Fish by Product Utilisation

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Fish By-products Utilization



Fish By-Products

By-product: Secondary or incidental productof an industrial or manufacturing process.

Parts remaining after fillet and other parts removedfor human consumption.

Major Processing Line Components:

Heads

Viscera

Frames

Skins

Others such as tails, fins, scales, mince, blood, etc.



By-products from slaughter and processing of healthy fish have been treated in various ways- by

incineration, fishmeal production, incorporationinto petfood,food for animals kept for furproduction, composting, biogas production andensiling.

About 1/3rd of world catch of fish is not used fordirect human consumption but for production of fishery by-products.

It is certainly of vital importance that suchmaterial be utilized. If not, causing a bigenvironmental problem.



FishMeal Fish meal means a product obtained by drying and grinding

or otherwise treating fish or fish waste to which no othermatter has been added

Virtually any fish or shellfish in the sea can be used to makefish meal.

If fed to animals, can increase omega-3 levels in meat and

eggs.

Of worlds fish meal production, 90% is produced from oily fishes and only 10% from cod and haddock.



Production of fish meal and fish oil



Fish Meal provides high levels of

EAA, B-complex Vit, Minerals.

Popular since low fibre, and easy to produce.

For swine, cattle and poultry, it is often added atapproximately a 3% rate to their cereal diets.

Fish meal is obtained by cooking and pressing whole

fish, such as herring, sharks and gray fish, fish scraps.

Fish meal are produced in a ratio of 3:1 with fish oil.

Yield of both is 1/6th to 1/8th the weight of original fish

or fish scraps.



Fish meal is used in feeds for poultry, pigs,ruminants, farmed fish and fur producing animals.

It increases productivity and improves the efficiencywith which feed is converted to animal produce.

It is of special value in diets for young animals, in broiler starter diets, diets for early weaned pigs, andfor farmed fish and fur producing animals.

Fish meal been shown to be superior to other proteins, specially vegetable proteins. in supplying ahigh quality protein a large part of which escapes breakdown in the rumen.



R uminants can make better use of forage if fish meal

is included in their diets, particularly if forage is amajor part of their feed.

As well as providing a high quality protein with a

near ideal balance of amino acids for farmed fish.

antioxidant treated fish meal provides a valuable

source of n-3 long chain fatty acids which areessential for fish such as trout, salmon, carp, catfish

and eels.



Fish oil:

Fish oil is the substance that is

derived from the tissues of oily fish.

Fish oil is a derived from the fat of cold water fish

such as anchovies, mackerel and sardine.

Fish oil approximately has 25% saturated and 75%

unsat. fatty acids.

Yields of fishmeal and fish oil can vary between fishspecies and even from season to season, but typically

around 17 ± 22% fishmeal and 5 ±15% fish oil will be

obtained by processing.



Omega-3 essential fatty acids (EFAs) are key ingredients of fish oil. These EFAs are

docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

DHA:

DHA is an essential fatty acid also called a long grain fatty acid. It is the most vital

fat in the development of the fat in the brain of the fetus. DHA also makes up a

large amount of the fat in people's brains. This makes DHA fatty acid an important

addition to the diet because it is not produced by the body and must be obtained

from food. DHA also benefits the nervous system and the eyes.

EPA:

EPA is the next component of fish oil. This essential fatty acid strengthens the

cardiovascular system, reduces the risk of heart disease and strokes, and lowerstriglycerides. EPA also has inflammatory effects that work to ease the pain and

discomfort of arthritis.

Used in treating Inflammation, support heart health, skin problems, anxiety

depression , eye health and macular degeneration.



Technical applications of fish oils

The highly unsaturated properties make the oils suitable

for a number of technical applications, particularly as

drying oils and varnishes.

From these acids are produced several types of metallic

soaps, some of which are used in lubricating greases

while others are used as waterproofing agents.

Small quantities of fatty; acids are used

pharmaceutically and medicinally, and for scientific

research purposes



FISH SILAGE

Fish silage is a liquid product made from whole fish or parts of fish that areliquefied by the action of enzymes in the fish in the presence of an addedacid.

The enzymes break down fish proteins into smaller soluble units, and the

acid helps to speed up their activity while preventing bacterial spoilage.

The composition of fish silage is very similar to that of the material fromwhich it is made. A typical analysis of white fish offal is:80 per cent water,

15 per cent protein,4.5 per cent ash0.5 per cent fat,

Production of fish silage is a viable alternative to fish meal, especially inlocation where small amount of fishery waste or by-catch is produced.



Ensiling is a process used for the preservation of fish by-products until further

processing and is an important means of processing farmed and wild fish by-

products.

Fish silage is liquefied fish stabilized against bacterial decomposition by acid. It

involves mincing of the fish followed by addition of an acid for preservation.

The enzymes in the fish gut break down the fish proteins into smaller soluble unitsand acid helps to increase their activity while preventing bacterial spoilage.

Formic, propionic, sulfuric and phosphoric acids have been used.

Normally, about 3-4% of acid is added so that the pH remains at or below 4.0.

It offers a solution to the handling of fish waste when the logistics of delivering the

waste to a fish reduction plant are not economical.



Preparation of fish silage



Ensiling Tanks



BENEFITS AND USE OF FISH SILAGE:

Fish Silage production is a simplified, low cost, hydrolysis process &crude form of hydrolysate.

R elatively low technology equipment and facilities needed.

Skilled or specialized labor is not required.

Additional income generation opportunity is possible for processors.

Value is added to an otherwise untapped and unused waste product.

The amount of imported fertilizer and animal feed is reduced.

Fish waste disposal costs are reduced.

Fish waste dumped in landfill is greatly reduced.



PROTEIN HYDROLYSATES

They are products resulting from the enzymatic hydrolysis of protein.

It is produced by the use of enzymes to break down fish proteinsinto amino acids (proteolysis).

The resultant product is highly functional, contributing whipping,gelling and texturing properties when used as an ingredient in food

products.

Unlike silage production, specific enzymes and/or microbial starter cultures are added to the fish to accelerate proteolysis.



Some fish hydrolysate is ground more finely thanothers so more bone material is able to remainsuspended.

Enzymes may also be used to solubilize bones, scaleand meat. If the larger chunks of bone and scales arescreened out, calcium or protein, or mineral contentmay be lacking in the finished product form.

Some fish hydrolysates have been made into a driedproduct, but most of the oil is left behind in thisprocess, which means a great deal of the functionalfood component would be lacking.



Fish protein hydrolysates (FPH) present:

Excellent amino acid balance

Good digestibility Rapid uptake

Generally good functional properties

Certain bioactive peptide components

Biological activities of FPH

Antioxidant activity: The antioxidant activity of FPH has been

related to aromatic amino acids, particularly histidine and

tyrosine. This activity in proline has been also underlined. Anti cancerous activity

Immunostumulant activity

Antimicrobial activity



Functional properties of fish proteinhydrolysates (FPH):

Functional properties

High solubility

Emulsification capacity and stability

Foaming capacity R educe cooking loss

Water-holding capacity

R educe drip loss

Studies on minimizing bitterness of FPH

Antioxidative properties

Bioactive properties



Possible applications of FPH as ingredient in food

systems:

Functional food ingredients (physical properties)

Antioxidant

Flavour enhancer - Seafood flavour

Salt and monosodium glutamate (MSG) replacer

Milk replacer

Protein enrichment (i.e. for sport drinks)

Bioactive ingredients.



Commercial Protein Hydrolysates



Products from Fish By-products

Human Ingredients:

Feed Ingredients for : Oils

Aquaculture Protein powder

Companion Animals Pharmaceuticals

Farm Animals Mineral supplementsGelatin films

Fertilizers :

Natural fertilizers Industrial Use :

Soil conditioners Fuels

Compost Cosmetics

Biodegradablematerials





Fish Livers

Uses

Oils Vitamins

Protein powders

Human foods

Animal feed ingredients

Protein meals



Fish Frames

Uses:

Protein Mince

Fish Meal and Oil

Protein Hydrolysate

Bone and Bone Meal

Fish Heads

Uses:

Oil from salmon heads

Mince

Proteins-collagen

Organs ± eye and brain

Protein meals and hydrolysates

Gills

Food ± dried and fresh heads



Fish Skin

Uses:

Gelatin Food ingredient

Feed binding agent

Edible films

Collagen

Leathers

Fish Viscera

Uses:

Feed Ingredient

Meals

Oils

Source of organs

Bio chemicals, enzymes etc

Attractants and palatinates



Chitin and Chitosan Chitin and Chitosan are polymers of glucosamine.

Chitosan is a an aliphatic polyamine, Chitin is polysaccharide in exoskeleton of animal species.

Due to the abundance of left over crustacean shell and body cavities, theseraw materials make the perfect input in the production of both chitin and

chitosan.

Chitin is manufactured from shrimp and crab waste.

Approximately 65% of whole clams and 85% by weight of whole oystersconsists of shells, and shells contains 3-6% chitin.

In squids, on a dry weight basis, has 40% chitin.

Chitosan is collective term applied to deacetylated chitins in various stages of deacetylation and depolymerisation.



Chitosan is used in large quantities for water treatment.

It acts as a cationic flocculent to remove negatively-chargedparticles in the water purification process.

Chitosan has also been used as a stiffening agent for themanufacture of paper, a water impermeable coating for

fruit and seeds to retard dehydration, a processing aid forthe clarification of fruit juices and wines and a thickeningagent or stabilizer for manufactured foods.

Chitosan has also been used as a skin replacement in thetreatment of burn victims, a carrier for drugs and hasantimicrobial properties which have been applied to foodpreservation and as an antibacterial coating for textiles.



FISH GLUE

Fish glue is an adhesive prepared from the wasteproducts of fish such as the head, skin, and bones.

Fish glue: a strong kind of glue obtained from fish skinsand bladders, isinglass.

Isinglass is defined as a superior fish gelatin product,produced from the swim bladders of certain species of fish.

The quality of the isinglass depends on the chosenspecies of fish, the manufacturing process, andadditives.



Fish Gelatin Gelatin is derived from collagen, which is constituent of

principal connective tissues and bones.

Gelatin has been extracted from several fish species includingcod , black tilapia,red tilapia and

Atlantic salmon.

Gelatin from cold water fish species exhibits lower gelstrength, as well as lower gelling and melting temperaturescompared to mammalian gelatin. This is due to a lower contentof the imino acids, proline and hydroxyproline



Supplier of vitamins use cold water fish gelatinfor micro-encapsulation of oil soluble

substances such as vitamins A, D, E andcarotenoids.

Cold water fish gelatin is also used inpharmaceutical fast-dissolving tablets and asa protein additive for neutraceutical, cosmeticand food applications.

The main potentials for fish gelatins are toutilize them in the pharmaceutical industry asmaterial in soft capsules.



Fish By-products

Advantages:

Smaller & more constant amounts of byproducts

available over longer periods of time.

Smaller sized equipment needed for processing.

High quality parts skin, frames, heads, and

viscera available directly from processing line.

High quality fish protein and oils available.

Often close to an agriculture user (example: raw

by-product as feed ingredient).

Environmental friendly.



Thank you

Date post:	13-Jul-2015
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Fish by Product Utilisation

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