Fish industry waste: treatments, environmental impacts, current and potential uses

Arvanitoyannis, Ioannis S.; Kassaveti, Aikaterini

doi:10.1111/j.1365-2621.2006.01513.x

Cited by 462 publications

(271 citation statements)

References 90 publications

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“…viscera, heads, offcuts, bone, and skin). These are thus an important source of environmental contaminants unless efforts for their recovery are made (Arvanitoyannis & Kassaveti, 2008). Several studies have been conducted to establish the functional properties and nutritive value of the catch and processed discards (Sudhakar & Nazeer, 2015).…”

Section: Introductionmentioning

confidence: 99%

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Cuevas-Acuña

Robles-Sánchez

Torres‐Arreola

et al. 2015

CyTA - Journal of Food

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Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity Colágeno de aletas de calamar gigante: condiciones de extracción y efecto del sistema proteolítico en la actividad antioxidante de sus hidrolizados The optimal alkaline and acid conditions for insoluble collagen extraction from jumbo squid fin (JSF) were established by factorial analysis. Dependent variable: protein concentration; independent variables: NaOH and HCl concentrations. The antioxidant properties of JSF collagen hydrolysates obtained by two protease systems were studied. Moreover, jumbo squid skin (JSS) collagen was obtained and hydrolysated under optimal conditions. The optimal extraction condition was 0.5 M NaOH followed by 0.2 M HCl. Collagen α-chains were detected in both JSF and JSS. Collagen β-component was detected only in JSS. JSS collagen showed higher levels of polar and hydrophobic amino acids. The JSF hydrolysates produced by subtilisin showed a lower degree of hydrolysis and higher antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity-fluorescein (ORAC FL )) than those produced by a mixture of trypsin, chymotrypsin, and peptidase. The JSS hydrolysates showed a higher antioxidant capacity. We have thus established a suitable process to improve the utility of JSF.Keywords: fin collagen; extraction conditions; protease system; hydrolysate; antioxidant activity La mejores condiciones para la extracción del colágeno insoluble de las aletas del calmar gigante (JSF) fueron establecidas aplicando un diseño factorial. Variable dependiente: concentración de proteína; variables independientes: concentraciones de NaOH y HCl. Se comparó la actividad antioxidante de hidrolizados del colágeno de JSF, obtenidos mediante dos sistemas proteolíticos. Además, usando las mejores condiciones se extrajo el colágeno de la piel del calamar (JSS) e hidrolizó. Las mejores condiciones de extracción fueron: NaOH 0.5 M y HCl 0.2 M. Las bandas α se observaron en ambos colágenos. El β-componente de colágeno solo se detectó en JSS. JSS mostró mayor contenido de aminoácidos polares e hidrofóbicos. Los hidrolizados de JSF producidos por subtisilina presentaron menor grado de hidrólisis, la más alta actividad antioxidante (DPPH, TEAC, ORAC FL ) que los obtenidos por una mezcla de tripsina, quimotripsina y peptidasas. Los hidrolizados del JSS mostrarón la mayor actividad antioxidante. Se estableció un proceso para un mejor aprovechamiento de JSF.

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Section: Introductionmentioning

confidence: 99%

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Cuevas-Acuña

Robles-Sánchez

Torres‐Arreola

et al. 2015

CyTA - Journal of Food

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“…In a globalized context of growth of both production and consumption of fish, concern with the environmental impacts generated by the production chain and the management of its waste have become issues of general public interest (Arvanitoyannis & Kassaveti, 2008).…”

Section: Introductionmentioning

confidence: 99%

<b>Fish by-product meal in diets for commercial laying hens

Silva

Cruz

Rufino

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. This study aimed to evaluate the increasing levels (0, 1, 2, 3 e 4%) of fish by-product meal in diets for laying hens on performance, egg quality and economic analysis. A total of 16052-wk-old Dekalb White hens were distributed in a completely randomized design with five treatments and four replicates of eight birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of fish byproduct meal levels were determined by polynomial regression. Differences (p < 0.05) were detected for all variables of performance, in egg weight, yolk and albumen percentage, yolk and albumen height, feed cost and production cost, in which the inclusion of fish by-product meal in the diets showed better results. It can be concluded that fish by-product meal can be used in diets for hens as alternative feed, with better results in egg production, feed conversion, egg weight, yolk-albumen ratio and a reduction in feed cost and production cost.Keywords: alternative feed, economic available, feed cost, lipid profile, performance. Farinha de resíduo de pescado em rações de poedeiras comerciais levesRESUMO. Objetivou-se com este estudo avaliar a inclusão de níveis crescentes (0, 1, 2 3 e 4%) de farinha de resíduo de pescado na dieta de poedeiras comerciais leves sobre o desempenho, qualidade do ovo e análise econômica. Foram utilizadas 160 poedeiras da linhagem Dekalb White com 52 semanas de idade. O experimento teve duração de 84 dias divididos em quatro períodos de 21 dias. O delineamento experimental foi o inteiramente casualizado com cinco tratamentos contendo quatro repetições de oito aves cada. As estimativas dos níveis de farinha de resíduo de pescado foram determinadas por meio de regressão polinomial. Foram observadas diferenças (p < 0,05) em todas as variáveis de desempenho, no peso do ovo, percentagem de gema e albúmen, altura de gema e albúmen, custo alimentar e custo de produção, onde a inclusão de farinha do resíduo de pescado proporcionou melhores resultados. Concluiu-se que a farinha de resíduo de pescado pode ser utilizada como alimento alternativo em rações para poedeiras comerciais leves, proporcionando melhora na produção de ovos, conversão alimentar, peso do ovo, relação gema-albúmen, redução no custo alimentar e no custo de produção.Palavras-chave: alimento alternativo, custo, desempenho, perfil lipídico, viabilidade econômica.

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“…According to De Holanda & Maria Netto (2006), most of these products are derived from shrimp farming, which represents about 45% of the processed seafood, which are the disposal of carapace and exoskeleton, suggesting a need for utilization of this raw material. The development of technologies capable of transforming these by-products, preferentially into food, is necessary (Arvanitoyannis & Kassaveti, 2008). flour production, physicochemical characterization, and cholesterol analysis.…”

Section: Introductionmentioning

confidence: 99%

Flour production from shrimp by-products and sensory evaluation of flour-based products

Fernandes

Silva

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.Index terms: Litopenaeus vannamei, acceptance, cephalothorax, food technology. Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinhaResumo -O objetivo deste trabalho foi avaliar a produção de um tipo de farinha de subprodutos (cefalotórax), obtidos da indústria de beneficiamento do camarão (Litopenaeus vannamei), e realizar uma análise sensorial de produtos formulados com a farinha. Foram feitas análises físico-químicas e microbiológicas do cefalotórax fresco e da farinha formulada, assim como a determinação do teor de colesterol dessa farinha e a avaliação sensorial de uma sopa e um pastel feitos com ela. Pelas análises microbiológicas, nenhum microrganismo patogênico foi encontrado nas amostras. As análises físico-químicas da farinha mostraram elevados teores de proteínas (50,05%) e minerais (20,97%). A farinha de cefalotórax de camarão apresentou elevado teor de colesterol. A avaliação sensorial indicou boa aceitação dos produtos, com índice de aceitabilidade satisfatório (81% para a sopa e 83% para o pastel), o que indica que o cefalotórax de camarão, na forma de farinha, tem potencial para o desenvolvimento de novos produtos.Termos para indexação: Litopenaeus vannamei, aceitação, cefalotórax, tecnologia de alimentos.

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Fish industry waste: treatments, environmental impacts, current and potential uses

Cited by 462 publications

References 90 publications

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

<b>Fish by-product meal in diets for commercial laying hens

Flour production from shrimp by-products and sensory evaluation of flour-based products

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