Skip to main content
SpringerLink
Log in

Advances in the Processing of Marine Discard and By-products

  • Chapter
  • First Online:
Seafood Processing By-Products

Abstract

Approximately 90 % of by-products from fish and shellfish harvest are currently used in the manufacture of fish meal and oil, and 10 % are used in aquaculture. However, these by-products can have added value that may be harnessed through biotechnological advances in the processing of fish and shellfish products and by-products. Indeed, by-product materials may be viewed as coproducts and have potential for use as food, chemical, and cosmeceutical ingredients. This chapter examines the processing of marine by-products and the recovery of valuable proteins and carbohydrates, including gelatine and chitin/chitosan, from fish and shellfish. Furthermore, potential methods for recovering protein materials from “stickwater” and potential uses of low economic bycatch species such as Capros aper are discussed. The benefits of fish protein and peptides on health are also exposed.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adam M (1991) Osteoarthritis therapy with gelatin preparations: results of a clinical study. Therapiewoche 38:2456–2461

    Google Scholar 

  • Aewsiri T, Benjakul S, Visessanguan W, Tanaka M (2008) Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. Int J Food Sci Technol 43(4):685–693

    Article  CAS  Google Scholar 

  • Afonso MD, Brites Alves AM, Mohsen M (2002) Crossflow microfiltration of marble processing wastewaters. Desalination 149:153–162

    Article  CAS  Google Scholar 

  • Ahmad M, Benjakul S, Nalinanon S (2010) Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros). Food Hydrocolloid 24(6–7):588–594

    Article  CAS  Google Scholar 

  • Alemán A, Giménez B, Pérez-Santin E, Gómez-Guillén MC, Montero P (2011) Contribution of Leu and Hyp residues to antioxidant and ACE inhibitory activities of peptide sequences isolated from squid gelatine. Food Chem 125:334–341

    Article  CAS  Google Scholar 

  • Arnesen JA, Gildberg A (2007) Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresour Technol 98:53–57

    Article  CAS  Google Scholar 

  • Atkinson AB, Robertson JIS (1979) Captopril in the treatment of clinical hypertension and cardiac failure. Lancet 2:836–839

    Article  CAS  Google Scholar 

  • Benitez EI, Lozano JE (2007) Effect of gelatin on apple juice turbidity. Latin Am Appl Res 37:261–266

    CAS  Google Scholar 

  • Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific Whiting Solid Waste. J Agric Food Chem 45:3423–3430

    Article  CAS  Google Scholar 

  • Benjakul S, Oungbho K, Visessanguan W, Thiansilakul Y, Roytrakul S (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem 116(2):445–451

    Article  CAS  Google Scholar 

  • Burjanadze TV (2000) New analysis of the phylogenetic change of collagen thermostability. Biopolymers 53:523–528

    Article  CAS  Google Scholar 

  • Chen H, Muramoto K, Yamauchi F (1995) Structural analysis of antioxidative peptides from soybean B-conglycinin. J Agric Food Chem 43(3):574–578

    Article  CAS  Google Scholar 

  • Cheng FY, Wan TC, Liu YT, Chen CM, Lin LC, Sakata R (2009) Determination of angiotensin-I converting enzyme inhibitory peptides in chicken bone protein hydrolysate with alcalase. Anim Sci J 80:91–97

    Article  CAS  Google Scholar 

  • Choi SS, Regenstein JM (2000) Physicochemical and sensory characteristics of fish gelatin. J Food Sci 65:194–199

    Article  CAS  Google Scholar 

  • Cole CGB (2000) Gelatin. In: Frederick JF (ed) Encyclopedia of food science and technology, 4 vols. Wiley, New York, pp 1183–1188

    Google Scholar 

  • Delgado CL, Wada N, Rosegrant MW, Meijer S, Ahmed M (2003) Outlook for fish to 2020: meeting global demand. International Food Policy Research Institute, Food Policy Report, pp 1–36

    Google Scholar 

  • Diniz FM, Martin HM (1998) Influence of process variables on the hydrolysis of shark muscle protein. Food Sci Technol Int 4:91–98

    Article  CAS  Google Scholar 

  • FAO (2009) Fish as feed inputs for aquaculture: practices, sustainability and implications. In: Hasan MR, Halwart M (eds) FAO Fisheries and Aquaculture Technical Paper, No. 518, Rome, p 40

    Google Scholar 

  • Fernández-Dıaz MD, Montero P, Gómez-Guillén MC (2003) Effect of freezing fish skins on molecular and rheological properties of extracted gelatin. Food Hydrocolloid 17:281–286

    Article  CAS  Google Scholar 

  • FitzGerald RJ, Murray BA, Walsh DJ (2004) Hypotensive peptides from milk proteins. J Nutr 134(4):980S–988S

    CAS  Google Scholar 

  • Fitzgerald C, Gallagher E, Tasdemir D, Hayes M (2011) Heart health peptides from Macroalgae and their potential use in functional foods. J Agric Food Chem 13(59):6829–6836

    Article  CAS  Google Scholar 

  • Fujita H, Yoshikawa M (1999) LKPNM: a prodrug-type ACE inhibitory peptide derived from fish protein. Immunopharmacology 44(1):123–127

    Article  CAS  Google Scholar 

  • García-Moreno PJ, Pérez-Gálvez R, Espejo-Carpio FJ, Muñío MM, Guadix A, Guadix EM (2013) Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species. J Sci Food Agri. doi:10.1002/jsfa.6266

    Google Scholar 

  • García-Sifuentes CO, Pacheco-Aguilar R, Lugo-Sánchez M, García-Sánchez G, Ramirez-Suárez JC (2009) Properties of recovered solids from stick-water treated by centrifugation and pH shift. Food Chem 114:197–203

    Article  CAS  Google Scholar 

  • García-Sífuentes CO, Aguilar RP, Ramirez Suárez JC, Ruíz GC (2011) Stickwater multi-step treatment: effect on organic material removal. Biotecnia XIII 1:10–16

    Google Scholar 

  • Giménez B, Alemán A, Montero P, Gómez-Guillén MC (2009) Antioxidant and functional properties of gelatine hydrolysates obtained from skin of sole and squid. Food Chem 114(3):976–983

    Article  CAS  Google Scholar 

  • Gómez-Guillén MC, Turnay J, Fernández-Díaz MD, Ulmo N, Lizarbe MA, Montero P (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloid 16(1):25–34

    Article  Google Scholar 

  • Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloid 25(8):1813–1827

    Article  CAS  Google Scholar 

  • Guerrero FL, Omil F, Mendez R, Lema JM (1998) Protein recovery during the overall treatment of wastewaters from fish-meal factories. Bioresour Technol 63:221–229

    Article  CAS  Google Scholar 

  • Hayes M (2013) Biological activities of proteins and marine-derived peptides from byproducts and seaweeds. In: Kim S-K (ed) Marine proteins and peptides: biological activities and applications. Wiley, West Sussex, pp 139–167

    Chapter  Google Scholar 

  • Jeon YJ, Byun H-G, Kim S-K (1999) Improvement of functional properties of cod frame protein hydrolysates using ultrafiltration membranes. Process Biochem 35(5):471–478

    Article  Google Scholar 

  • Jo HY, Jung WK et al (2008) Purification and characterization of a novel anticoagulant peptide from marine echiuroid worm, Urechis unicinctus. Process Biochem 43(2):179–184

    Google Scholar 

  • Johnston-Banks FA (1990) Gelatin. In: Harris P (ed) Food gels. Elsevier, London, pp 233–289

    Chapter  Google Scholar 

  • Jongjareonrak A, Rawdkuen S, Chaijan M, Benjakul S, Osako K, Tanaka M (2010) Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT Food Sci Technol 43:161–165

    Article  CAS  Google Scholar 

  • Karim AA, Bhat R (2009) Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloid 23:563–576

    Article  CAS  Google Scholar 

  • Kaur C, Kapoor HC (2001) Antioxidants in fruits and vegetables – the millennium’s health. Int J Food Sci Technol 36(7):703–725

    Article  CAS  Google Scholar 

  • Kim SE, Kim Y, Byun H, Nam K, Joo D, Shahidi F (2001) Isolation and characterisation of antioxidant peptides from gelatine hydrolysate of Alaska pollock skin. J Agric Food Chem 49(4):1984–1989

    Article  CAS  Google Scholar 

  • Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK (2006) Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen. Food Chem 98:14–22

    Article  CAS  Google Scholar 

  • Kołodziejska I, Skierka E, Sadowska M, Kołodziejski W, Niecikowska C (2008) Effect of extracting time and temperature on yield of gelatin from different fish offal. Food Chem 107(2):700–706

    Article  CAS  Google Scholar 

  • Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40:43–81

    Article  CAS  Google Scholar 

  • Kubota K, Shijimaya H, Kobayashi A (1986) Volatile components of roasted shrimp. Agric Biol Chem 50(11):2867–2873

    Article  CAS  Google Scholar 

  • Kubota K, Matsukage Y, Sekiwa Y, Kobayashi A (1996) Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup). Food Sci Technol Int 2(3):163–166

    Article  CAS  Google Scholar 

  • Ledward DA (1986) Gelation of gelatin. In: Ledward DA, Mitchell JR (eds) Functional properties of food macromolecules. Elsevier, New York, pp 171–201

    Google Scholar 

  • Lin L, Li B (2006) Radical scavenging properties of proteins hydrolysates from Jumbo flying squid skin gelatin. J Sci Food Agric 86(14):2290–2295

    Article  CAS  Google Scholar 

  • Marrs WM (1982) Gelatin/carbohydrate interactions and their effect on the structure and texture of confectionery gels. In: Phillips GO, Williams PA, Wedlok DJ (eds) Progress in food science and nutrition 6. Pergamon Press, Oxford/New York/Toronto/Sydney/Paris/Frankfurt, pp 259–268

    Google Scholar 

  • Mendis E, Rajapakse N, Byun H, Kim S (2005) Investigation of jumbo squid (Dosidicus eschrichitii Steenstrup) skin gelatine. J Sci Food Agric 86(14):2290–2295

    Google Scholar 

  • Mito K, Fujii M, Kumahara M, Matsumura N, Shimizu T, Sugano S, Karaki H (1996) Antihypertensive effect of angiotensin-I converting enzyme inhibitory peptides derived from haemoglobin. Eur J Pharmacol 304:93–98

    Article  CAS  Google Scholar 

  • Miyoshi S, Ishikawa H, Kanebo T, Fukui F, Tanaka H, Maruyama S (1991) Structure and activity of angiotensin-converting enzyme inhibitors of an α-zein hydrolysate. Agric Biol Chem 55:1313–1318

    Google Scholar 

  • Mohtar NF, Perera C, Quek S-Y (2010) Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS-PAGE. Food Chem 122(1):307–313

    Article  CAS  Google Scholar 

  • Morrissey K, O’Donoghue C, Hynes S (2011) Quantifying the value of multi-sectoral marine commercial activity in Ireland. Mar Policy 35:721–727

    Article  Google Scholar 

  • Nalinanon S, Benjakul S, Kishimura H, Osako K (2011) Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): characteristics and effect of pepsin hydrolysis. Food Chem 125:500–507

    Article  CAS  Google Scholar 

  • Nam KA, You SG, Kim SM (2008) Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates. J Food Sci 73(4):C249–C255

    Article  CAS  Google Scholar 

  • Ngo DH, Wijesekara I, Vo TS, Ta QV, Kim SK (2011) Marine food-derived functional ingredients as potential antioxidants in the food industry: an overview. Food Res Int 44:523–529

    Article  CAS  Google Scholar 

  • Ondetti MA, Rubin B, Cushman DW (1977) Design of specific inhibitors of angiotensin-converting enzyme: new class of orally active antihypertensive agents. Science 196:441–444

    Article  CAS  Google Scholar 

  • Rahman MS, Al-Mahrouqi AI (2009) Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int J Food Sci Nutr 60(s7):229–242

    Article  CAS  Google Scholar 

  • Rama-Rao PB, Norton HW, Johnson B (1964) The amino acid composition and nutritive value of proteins V. Amino acid requirements as a pattern for protein evaluation. J Nutr 82:88–93

    CAS  Google Scholar 

  • Ranathunga S, Rajapakse N, Kim SN (2006) Purification and characterisation of antioxidant peptide derived from muscle of conger eel (Conger myriaster). Eur Food Res Technol 222:310–315

    Article  CAS  Google Scholar 

  • Gu R-Z, Li C-Y, Liu W-Y, Yi W-X, Cai M-Y (2011) Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin. Food Res Int 44:1536–1540

    Article  CAS  Google Scholar 

  • Saito M, Kiyose C, Higuchi T, Uchida N, Suzuki H (2009) Effect of collagen hydrolysates from salmon and trout skins on the lipids profile in rats. J Agric Food Chem 57(21):10477–10482

    Article  CAS  Google Scholar 

  • Salgado AJ, Coutinho OP, Reis RL (2004) Bone tissue engineering: state of the art and future trends. Macromol Biosci 4:743–765

    Article  CAS  Google Scholar 

  • Sanaei AV, Mahmodami F, See SF, Yusop SM, Babji AS (2013) Optimisation of gelatine extraction and physico-chemical properties of catfish (Clarias gariepinus) one gelatine. Int Food Res J 20(1):423–430

    CAS  Google Scholar 

  • Sanmartín E, Arboleya JC, Villamiel M, Moreno FJ (2009) Recent advances in the recovery and improvement of functional proteins from fish processing by-products: use of protein glycation as an alternative method. Compr Rev Food Sci Food Safety 8:332–344

    Article  CAS  Google Scholar 

  • Schwimmer M, Mulinos MG (1957) Antibiot Med Clin Ther IV(7):403–407

    Google Scholar 

  • Silvestrini, Bruno (1988) United States Patent 4, 149, 684

    Google Scholar 

  • Simpson BK, Awafo V, Ramaswamy H (1999) Biotechnological approaches for the production of value-added substances from by-products of seafood harvesting. Trends in food science and technology. Proceedings of the 4th international food convention (IFCON’98), Jwalamukhi Job Press, Bangalore, pp 151–157

    Google Scholar 

  • Singh P, Benjakul S, Maqgood S, Kishimura H (2011) Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianadon hypophthalmus). Food Chem. doi:10.1016/j.foodchem.2010.05.111

    Google Scholar 

  • Stainsby G (1987) Gelatin gels, advances in meat research. In: Pearson AM, Dutson TR, Bailey AJ (eds) Collagen as a food. Van Nostrand Reinhold Company, New York, pp 209–222

    Google Scholar 

  • Taguchi T, Saito H, Aoki H, Uchida Y, Sakane M, Kobayashi H, Tanaka J (2006) Biocompatible high-strength glue consisting of citric acid derivative and collagen. Mater Sci Eng C 26:9–13

    Article  CAS  Google Scholar 

  • Taheri A, Abedian Kenari AM, Gildberg A, Behnam S (2009) Extraction and physicochemical characterization of greater lizardfish (Saurida tumbil) skin and bone gelatin. J Food Sci 74(3):E160–E165

    Article  CAS  Google Scholar 

  • Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevellos L, Byrne-Hawkins D (2006) Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity for guava fruit extracts. J Food Compos Anal 19(6–7):669–675

    Article  CAS  Google Scholar 

  • Uhlmann SS, van Helmond ATM, Stefánsdóttir EK, Sigurðardóttir S, Haralabous J, Bellido JM, Carbonell A, Catchpole T, Damalas D, Fauconnet L, Feekings J, Garcia T, Madsen N, Malloid S, Margeirsson S, Margeirsson S, Palialexis A, Readdy L, Valeiras J, Vassilopoulou V, Rochet M-J (2013) Discarded fish in European waters: general patterns and contrasts. ICES J Mar Sci. doi:10.1093/icesjms/fst030

    Google Scholar 

  • Wang J, Wang Y, Tang Q, Wang Y, Chnag Y, Zhao Q, Xue C (2010) Antioxidant activities of low molecular weight gelatine hydrolysate isolated from the sea cucumber Stichopus japonicus. J Ocean Univ China 9(1):94–98

    Article  CAS  Google Scholar 

  • Weissenberger J (2013) Discarding fish under the common fisheries policy, library briefing. Library of the European Parliament, 130436REV1, 13 May 2013

    Google Scholar 

  • White E, Minto C, Nolan CP, King E, Mullins E, Clarke M (2011) First estimates of age, growth, and maturity of boarfish (Capros aper): a species newly exploited in the Northeast Atlantic. ICES J Mar Sci 68:61–66

    Article  Google Scholar 

  • Wu J, Ding X (2001) Hypotensive and physiological effect of angiotensin converting enzyme inhibitory peptides derived from soy protein on spontaneously hypertensive rats. J Agric Food Chem 49(1):501–506

    Article  CAS  Google Scholar 

  • Wu H-C, Chen H-M, Shiau C-Y (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of Mackerel (Scomber austriasicus). Food Res Int 36(9–10):949–957

    Article  CAS  Google Scholar 

  • Yang J, Ho H, Chu Y, Chow C (2008) Characteristic and antioxidant activity of retorted gelatine hydrolysate from Cobia (Rachycentron canadum) skin. Food Chem 110(1):128–136

    Article  CAS  Google Scholar 

  • Yust M, Pedroche J, Giron-Calle J (2003) Production of ace inhibitory peptides by digestion of chickpea legumin with alcalase. Food Chem 81(3):363–369

    Article  CAS  Google Scholar 

  • Yunoki S, Suzuki T, Takai M (2003) Stabilization of low denaturation temperature collagen from fish by physical cross-linking methods. J Biosci Bioeng 96:575–577

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food BioSciences, Teagasc, The Irish Agriculture and Food Development Authority, Dublin, Ireland

    Maria Hayes

  2. Dublin Institute of Technology, Cathal Brugha Street, Dublin, Ireland

    Kevin McKeon

Authors
  1. Maria Hayes
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kevin McKeon
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Maria Hayes .

Editor information

Editors and Affiliations

  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)

    Se-Kwon Kim

Rights and permissions

Reprints and permissions

Copyright information

© 2014 Springer Science+Business Media New York

About this chapter

Cite this chapter

Hayes, M., McKeon, K. (2014). Advances in the Processing of Marine Discard and By-products. In: Kim, SK. (eds) Seafood Processing By-Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9590-1_7

Download citation

Publish with us

Policies and ethics

Search

Navigation