.5 References......Page 435 19.1 Introduction......Page 440 19.3 Carotenoid pigments......Page 441 19.4 Other pigments......Page 449 19.5 Economic, environmental, and safety considerations......Page 453 19.6 Future trends......Page 454 19.7 Sources of further information and advice......Page 455 19.8 References......Page 456 Part III Non-food uses of marine by-products......Page 460 20.1 Introduction......Page 462 20.2 Driving forces for utilization of by-products......Page 463 20.3 By-product components......Page 464 20.4 Overview of different products produced from fish by-products......Page 465 20.5 Methods of producing hydrolysates and silage......Page 468 20.6 Nutritional benefits and other properties of fish and animal feeds made from seafood processing wastes......Page 470 20.7 Future trends......Page 471 20.8 References......Page 472 21.1 Introduction......Page 477 21.2 Squalamine......Page 478 21.3 Collagen......Page 479 21.5 Proteoglycans......Page 481 21.6 Protamine......Page 482 21.8 References......Page 483 22.1 Introduction......Page 487 22.2 Quantity and quality of various seafood processing by-products......Page 488 22.3 Theories and technologies for production of bio-diesel and bio-gas fuels......Page 490 22.4 Potential yields and quality of bio-diesel and bio-gas fuels......Page 498 22.5 Problems encountered and possible approaches for overcoming them......Page 503 22.6 Future research needs......Page 506 22.8 Sources of further information and advice......Page 507 22.9 List of abbreviations......Page 508 22.10 References......Page 509 23.1 Introduction......Page 513 23.2 Biodegradation of seafood wastes by composting......Page 514 23.3 Composting operational parameters......Page 517 23.4 Characteristics of the composting of seafood wastes......Page 521 23.5 Technological aspects......Page 522 23.6 Biological aspects......Page 528 23.7 Vermicomposting......Page 530 23.8 Quality considerations......Page 534 23.9 Future trends......Page 536 23.10 Sources of further information and advice......Page 537 23.11 References......Page 538 Index......Page 543 Over-exploitation and declining fish stocks are creating an urgent need for better utilisation of seafood by-products. This book covers marine by-product characterisation, recovery, processing techniques, food and non-food applications: essential information for those involved in seafood by-product valorisation.