Chemical processing methods for protein recovery from marine by-products and underutilized fish species

Kristinsson, Hörður G.; Theodore, Ann E.; Ingadóttir, Bergrós

doi:10.1533/9781845692087.1.144

“…Efforts have been made to make surimi from dark‐fleshed species and from fish by‐products. However, it has been difficult to obtain products with good gelation properties (Kristinsson et al. , 2007).…”

Section: Ingredients For Human Consumptionmentioning

confidence: 99%

Possibilities for the utilisation of marine by‐products

Rustad

¹

,

Storrø

²

,

Šližytė

³

2011

Int J of Food Sci Tech

View full text Add to dashboard Cite

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.

show abstract

“…Depending on the species, gender, size, age, cultivation methods and the season of the year of harvest, fish meat contains between 15 and 24% protein (Karl et al, 2014). Fish proteins demonstrate unique functional characteristics that can become excellent vehicles for water retention, strong gel formation, stable foam formation, lipid binding and the formation of stable lipid emulsions (Kristinsson et al, 2007;Lee et al, 2016). Fish protein extract can be obtained from any kind of fish or fish residues.…”

Section: Ecological Processes For Circular and Neutral Economy Introd...mentioning

confidence: 99%

“…In addition, peptides with various molecular weights contained in fish extract also demonstrate remarkable bioactivities such as anti-cancer, anti-inflammation, anti-microbial, antihypertensive, antioxidant, anti-aging, antidiabetic, antigermycide, anticoagulant and calcium binding activities, thus promoting human health and well-being (Hu et al, 2019;Khan et al, 2020;Shaviklo, 2015). The excellent functional characteristics of fish extract, such as solubility, viscosity, foaming properties, emulsifying properties, water retention capacity and oil absorption capacity suggest that fish extract could be used as an encapsulation or coating material in the field of nanotechnology (Khan et al, 2020;Kristinsson et al, 2007). Petrova et al (2021) used protein hydrolysates from cod fish as peptones in microbiological culture media with good results in growing the strain of Staphylococcus aureus and Salmonella enteriditis.…”

Section: Ecological Processes For Circular and Neutral Economy Introd...mentioning

confidence: 99%

Proceedings of the 9th International Conference on Advanced Materials and Systems

2022

0

View full text Add to dashboard Cite

show abstract

“…Depending on the species, gender, size, age, cultivation methods and the season of the year of harvest, fish meat contains between 15 and 24% protein (Karl et al, 2014). Fish proteins demonstrate unique functional characteristics that can become excellent vehicles for water retention, strong gel formation, stable foam formation, lipid binding and the formation of stable lipid emulsions (Kristinsson et al, 2007;Lee et al, 2016). Fish protein extract can be obtained from any kind of fish or fish residues.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, peptides with various molecular weights contained in fish extract also demonstrate remarkable bioactivities such as anti-cancer, anti-inflammation, anti-microbial, antihypertensive, antioxidant, anti-aging, antidiabetic, antigermycide, anticoagulant and calcium binding activities, thus promoting human health and well-being (Hu et al, 2019;Khan et al, 2020;Shaviklo, 2015). The excellent functional characteristics of fish extract, such as solubility, viscosity, foaming properties, emulsifying properties, water retention capacity and oil absorption capacity suggest that fish extract could be used as an encapsulation or coating material in the field of nanotechnology (Khan et al, 2020;Kristinsson et al, 2007). Petrova et al (2021) used protein hydrolysates from cod fish as peptones in microbiological culture media with good results in growing the strain of Staphylococcus aureus and Salmonella enteriditis.…”

Section: Introductionmentioning

confidence: 99%

Protein Extracts from Fish Head as Natural Fertilizer for Corn Plants

Berechet¹,

Simion²,

Stanca³

et al. 2022

Proceedings of the 9th International Conference on Advanced Materials and Systems

0

View full text Add to dashboard Cite

The amino acid composition in the hydrolysates of fish proves to be a most promising source of protein. Two extracts from fish by-products (P1, from the head and fins of sturgeon and P2, from the cartilage of sturgeon head and fins) were obtained as liquids that were dried at 40°C. Liquid extracts were characterized physico-chemically (dry matter 3.86% and 4.25%, protein content 1.44% and 3.25%), and particle size (247nm, 94% and 4148nm, 65% majority populations for P1 and P2) and zeta potential (-27.4mV and -15.8mV) were measured. The smaller particle size for the P1 extract led to its choice for treatments applied in the growth of corn seeds. Four samples of concentrations of 0.5%, 1%, and 1.5% and control concentrations were experimented, each on 25 corn seeds, observing the growth of plants over a period of 13 days. A 13% higher increase of the corn plants was obtained in the case of the sample treated with 1.5% fish protein extract, P1. Throughout the experiments, the P1 sample with 1.5% fish protein extract had higher increases than the control sample. These results suggest that extracts from the head by-products of sturgeon fish could be used in agriculture as a nutrient in the growth of corn plants.

show abstract

Chemical processing methods for protein recovery from marine by-products and underutilized fish species

Cited by 10 publications

References 37 publications

Possibilities for the utilisation of marine by‐products

Possibilities for the utilisation of marine by‐products

Proceedings of the 9th International Conference on Advanced Materials and Systems

Protein Extracts from Fish Head as Natural Fertilizer for Corn Plants

Contact Info

Product

Resources

About