BAT in fish processing industry

Tomczak-Wandzel, Renata; Vik, Eilen Arctander; Wandzel, Tomasz

doi:10.6027/tn2015-566

Cited by 6 publications

(6 citation statements)

References 15 publications

(14 reference statements)

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“…Acids contribute for enzymes to hydrolyze the proteins into peptides and amino acids and the lipids present in the residues (Tomczak-Wandzel & Mędrzycka, 2013). This accelerated breakdown by the incorporation of acids, in addition to reducing pH, also breaks bones and cartilages, preventing the growth of deteriorating bacteria (Goddard & Perret, 2005).…”

Section: Resultsmentioning

confidence: 99%

<b>Digestibility and physico-chemical characteristics of acid silage meal made of pirarucu waste in diets for commercial laying hens

Batalha

Alfaia

Cruz

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. The objective of this study was to evaluate the effects of acid silage meal made of pirarucu waste in diets for commercial laying hens on apparent digestibility and energy metabolism. Seventy-two Hisex White hens with 71 weeks of age were assigned to a completely randomized with two treatments (control diet and diet with 3% pirarucu waste acid silage) with six replicates of six birds each. phosphorus. Differences (p > 0.05) were detected in digestibility of crude protein, non-fiber carbohydrates (soluble carbohydrates), etherextract, mineral matter, metabolizable energy and metabolizable energy coefficient. Our results indicate that the acid silage mealmade of pirarucu waste can be included up to 3% in diets for laying hens, showing satisfactory nutrient digestibility and potential to be used as an energy source.Keywords: alternative food, fish waste, metabolizable energy, nutrients, silage.Características físico-química e digestibilidade da farinha de silagem ácida de resíduo de pirarucu em rações de poedeiras comerciais leves RESUMO. Objetivou-se com este estudo avaliar as características físico-químicas e nutricionais da farinha de silagem ácida de resíduos de pirarucu em rações para poedeiras comerciais leves sobre a digestibilidade aparente e metabolização energética. Foram utilizadas 72 poedeiras da linhagem Hisex White com 71 semanas de idade distribuídas em um delineamento inteiramente casualizado com seis repetições de seis aves cada. Os tratamentos foram constituídos pelo controle (sem inclusão do produto) e a ração experimental (com 3% de inclusão de silagem ácida). A biomassa ensilada apresentou coloração marrom claro; aroma levemente acidificado; consistência ligeiramente cremosa; pH de 4,38±0,11; com valores de 84,16% de matéria seca; 40,06% de proteína bruta; 26,82% de extrato etéreo; 9,31% de matéria mineral, 65,16 g kg -1de cálcio e 22,90 g kg -1de fósforo. Foram observadas diferenças significativas na digestibilidade da proteína bruta, extrato não nitrogenado (carboidratos solúveis), extrato etéreo, matéria mineral, energia metabolizável e no coeficiente de metabolização da energia metabolizável. Os resultados do presente estudo indicaram que a silagem ácida produzida a partir da biomassa residual do pirarucu pode ser incluída na forma de farinha até 3% em rações para poedeiras leves, apresentando boa digestibilidade dos nutrientes e potencial para ser utilizada como fonte energética.Palavras-chave: alimento alternativo, ensilado, energia metabolizável, nutrientes, resíduo de pescado.

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Section: Resultsmentioning

confidence: 99%

<b>Digestibility and physico-chemical characteristics of acid silage meal made of pirarucu waste in diets for commercial laying hens

Batalha

Alfaia

Cruz

et al. 2017

Acta Sci. Anim. Sci.

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“…W ANTH is not linked here to irrigation, as estuary water has high salinity and Galicia is an area with high precipitations, but the local fish-canning industries use seawater for their processes with variable flows. Due to the lack of more precise data, we assumed that 75% of water input for fish-canning processes was saline water and 25% was freshwater − and that there are no water losses in the process, i.e., inputs = outputs, thus W ANTH = 0.75· W WW‑SALT .…”

Section: Application Of the Methodology To A Case Studyfate Factor C...mentioning

confidence: 99%

Modeling the Impact of Salinity Variations on Aquatic Environments: Including Negative and Positive Effects in Life Cycle Assessment

Roibás-Rozas

Núñez

Mosquera-Corral

et al. 2022

Environ. Sci. Technol.

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Salinity is changing in aquatic systems due to anthropogenic activities (like irrigation or dam management) and climate change. Although there are studies on the effects of salinity variations on individual species, little is known about the effects on overall ecosystems, these impacts being more uncertain in transitional waters such as estuaries or fiords. The few works that do address this topic have considered these impacts using ecotoxicity models. However, these models state that an increase in the concentration of a pollutant generates an increase in the impacts, disregarding the effects of water freshening. The present research work introduces a general framework to address the impacts of salinity variations, including emission-related positive effects. We validated this framework by applying it to an estuarine area in Galicia (northwestern Spain), where sharp drops in the salt concentration have caused mass mortalities of shellfish in recent decades. This research work addresses for the first time the potential effects on the environment derived from a decrease in the concentration of essential substances, where the effects of an emission can also generate positive impacts. Moreover, it is expected that the framework can also be applied to model the environmental impacts of other essential substances in life cycle assessment (LCA), such as metals and macronutrients.

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“…To maximize the commercial values, the deheading machines should leave the maximum amount of meat on the fillet and ensure no part of the fish gills, and the head skeleton is included in the fillet [ 39 , 40 , 41 , 42 ]. The main deheading position can be classified into four classes, as shown in Figure 1 , namely straight cutting, slant cutting, V-cutting, and round cutting along the gill area [ 43 , 44 ]. Commercial machines, like Baader 166, have been used in industry and research [ 39 ].…”

Section: Modern Fish Cuttingmentioning

confidence: 99%

Cutting Techniques in the Fish Industry: A Critical Review

Liu

Lyu

et al. 2022

Foods

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Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

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BAT in fish processing industry

Cited by 6 publications

References 15 publications

<b>Digestibility and physico-chemical characteristics of acid silage meal made of pirarucu waste in diets for commercial laying hens

<b>Digestibility and physico-chemical characteristics of acid silage meal made of pirarucu waste in diets for commercial laying hens

Modeling the Impact of Salinity Variations on Aquatic Environments: Including Negative and Positive Effects in Life Cycle Assessment

Cutting Techniques in the Fish Industry: A Critical Review

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