Ready-to-Eat Products Elaborated With Mechanically Separated Fish Meat From Waste Processing

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

“…A simple and low-cost technique to enhance the use of relatively clean fish coproduct parts is mechanical meat–bone separation. , The mechanically separated muscle (MSM) has revealed great potential to be converted, e.g., into fish burgers . In MSM from herring backbones, the high levels of heme-proteins and PUFA however give rise to rapid lipid oxidation (i.e., rancidity), something which we recently detected already within 1 day on ice in the form of high peroxide value (PV) and TBA reactive substances (TBARS) levels .…”

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

“…In recent times, essential approaches have been implemented to reduce waste and recover usable materials from fish during processing. In the fishery product industry, taking advantage of those species or parts of fish with less commercial value and by-products, including the head, guts, bones, skin, fins, frame, and meat adhered to the bones and skin, can be used to elaborate other food products [ 1 ].…”

“…Several factors must be considered when developing and marketing these products, such as processing conditions, changing consumer demands, cultural and nutritional needs, and technological innovation [ 2 ]. In addition, other factors to consider are the quality of food, such as taste, appearance, texture, and smell; socioeconomic factors, such as availability, price, and culture; biological factors, such as energy and nutrient requirements; and psychological factors, including behaviors, moods, and attitudes toward food that influence food choices among consumers [ 1 ].…”

“…It also provides phospholipids, polyunsaturated fatty acids, and various essential minerals that play a valuable role in a healthy and balanced human diet [ 4 ]. Nevertheless, fish broth is highly perishable due to a pH close to neutral and high-water activity, requiring the application of preservation technologies to improve safety and extend the limited shelf-life of RTE foods to maintain the optimal characteristics for consumption [ 1 ]. One of the control strategies or measures is to apply the emerging ultra-high-pressure homogenization (UHPH) technology.…”