Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component of Selected Indian Marine Fishes

Abstract

Lipids from different body components (head, meat and waste) of three commercial varieties of Indian marine fishes‐Pink perch (Nemipterus japonicus), Indian mackerel (Rastrelliger kanagurta) and Indian oil sardine (Sardinella longiceps) were analyzed for lipid class distribution and fatty acid profile. Total lipid (TL) content was in the range of 4.3–13.6% (wet weight basis [wwb] ) in head, 2.53–10.97% (wwb) in meat and 2.7–15.1% (wwb) in waste. The highest TL was in sardine waste (14.1%). Among all the body components of different fishes, neutral lipipids (NL) were higher in head (83.2–89.2%). Fatty acid composition revealed higher concentration of palmitic acid among the saturated fatty acids in TL of all the fishes, irrespective of the body components. In case of unsaturated fatty acids (UFAs), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in higher concentrations. The potential of nonmeat components of marine fishes as sources for recovery of UFAs is highlighted by this study. PRACTICAL APPLICATIONS The health benefits of fish oil especially EPA and DHA are well documented. Fish oil has several applications including pharmaceutical, feed and nutraceutical applications. With dwindling fish catches and increasing demand for food fishes, alternatives for fish oil are a need of the hour. Lipids recovered from processing by products of commercial fishes are better alternatives to fish oil and can effectively contribute towards sufficing the demand for fish oils in the aqua‐ or livestock feed industries. The present work mainly highlights the importance of processing byproducts/wastes as alternative sources of fish oil.

Supercritical CO 2 extraction and quality comparison of lipids from Yellowtail fish ( Seriola quinqueradiata ) waste in different conditions

“…In the fish‐processing industry, as high as 60% of the by‐products are dumped as waste. After the fillets are obtained, the remaining 50%–60% of the whole fish are discarded as by‐products or waste (Rai, Swapna, Bhaskar, & Baskaran, 2012; Torres, Chen, Rodrigo‐Garcia, & Jaczynski, 2007). The waste and by‐product of fish processing consist of head, skin, frames, and viscera.…”

Microbial bioconversion of food waste to bio-fertilizers

“…Fatty acids – palmitic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have been recorded in some fish such as pink perch ( Nemipterus japonicus ), Indian mackerel ( Rastrelliger kanagurta ) and Indian oil sardine ( Sardinella longiceps ). 102 Lactobacillus plantarum has been used for fish waste fermentation and the product was utilized as broiler chicken feed. 103 Similarly, microbial bioconversion has been utilized to produce biodiesel/biogas, dietetic products (chitosan), natural pigments, and cosmetics (collagen) from the waste of fish.…”

Composition en acides gras poly-insaturés de notre assiette et utilisation des matières premières agricoles en France : une amélioration lente, mais insuffisante

“…Les quantités de viande exprimées en équivalent carcasse ont été corrigées des pertes (gras, os), respectivement 35 %, 30 % et 25 % pour les bovins, porc et volailles, auxquelles s'ajoutent les pertes portant sur la non-consommation, estimées à 10 % à partir de données agrégées au niveau européen (FAO, 2008). Pour le lait et les produits laitiers, les pertes ont été estimées au total à 20 % ; celles des oeufs à 10 % ; pour les poissons et coquillages consommées entre 1998-2013, un taux de perte de 40 % (parties non consommées et pertes à la consommation) (Rai et al, 2012).…”