Background: Processing of fish and shellfish may result in substantial amounts of by-products and unless they can be used as food, the most realistic option in most cases is the production of preserved feed ingredients. If large volumes are available, reduction to fishmeal and fish oil is the preferred technology. However, fresh by-products are most often available in insufficient quantities to justify production of fishmeal. Preservation by acid silage is, however, a simple and inexpensive alternative. Scope and Approach: The purpose of this paper is to highlight that silage preservation of byproducts using formic acid produces a protein hydrolysate that may function as a useful feed additive and not only an important feed ingredient. The fast growing global aquaculture industry is particularly in need of high quality feed ingredients and the focus in this paper is therefore on including acid protein hydrolysate in diets for fish and shellfish. Key findings and Conclusions: The proteins in acid silage are largely hydrolysed to free amino acids and short-chain peptides. Studies have shown that moderate amounts of protein hydrolysate may successfully be included in fish feed and in some cases this leads to improved performance. In addition, the formic acid in the hydrolysate may contribute to the growth and well-being of fish, in particular under unfavourable microbiological conditions. This may encourage fish processors to preserve by-products using acid silage and feed producers to incorporate the products in the feed.
Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These fish products are more affordable and could therefore meet the needs of poor, vulnerable groups, particularly in rural and urban areas where limited economic resources prevent dietary diversity. The objectives of the study were to produce fish powder from dried edible byproducts from fish processing factories, an underutilized fish species, burrito and to determine the physical, micromineral, macronutrient and microbiological quality of the dried fish powder. Edible fish processing byproducts and an underutilized fish, burrito (Brachydeuterus auritus) were cleaned thoroughly and dried with a Council for Scientific and Industrial Research‐Food Research Institute (CSIR‐FRI) gas‐fuelled oven at 55°C for 8 h or until dried. The dried products were milled into powder, and packaged into polythene bags. Proximate analysis of the fish powder was done Official Methods of Analysis (AOAC) methods. Minerals and heavy metals in the fish powder were determined by atomic absorption spectrophotometry (AAS). Microbiological quality was determined by Nordic Committee on Food Analysis Method (NMLK) methods. Tuna trimmings contained 80.71 g/100 g protein, whereas burrito contained 70.40 g/100 g protein. Concentrations of cadmium, arsenic, and mercury varied from <1.00 to 1 mg/kg. Lead was found at 0.04 mg/100 g in tuna frames and gills only. All fish byproducts contained high levels of iron, for example, trimmings contained 16.58 mg/100 g, whereas tuna frames and gills also contained 16.82 and 19.54 mg/100 g, respectively. Burrito contained 8.92 mg/100 g. Zinc levels also ranged from 0.41 mg/100 g in tuna trimmings to 1.88 mg/100 g in tuna gills. The powdered samples according to the standards set by Ghana Standard Authority, were acceptable. Consuming small‐ sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These are more affordable and could therefore meet the needs of poor, vulnerable groups.
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