Lumpfish (Cyclopterus lumpus) used as cleaner fish: Characterization and suitability for human consumption

Ageeva, Tatiana Nikolaevna; Lorentzen, Grete Elisabeth; Nilsen, Heidi; Lian, Kjersti

doi:10.1016/j.afres.2021.100008

Cited by 5 publications

(15 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, lumpfish have been employed widely in recent years in Atlantic salmon aquaculture in sea cages as a ‘green’ environmentally friendly and cost-effective alternative to manage sea lice infestations as compared to traditional antiparasitics ( Liu & Bjelland, 2014 ). However, the mature lumpfish stops eating lice and there is no documented potential after use once the salmon are harvested from sea cages ( Ageeva, Lorentzen, Nilsen, & Lian, 2021 ). Skin is comprised as the major body fraction of lumpfish ( Ageeva et al, 2021 ) which could be a potential source for collagen, something which has not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

“…However, the mature lumpfish stops eating lice and there is no documented potential after use once the salmon are harvested from sea cages ( Ageeva, Lorentzen, Nilsen, & Lian, 2021 ). Skin is comprised as the major body fraction of lumpfish ( Ageeva et al, 2021 ) which could be a potential source for collagen, something which has not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

et al. 2023

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

et al. 2023

View full text Add to dashboard Cite

“…Sea lice are marine parasites that attach to the fish's body, feeding off their skin, mucus, and blood, making them more susceptible to other infections (e.g., bacteria, viruses, and fungi). 1 Juvenile lumpfish is transferred to the salmon net cage at approximately six months old (initial weight ~ 25 g) (Ageeva et al, 2021). When they increase in size and reach sexual maturity, there is a decrease in efficacy as lice eaters.…”

Section: Introductionmentioning

confidence: 99%

“…Zhuang et al (2018) and Thong et al (2023) tested the viability of lumpfish as food by exploring possible products that could be made in Vietnamese cuisine and understanding the stakeholders' perception and acceptance of the fish. Studies have shown (Ageeva et al, 2021) that farmed lumpfish contains all the essential amino acids and has high levels of EPA, DHA, B12, and D3 vitamins. Contents of environmental pollutants and heavy metals were also below the EU maximum levels, indicating that the lumpfish can be further exploited for human consumption.…”

Section: Introductionmentioning

confidence: 99%

“…These proteins have various applications in biomedical engineering (Milan et al, 2021), food supplements (Lin et al, 2020), cosmetics (Amnuaikit et al, 2022), and food packaging materials. 3 Previous studies have shown that the skin and head of lumpfish can account for up to 54% of the biomass (Ageeva et al, 2021), and these parts are affluent in connective tissues, including collagen (Dave et al, 2019), possibly making it attractive for a protein source for further use in applications mentioned above. Leftover 1 https://www.hi.no/en/hi/temasider/species/sea-lice 2 https://www.fiskeridir.no/Akvakultur/Tall-og-analyse/Akvakulturstatistikktidsserier/Rensefisk.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

More sustainable use of aquaculture cleaner fish: collagen-rich protein hydrolysates from lumpfish (Cyclopterus lumpus) – effects of biomass, pretreatment, and enzyme choice

Lian,

Maribu,

Rode

et al. 2024

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

Farmed lumpfish (Cyclopterus lumpus) are used as cleaner fish in Norwegian aquaculture. However, once the fish reaches sexual maturity, it becomes less effective in combating lice and is often wasted or turned into silage. This raises ethical, economic, and sustainability concerns regarding whether the use is sustainable without increasing its standard of living and further use of the fish to higher value products. To improve the utilization of lumpfish, a study was conducted to investigate the differences in extraction efficiency by comparing product yield, protein content, and peptide size distribution after enzymatic hydrolysis of lumpfish using several commercial proteases (Corolase 8,000, Corolase 7,089, Endocut 01 L, Flavourzyme, and Food Pro PNL), and different pretreatment methods (pulsed electric field and high-pressure processing). The choice of enzyme did not affect the amino acid contents of the different hydrolysates. Furthermore, varying enzyme concentrations had a minor impact on the final product’s protein content. As anticipated, increased enzyme concentrations decreased the hydrolysates’ average molecular weight. The study found that biomass treated either chemically (NaOH and butanol) or mechanically with a pulsed electric field before enzymatic hydrolysis resulted in higher protein content and relatively higher amounts of collagen peptides. Initial bioactivity testing indicated that the hydrolysates had no toxic effects on hepatocellular carcinoma and non-malignant lung fibroblast cells. Previous studies have shown that farmed lumpfish contains all the essential amino acids and has high levels of EPA, DHA, B12, and D3 vitamins. The contents of environmental pollutants and heavy metals were also below the EU maximum levels. This study’s knowledge and results open for the potential use of lumpfish peptides and gelatin for, e.g., dietary supplements, feed, and biodegradable packaging.

show abstract

Consumer’s perception and acceptance of lumpfish used in salmon cages

Thong,

Ngoc,

Voldnes

2023

Aquacult Int

View full text Add to dashboard Cite

Lumpfish (Cyclopterus lumpus) are used as cleaner fish in salmon aquaculture to treat sea lice. However, after 18–24 months and reaching 0.4–0.6 kg, the fish is removed from the salmon cage and usually discarded, which raises social, economic, and environmental challenges, as well as ethical concerns. This paper assesses the viability of marketing lumpfish as food by exploring possible products that can be made from the fish in Vietnamese cuisine, and understanding the stakeholder’s perception and acceptance of the fish. We used a customer co-creation method to investigate market potential, sending a sample of 45 kg of frozen and whole lumpfish from Norway to Vietnam. Researchers, industrial stakeholders, restaurant chefs, and household consumers collaborated to discuss, process, cook, and taste the fish, and the evaluations were assessed before and after consumption. More than 10 Vietnamese dishes were identified as possible use for lumpfish, including grilled, fried, sour soup, hotpot, and several value-added products. Household consumers and restaurant buyers evaluated the fish positively in terms of sensory quality (taste, color, flavor, size, and texture), but the rough skin and sharp thorn are negative aspects. Individual consumers accept the fish and were willing to buy it if the price is reasonable. In contrast, industrial stakeholders evaluated the lumpfish less favorably, citing its soft and mushy texture, sticky smell, and very low fillet-recovery-ratio (only 15.9% of skinless fillet and 16.7% of kama can be obtained from whole-defrosted lumpfish). They also found that the taste of the fish was not delicious and bitter in some value-added products. In addition, this study found that the information relating to lumpfish as a cleaner fish is not an issue in the Vietnamese context.

show abstract

Lumpfish (Cyclopterus lumpus) used as cleaner fish: Characterization and suitability for human consumption

Cited by 5 publications

References 24 publications

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

More sustainable use of aquaculture cleaner fish: collagen-rich protein hydrolysates from lumpfish (Cyclopterus lumpus) – effects of biomass, pretreatment, and enzyme choice

Consumer’s perception and acceptance of lumpfish used in salmon cages

Contact Info

Product

Resources

About