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Fish processing generates plenty of waste that is directly discarded in open-air dumps and water sources, or treated in the same way as urban solid waste, causing serious pollution problems. The waste represents a significant source of high-value bioproducts with potential applications in different industrial processes such as the production of feed, fertilizers, biodiesel and biogas, detergent additives and cosmetics. The objective of this study was to characterize and compare specific activities under different pH values and temperature conditions of acid and alkaline proteinases and viscera yield from the following fish species: Argentine hake Merluccius hubbsi, Brazilian flathead Percophis brasiliensis, Brazilian codling Urophycis brasiliensis and Stripped weakfish Cynoscion guatucupa. Individuals were fished off the coast of Mar del Plata (Argentina) by a commercial fleet and the viscera were immediately extracted and kept on ice until use. Stomach proteinases from four species had the highest activity at pH 2, with stability in the range of pH 2-4. The optimum pH was 11.5 from intestinal enzymes of C. guatucupa, M. hubbsi and P. brasiliensis and 9.5 from intestinal enzymes of U. brasiliensis. Alkaline proteinases from all species were highly stable in the range of 7-11.5. The optimum temperature of stomach proteinases from the four species studied were 30 and 50°C, with stability at 10 and 30°C during 150 min. The optimum temperature of intestinal enzymes from the tested species were 50°C with high stability at 10 and 30°C during 150 min. Alkaline proteinase from all species and acid proteinases from C. guatucupa were inactive at 70°C after 150 min, while there was a residual activity lower than 5% at 80°C on pre-incubated stomach enzymes of M.hubbsi, P. brasiliensis and U. brasiliensis after 5, 10 and 20 min, respectively. Digestive proteinases recovered in this study could be appropriate for technological usage, reducing manufacturing costs, obtaining revenue from fishery wastes, and contributing to the reduction of environmental pollution.

In intensive farming systems, fish are held at high densities, which may increase stress, leading to susceptibility to diseases that result in economic losses. Therefore, effective feeding practices incorporating health‐promoting compounds such as proteins, hydrolysates and bioactive peptides that can stimulate the defence mechanisms of fish and achieve better growth are some of the priorities for sustainable aquaculture development. Globally, the fish processing industries generate and discard a large volume of waste every year, estimated at up to 60% of the harvested biomass. This waste can be converted to value‐added products such as fish protein hydrolysate (FPH) with the addition of various proteolytic enzymes. FPH from fish processing waste including skin, heads, muscle, viscera, liver and bones is a good source of protein, amino acids, peptides and antioxidants and has been found to possess desirable functional and bioactive peptides. A moderate inclusion of FPH in aquafeeds has the potential to improve growth, feed utilization, immune functions and disease resistance of fish. Production of FPH, targeted to more precise molecular weight ranges, has superior functionalities that are in high demand. With interest in FPH as an aquafeed supplement, this review aimed to summarize the source, production processes and functional properties of FPH and the reported impact of FPH in aquafeed supplement on fish growth, survival, feed utilization, immune response and disease resistance. Possible limitations of using FPH and future research potential as an opportunity for the use of processing fish waste are also discussed.

In Panama, shark fisheries were initially developed in the 1980s and progressively increased in production in the 1990s mainly due to the high demand for shark fins and meat from the international Asian market. Since then, and despite the exploitation rate (average 3,514 t year–¹) and endangered status of some species, shark fisheries have seldom been studied, and official statistics are general or incomplete and not suitable for the development of appropriate conservation and management strategies. To understand the dynamics of shark fisheries in Panama, field surveys were conducted between 2007 and 2009 at several landing ports of small‐scale and industrial fisheries, at fish processing plants and on‐board fishing vessels in Pacific Panama, where most of the fishing vessels of the country operate. In general, it was found that the artisanal and industrial fisheries of the Pacific coast of Panama regularly exploit at least 18 species of sharks, which are also being exploited by neighbouring countries in the eastern Pacific, suggesting the importance of coordinated conservation initiatives across the multiple jurisdictions. A large number of the individuals caught were immature, implying a certain level of impact on recruitment rates. This pattern was particularly evident in species such as Sphyrna lewini, for which immature individuals represented at least 99% and 63% of the total catch by small‐scale and industrial fisheries, respectively. Catch per unit of effort analyses showed that Carcharhinus and Sphyrna species were the most exploited (representing ~80% of the catches) by industrial fisheries in Panama between 2006 and 2009, suggesting that fishery management should provide special attention to these groups. It is expected that the information presented here provides a baseline to develop new regulations, including the implementation of annual quotas and fishing seasons and the protection of nursery areas, for the long‐term sustainability and conservation of sharks in Panama.

Background Alaska's onshore seafood processing industry is economically vital and hazardous. Methods Accepted Alaska workers' compensation claims data from 2014 to 2015 were manually reviewed and coded with the Occupational Injury and Illness Classification System and associated work activity. Workforce data were utilized to calculate rates. Results 2,889 claims of nonfatal injuries/illnesses were accepted for compensation. The average annual claim rate was 63 per 1000 workers. This was significantly higher than Alaska's all-industry rate of 44 claims per 1000 workers (RR = 1.42, 95%CI = 1.37-1.48). The most frequently occurring injuries/illnesses, were by nature, sprains/strains/tears (n = 993, 36%); by body part, upper limbs (1212, 43%); and by event, contact with objects/equipment (1020, 37%) and overexertion/bodily reaction (933, 34%). Incidents associated with seafood processing/canning/freezing (n = 818) frequently involved: repetitive motion; overexertion while handling pans, fish, and buckets; and contact with fish, pans, and machinery. Conclusions Ergonomic and safety solutions should be implemented to prevent musculoskeletal injuries/illnesses in seafood processing.

This research studied the in vitro compatibility of Cherax quadricarinatus digestive proteases and crude enzyme extracts recovered from fish-processing waste to evaluate their potential use as feed additives to increase digestion efficiency in decapod crustaceans. The sources of exogenous enzymes were: Pleoticus muelleri (Pm), Artemesia longinaris (Al), and Illex argentinus (Ia). The midgut glands of early (7.2 ± 0.34 g) and advanced juveniles (13.8 ± 1.49 g) of C. quadricarinatus were used for all the assays. The compatibility and synergy between crayfish and exogenous enzymes were evaluated through sodium dodecyl sulfate?polyacrylamide gel electrophoresis (SDS?PAGE) electrophoresis and the hydrolysis of azocasein and four different meals. SDS?PAGE gels demonstrated that crayfish bands remained active when their enzymes were combined with the enzymes from Pm and Ia. An apparent enzymatic synergism was found when Pm and crayfish proteases were incubated together at pH 6 and 8 with azocasein (p ˂ 0.05). The ability to hydrolyze the different feed ingredients varied among the enzyme combinations assayed. Our findings suggest that fish waste has potential as a source of proteases, adding value to these processing residues and promoting a zero-waste industry. Enzymes obtained from Pm and Ia are suitable to be used as food additives for crayfish. The results should be validated through feeding trials. Fil: Rodriguez, Yamila Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina Fil: Sacristán, Hernán Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; Argentina Fil: Laitano, Marìa Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina Fil: López Greco, Laura Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Biodiversidad y Biología Experimental y Aplicada. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Biodiversidad y Biología Experimental y Aplicada; Argentina Fil: Fernandez Gimenez, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina

Consumption of fish has increased all over Europe, leading to a rise in reports of allergic reactions to fish,1 including anaphylaxis.2 Determining epidemiological data of IgE-mediated fish allergy is challenging because this type of allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure.1 The diagnosis of IgE-mediated fish allergy is based on clinical history, skin tests and sIgE, followed by a an oral food challenge (OFC) with the fish involved in the allergic reaction.

Fish bone, predominately composited by collagen and hydroxyapatite (HAP), is a natural calcium resource that possesses the potential to be used as functional ingredient in food application. In this study, five HAP suspensions with either collagen or amino acids were applied to simulate the releasing and solubilizing of fish bone calcium during nano‐milling. As milling time was increased, particle sizes from five suspensions gradually decreased and pH increased. The sizes and pH kept constant as the time was extended beyond 60 min (p

peer-reviewed Prevalence of type 2 diabetes and overweight/obesity are increasing globally. Food supplementation as a preventative option has become an attractive option in comparison to increased pharmacotherapy dependency. Hydrolysates of fish processing waste and by-products have become particularly interesting in a climate of increased food wastage awareness and are rapidly gaining traction in food research. This review summarizes the available research so far on the potential effect of these hydrolysates on diabetes and appetite suppression. Scopus and Web of Science are searched using eight keywords (fish, hydrolysate, peptides, satiating, insulinotropic, incretin, anti-obesity, DPP-4 [dipeptidylpeptidase-4/IV]) returning a total of 2549 results. Following exclusion criteria (repeated appearances, non-fish marine sources [e.g., macroalgae], and irrelevant bioactivities [e.g., immunomodulatory, anti-thrombotic]), 44 relevant publications are included in this review. Stimulation of hormone secretion, regulation of glucose uptake, anorexigenic potential, identified mechanisms of action, and research conducted on the most potent bioactive peptides identified within these hydrolysates are all specifically addressed. Results of this review conclude that despite wide methodological variation between studies, there is significant potential for the application of fish protein hydrolysates in the management of bodyweight and hyperglycemia.

Fish wastes include heads, intestines, fins, tails, and bones that are discarded in large quantity from fish processing industries. Substantial quantity of lipids and proteins can be extracted from these fish wastes to meet the dietary needs and to treat various ailments in humans. In the present study, the fish wastes of catla, rohu, and mixed fish wastes from Indian major carps are collected and analyzed for the fatty acid profile and protein content. The monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) obtained are analyzed for mutant B‐Raf kinase, a protooncoprotein inhibition using PATCHDOCK, and the best docked result is analyzed with PDBsum. The results showed that the concentration of saturated fatty acid was higher than that of MUFAs and PUFAs. The protein content was 0.58 mg/ml in Sample 1, 0.55 mg/ml in Sample 2, and 2.88 mg/ml in Sample 3. The docking study showed that MUFAs and PUFAs bound in the active site of the B‐Raf kinase domain with varied nonbonded interactions that may inhibit its activity, thus showing anticancerous properties. PRACTICAL APPLICATIONS: Fishes are one of the major sources of balanced and nutritious diet for human beings. Huge tons of Indian major carps (IMCs) are discarded as wastes from fish processing industries and commercial markets that are rich in nutritive compounds like proteins, essential fatty acids, carbohydrates, vitamins, and so forth. These wastes can be recycled and reused for many pharmacological properties. Unsaturated fatty acids were found to have beneficial properties for humans. The selected MUFAs and PUFAs from fish wastes of IMCs showed inhibition of mutant B‐Raf kinase, a protein, associated with the activation of the Ras/Raf/MEK/ERK signaling pathway leading to cancer. Thus, these compounds may be used as cancer preventive agents and the study may lead to a novel approach to design drug molecules with nonbonded interactions in the protein–lipid interface.

Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These fish products are more affordable and could therefore meet the needs of poor, vulnerable groups, particularly in rural and urban areas where limited economic resources prevent dietary diversity. The objectives of the study were to produce fish powder from dried edible byproducts from fish processing factories, an underutilized fish species, burrito and to determine the physical, micromineral, macronutrient and microbiological quality of the dried fish powder. Edible fish processing byproducts and an underutilized fish, burrito (Brachydeuterus auritus) were cleaned thoroughly and dried with a Council for Scientific and Industrial Research‐Food Research Institute (CSIR‐FRI) gas‐fuelled oven at 55°C for 8 h or until dried. The dried products were milled into powder, and packaged into polythene bags. Proximate analysis of the fish powder was done Official Methods of Analysis (AOAC) methods. Minerals and heavy metals in the fish powder were determined by atomic absorption spectrophotometry (AAS). Microbiological quality was determined by Nordic Committee on Food Analysis Method (NMLK) methods. Tuna trimmings contained 80.71 g/100 g protein, whereas burrito contained 70.40 g/100 g protein. Concentrations of cadmium, arsenic, and mercury varied from

Fish processing waste water causes pollution and eutrophication of water bodies when released untreated. Use of bacteria capable of simultaneous nitrification and denitrification (SND) as biofilms on carriers in a moving bed bioreactor (MBBR) is a popular approach but seldom used for fish processing waste water remediation. Here, we studied the variations in biofilm formation and application activities by isolates Lysinibacillus sp. HT13, Alcaligenes sp. HT15 and Proteus sp. HT37 previously reported by us. While HT13 and HT15 formed significantly higher biofilms in polystyrene microtitre plates than on carriers, HT37 exhibited highest on carriers. A consortium of the three selected bacteria grown as biofilm on MBBR carriers exhibited better remediation of ammonia (200-600 ppm and 50 mM) than the individual isolates on carriers. The mixed biofilm set on the carriers was used for nitrogenous waste removal from fish processing waste water in 2 and 20 L setups. The total nitrogen estimated by elemental analysis showed complete remediation from 250 ppm in both 2 and 20 L waste water systems within 48 h. The usual toxic nitrogenous components-ammonia, nitrite and nitrate were also remediated efficiently.

Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

Effects of smoking duration as well as turmeric treatment on the quality characteristics of ready-to-cook sutchi catfish fillets during chill storage were evaluated. One lot of fillet portions was dip treated in 2% turmeric solution (w/v) and smoked at 60C for 1 h. Another lot was dip treated in 2% turmeric solution (w/v) and smoked at 60C for 2 h. Significant reductions in the free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values were observed in samples treated with turmeric and smoked for 1 h (T1) and 2 h (T2) compared to their respective control samples (C1 and C2) during storage at 4C. Smoking for 2 h has significantly reduced FFA formation, but increased PV and TBARS of both control and treated samples during storage. Highest total volatile base-nitrogen content was observed in C1 followed by C2 samples. The textural parameters showed a decreasing trend in all the samples over the storage period. Higher hardness values were observed in C2 and T2 samples compared to C1 and T1 samples. The sensory scores were found to be higher for the treated samples, among which T2 samples showed the highest overall acceptability score. The results of the present study revealed a shelf life of 7, 14, 17 and 21 days for C1, T1, C2 and T2 samples, respectively, during chill storage. Practical Applications Although synthetic additives are widely used in fish processing industry to control the process of lipid oxidation as well as microbial growth, the present trend is to decrease their use because of the growing concern about the safety of such chemical additives. In recent years, fish processing sector is giving more emphasis on the use of natural preservatives such as spices and its derivatives for improving the stability and shelf life of fish and fish products. The present study gives an account of the effects of turmeric treatment on the quality characteristics of a value-added smoked fish product during refrigerated storage. Turmeric treatment along with extended smoking is found to be effective in delaying the spoilage process during storage. The findings of the study could be used among the processors to decide upon the appropriate preprocessing protocol for improving the quality of the product to get better profitability as well as consumer satisfaction at the retail markets.

Three isolates viz. Lysinibacillus sp. HT13, Alcaligenes sp. HT15 and Proteus sp. HT37 isolated from fish processing effluent and having a C/N ratio of 2, removed 218, 169, and 400 µg cell−1 day−1 NH4+-N, respectively without subsequent build up of nitrite or nitrate. Ability of the selected isolates in removing NH4+-N, NO2−-N, and NO3−-N was checked in the presence of four commonly reported and tested effluent carbon sources viz. pyruvate, glycerol, methanol, and acetate. Further, when supplemented to fish processing wastewater containing 234 ppm total Kjeldahl's nitrogen, Lysinibacillus sp. HT13, Alcaligenes sp. HT15, and Proteus sp. HT37 could remediate 95.74, 86.17, and 76.6% nitrogen, respectively in 48 h. This is the first report of a Lysinibacillus sp. carrying out aerobically the process of simultaneous nitrification and denitrification. The results demonstrate the potential of the isolates for use in treatment of fish processing effluents and demonstrating the efficient removal of ammonia.

Optimal conditions for extracting gelatin and preparing gelatin film from horse mackerel scale, such as extraction temperature and time, as well as the protein concentration of film-forming solutions were investigated. Yields of extracted gelatin at 70 °C, 80 °C, and 90 °C for 15 min to 3 h were 1.08% to 3.45%, depending on the extraction conditions. Among the various extraction times and temperatures, the film from gelatin extracted at 70 °C for 1 h showed the highest tensile strength and elongation at break. Horse mackerel scale gelatin film showed the greatly low water vapor permeability (WVP) compared with mammalian or fish gelatin films, maybe due to its containing a slightly higher level of hydrophobic amino acids (total 653 residues per 1000 residues) than that of mammalian, cold-water fish and warm-water fish gelatins. Gelatin films from different preparation conditions showed excellent UV barrier properties at wavelength of 200 nm, although the films were transparent at visible wavelength. As a consequence, it can be suggested that gelatin film from horse mackerel scale extracted at 70 °C for 1 h can be applied to food packaging material due to its lowest WVP value and excellent UV barrier properties. Practical Application In this study, gelatin film from horse mackerel scale at various preparation conditions could be successfully prepared. Horse mackerel scale gelatin films exhibited lower water vapor permeability values than gelatin films from the skin of other fishes or mammals do. Utilization of horse mackerel scale as a raw material of edible film could be solved the environmental pollution by seafood waste during fish processing.

Docosahexaenoic acid (DHA) is a well-known dietary n-3 polyunsaturated fatty acid (PUFA) found in marine fish and organisms whose beneficial effects for human health are widely reported. However, the supply of food containing DHA is currently becoming critical due to the overexploitation of fisheries worldwide. Consequently, searching for alternative sources of DHA is a relevant issue nowadays. Viscera from cultured fishes is considered a by-product by the fishery industry and therefore discarded after fish processing. In this work, viscera from farmed marine fish (Sparus aurata and Dicentrarchus labrax) and also oil extracted from such by-products have been studied to assess their suitability as DHA sources by obtaining their fatty acid profiles. Viscera oil was used as a source for DHA purification by a simple and easily scalable chromatographic method. As a result, a highly purified DHA fraction (>99.0% DHA on total fatty acids) was obtained. Practical applications: This DHA concentrate obtained from viscera oil could be potentially used for alimentary or pharmaceutical purposes due to its lower cholesterol content compared with other known marine sources and also because only safe and legally allowed food-grade solvents have been used throughout the whole process. This way, by obtaining a high added-value product, a revaluation is given to fish by-products which are usually discarded. Fatty acid profile of whole viscera oil (11.1% DHA of total FA) (left) and chromatogram of the DHA fraction after chromatographic purification (>99.0% DHA of total FA) (right) by using food-grade solvents as the mobile phase.

Four potential input variables, namely, acid concentration (0.01–0.1 mol/L), pretreatment time (1–3 h), extraction temperature (40–55C) and extraction time (1–6 h) were investigated to identify the key factors that affect gelatin yield and the physical (gel strength, viscosity and melting point) and sensorial (color, odor and overall liking) properties of gelatin produced from yellowfin tuna (Thunnus albacares) skins. For all processes employed, a preliminary two-step alkaline pretreatment was applied using a 0.2 mol/L sodium hydroxide solution for 30 min for each step. Factorial analysis indicated that acid concentration, extraction temperature and time, as well as the interaction term extraction temperature × extraction time were significant for gelatin yield, while acid concentration and the interaction term acid concentration × extraction time were important for the physical properties of gelatin (P

Wastewater generated as a result of the fish brining process has a very high contamination load. Application of appropriate technologies of wastewater treatment in order to reuse it in the production process once the NaCl content has been supplemented can provide an alternative to its costly recycling. The experiment included ultrafiltration tests conducted on waste brine originating from food processing industry. The results of physicochemical tests indicated very high reductions of fat content (100%) and turbidity (99.8%). Reductions were also revealed in the case of other indicators, i.e., chemical oxygen demand, biochemical oxygen demand, protein and histamine content: by 24.4, 35.2, 27.6 and 22.7%, respectively. Furthermore, it was reported that the obtained permeate retained its quality and microbiological stability. The studied ultrafiltration (UF) process can be successfully used for recirculation of brine in salted fish processing, and at the same time constitute an easily monitored critical control point in the hazard analysis and critical control point (HACCP) system. Practical Applications Fish processing industry is characterized by very high water consumption for technological purposes and generates a considerable amount of wastewater burdened with organic matter and mineral compounds (mainly sodium chloride). Such wastewater is usually released to the common sewage system. An alternative solution would be to release it into a recirculation system. This solution can be made possible by membrane separation technologies. The application of the UF using ceramic membranes allows to obtain high-quality brine which can be successfully reused in the production process after the NaCl content has been replenished. Moreover, introduction of the UF technology meets the requirements of the HACCP system.

Different stunning methods (carbon dioxide [CO2] and hypothermia) used in industrial fish processing were compared with asphyxia in air, which is used in traditional fishing, to evaluate the effects of these methods on the stress responses and the meat quality of the Amazon hybrid surubim, Pseudoplatystoma fasciatum female × Leiarius marmoratus male. After the application, blood and behavioral indicators were evaluated. Following death by gill cutting, the fish were gutted, and analyses of muscle pH, rigor mortis, the exudation of the meat, and coloration were performed. Significantly higher levels of cortisol and glucose were exhibited by the fish subjected to asphyxia than by the fish stunned by either CO2 or hypothermia. The fish subjected to asphyxia displayed decreasing muscle pH during the first 2 h after death and showed higher rates of rigor mortis after 3 h than the fish that were stunned by the other two methods. The asphyxia is a practice that exposes fish to suffering by causing an increase in stress responses, which affects meat quality. The immersion of fish in water and ice (hypothermia) for 5 min was more effective stunning method than the use of CO2, resulting in higher loss of sensibility and greater welfare.

Archaeological evidence for fish preparation in the Eastern Mediterranean is scarce. A Late fifth century deposit at Kinet Hoyuk provides tangible evidence for the systematic butchering of large individuals of Epinephelus (groupers), and possibly of Mugilidae (mullets), and Clarias gariepinus (African catfish). Butchery marks on head and proximal trunk regions of groupers follow a consistent pattern, indicating the processing of large fish heads for, apparently, local redistribution and consumption at the settlement. Although elements of the vertebral column remaining between the atlas and the ultimate vertebra are virtually absent in the assemblage associated with these butchered fish remains, this differential representation of elements does not appear to be an unequivocal reflection of fish processing techniques and subsequent trade. The insufficiency of research on ancient fisheries and fishing in the Eastern Mediterranean poses an obstacle to contextualise this deposit within a general historical and archaeological framework. Copyright © 2013 John Wiley & Sons, Ltd.

Virgin coconut oil (VCO) is separated from coconut milk using partially purified protease from seabass pyloric caeca (PPSP) in combination with different treatments including micro‐fluidization, chill–thawing, and freeze–thawing. The lowest VCO yield is obtained for coconut milk homogenized at 4000 psi, followed by hydrolysis using PPSP at the level of 5 units g⁻¹ proteins. Conversely, the higher VCO yield is obtained from non‐homogenized and unhydrolyzed coconut milk (p

Waste oils are potentially advantageous over petroleum and virgin vegetable oil based fuels due to waste utilization, and an overall lowering of gases and most other emissions over the life cycle of fuel production, use, and disposal. Waste generated from fish processing plants varies from 10–50 wt% of landed fish depending on the type of fish, product and processing techniques. A portion of this waste contains fish oil and varies significantly depending on the species. The oil recovery process must maximize extraction of oil and at the same time be able to integrate into the existing infrastructure at fish plants. In this study, we have optimized the recovery process developed in our lab (based on a fishmeal processing) and tested with the waste of a variety of fish species. The oil had low impurities (

The aim of this study was to make use of underutilized red-flesh fishes and produce safe and high-quality condiment, which have a low histamine level and a rich taste. Three kinds of fish sauces were produced on a small industrial scale from the deep-sea smelt, using not only koji mold but also sucrose (S) [S sample] or halophilic lactic acid bacterium Tetragenococcus halophilus (T) [T sample] or both S and T [S plus T sample] at room temperature for 224 days. A control fish sauce (Control) was prepared using neither S nor T. In comparison with 5 log/g or more of MPN count level, the short term of histamine-producing bacterial proliferation (approximately 30 days) and low level of histamine accumulation ( 1,000 ppm) during fermentation were found in the S and T samples and the Control. Moreover, free amino acid levels in the fish sauce mash at the end of fermentation were higher in S plus T sample than in the other samples. Practical Applications Recently, the demand for fish sauces has been increasing in Japan year after year for the purpose of efficient utilization of underutilized or non-utilized fishes and discharge of wastes from fish processing factories. Consumers also have requested safe and secure high-grade condiments from marine mammalian sources since the outbreak of bovine spongiform encephalopathy. It is clear that pH value in the fish sauce mash using both sucrose and halophilic lactic acid bacterium T. halophilus quickly declined to 4.8 at initial stage of fermentation. As a result, histamine-producing bacterial proliferation and histamine accumulation were restrained and high levels of taste-active components and essential amino acid of the fish sauce mash at the end of fermentation were obtained.

The goal of this review is to give an overview of general trends in the application of the NMR related to fish processing and quality and to provide some viewpoints on the current situation. Three novel examples of the application of the methodologies magnetic resonance spectroscopy, magnetic resonance imaging, and low-field NMR are also presented. The capability of these techniques to be utilized as a tool to optimize fish processing, and thereby improving product quality, as well as to confirm labelling information, are demonstrated. Copyright © 2012 John Wiley & Sons, Ltd.

The potential effects of handling stress on the product quality of farmed Atlantic cod were studied in a controlled experiment (fish anesthetized with metomidate or isoeugenol, or subjected to stress by chasing for 30 min). For comparison, stress and fillet quality was also studied for commercially slaughtered farmed cod (fish sampled from waiting cage, after pumping and stunning with carbon dioxide, and after bleeding and chilling). Baseline values for stress-related parameters (blood chemistry, muscle high-energy phosphates and inosine monophospate, initial pH, muscle twitches, and rigor mortis) of rested Atlantic cod have been established. Since our stress bout showed that this species was not easily excitable, we were less convinced that we actually did study the other extreme, namely, exhausted fish. Nevertheless, the present data from the commercial slaughter of cod suggested that our stress bout was of adequate magnitude to represent potential poor handling routines. Our results consistently showed largely no differences between treatments, and that perimortem handling stress did not cause inferior flesh quality. This suggested that farmed cod can be processed with little risk of reducing product quality (quality index, fillet water content, water-holding capacity, ultimate pH, adenosine triphosphate-related degradation products and K-value, skin and fillet color, water and salt-soluble proteins, hardness, and gaping). For better maintenance of skin appearance after storage, the importance of storing the gutted cod on the belly, avoiding direct contact between skin and crushed ice, is demonstrated.

Changes in salt extractable protein (SEP) and Ca2+-ATPase activity of actomyosin from washed and unwashed silver carp stored at −10 and −20C were investigated. The resultant decrease of SEP and Ca2+-ATPase activity mainly occurred in the first 5 and 7 weeks, and the changes obeyed first-order model. The kinetic models of SEP and Ca2+-ATPase changes were established during frozen storage. The rate constant k of decline in SEP and Ca2+-ATPase activity of samples stored at −10C were higher than that of samples stored at −20C; the D value of samples stored at −10C were lower than that of samples stored at −20C. Compared with washed samples, unwashed samples had a higher rate constant k and activation energies E, and a lower D value. Activation energies E of SEP were higher than E of Ca2+-ATPase activity in all samples. PRACTICAL APPLICATIONS Silver carp is one of the main freshwater fish species in China. Washing is an important step for fish processing and temperature is an important factor on fish protein storage. The changes of the kinetic models of SEP and Ca2+-ATPase during frozen storage can explain the effect of temperature and time on silver carp mince quality. These kinetic models can be used to predict the silver carp protein functional changes during frozen storage, and help to provide better methods to effectively utilize silver carp protein resource.

The aim of this study was to evaluate the effects of implemented control measures to reduce illness induced by Vibrio parahaemolyticus (V. parahaemolyticus) in horse mackerel (Trachurus japonicus), seafood that is commonly consumed raw in Japan. On the basis of currently available experimental and survey data, we constructed a quantitative risk model of V. parahaemolyticus in horse mackerel from harvest to consumption. In particular, the following factors were evaluated: bacterial growth at all stages, effects of washing the fish body and storage water, and bacterial transfer from the fish surface, gills, and intestine to fillets during preparation. New parameters of the beta-Poisson dose-response model were determined from all human feeding trials, some of which have been used for risk assessment by the U.S. Food and Drug Administration (USFDA). The probability of illness caused by V. parahaemolyticus was estimated using both the USFDA dose-response parameters and our parameters for each selected pathway of scenario alternatives: washing whole fish at landing, storage in contaminated water, high temperature during transportation, and washing fish during preparation. The last scenario (washing fish during preparation) was the most effective for reducing the risk of illness by about a factor of 10 compared to no washing at this stage. Risk of illness increased by 50% by exposure to increased temperature during transportation, according to our assumptions of duration and temperature. The other two scenarios did not significantly affect risk. The choice of dose-response parameters was not critical for evaluation of control measures.

In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n-9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n-3) and eicosapentaenoic acid (EPA; C20:5n-3) contents were determined as average 9.37% and 7.92%, respectively. n-3 Polyunsaturated fatty acids (n-3 PUFAs) of anchovy were higher than n-6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n-6/n-3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively. PRACTICAL APPLICATIONS The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.

The economic profitability of adding value to catfish processing wastes by further processing the waste into fishmeal and fish oil was evaluated with capital budgeting investment and financial risk analysis. Five fishmeal/oil plant sizes (48-h capacities of 181 metric tons, 91 metric tons, 45 metric tons, 23 metric tons, and 5 metric tons) were modeled. Estimated net present values were positive for all but the smallest plant size, indicating economic feasibility. The estimated modified internal rate of return was moderate and ranged from 19% for the largest plant (at 10% cost of capital and 15% reinvestment rate) to 3% for the smallest plant (at 10% cost of capital and 3% reinvestment rate). The smallest plant sizes were the most affected by risks of increased operating costs. This analysis showed potential for catfish processing plants to add value by processing wastes into fishmeal/oil, under the assumptions used in this study. However, comprehensive assessment of the market for fishmeal/oil products from catfish processing waste is needed to assess overall feasibility of such a venture.

Fish protein hydrolysates produced by proteolysis of Pacific hake (Merluccius productus) with Alcalase® (FPH-A) or Flavourzyme® (FPH-F) were investigated as a potential alternative to the 1 : 1 blend of sucrose–sorbitol (SuSo) commonly used for cryoprotection of frozen fish mince. The physicochemical properties of cod mince samples in the absence (control) or presence of 8% FPH-A, FPH-F, or SuSo were evaluated before and after 6 freeze–thaw cycles, with differences noted at the 5% significance level. Freeze–thawing of control sample increased expressible moisture (from 22% to 33%) and cook loss (from 3% to 16%). These poor water retention properties were improved in samples containing FPH or SuSo. Differential scanning calorimetry showed higher proportion of unfrozen water in freeze–thawed samples containing FPH-F or FPH-A (0.36 g/g) compared to SuSo (0.33 g/g) and control (0.24 g/g) samples. Textural analysis of cooked mince from unfrozen samples indicated greater hardness for FPH than SuSo and control samples, while freeze–thawing resulted in decreased hardness for FPH and SuSo samples. Content and surface hydrophobicity of extractable natural actomyosin (NAM) were maintained after freeze–thawing of samples containing FPH-F or SuSo, compared to 50% decrease in extractable NAM and a significant increase in surface hydrophobicity for the control. The presence of oligopeptides in both hydrolysates and the high levels of free amino acids including Asp, Glu, Arg, and Lys in FPH-F might be responsible for their cryoprotective action. This study provides strong evidence to support development of FPH as a new generation cryoprotectant to maintain quality of frozen fish.

The links between fish processing and negative environmental impact need to be minimized. The overexploitation of white fish stocks has compromised supply, the use of energy contributes to a high-carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by-catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added-value products using surimi-like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing.

Grass carp is a freshwater fish species widely known by consumers over the world. Its skin has abundant collagen which has many healthy effects. Four variables (acetic acid concentration, temperature, time, solvent to material ratio) were taken to investigate their effects on the extraction efficiency of collagen from grass carp skin. From the results obtained, each of them showed a significant role in the extraction. The yield of collagen increased with the increase of acetic acid concentration to 0.5 M, and thereafter decreased. Elevation of temperature during extraction could also lead to the increase of collagen yield. However, when the temperature was above 20C, a negative effect was observed. The yield of collagen increased with the extension of time, especially when the time was shorter than 24 h. A positive relation was also observed between solvent to material ratio and yield of collagen. PRACTICAL APPLICATIONS Grass carp is widely consumed over the world for its delicious taste and healthy effect. A large amount of collagen exists in the skin tissues. Development of collagen from grass carp skin can bring added value for the fish processing industry. In this work, extraction of collagen from grass carp skin was investigated and effects of acetic acid concentration, temperature, time and solvent to material ratio on the extraction efficiency were determined. The results indicated that the above variables were influential for the extraction process. It is important to define the level of these variables in practical application so that the extraction efficiency can be improved, and a time-saving, cost-efficient process can be obtained.

A protocol for testing feeding stimulants on Pacific white shrimp, Litopenaeus vannamei, is described. Thirty-five rectangular tanks (55 L volume) served as the test system into which ten 5–6 g shrimp were stocked. Every tank contained two bowls, each of which contained either 25 feed pellets of a Reference Diet or Test Diet (consisting of the Reference Diet with one test ingredient added). After 1 h, the difference between the number of pellets consumed of the Test Diet and the Reference Diet was used as the Response. Each of the four Test Diets contained a different salmon hydrolysate made from by-products of the Alaska fish processing industry (included at 50 g/kg). A fifth commercial shrimp diet was also tested. Each Test Diet was tested against the Reference Diet over a 4-d period in seven replicate tanks. The data were subjected to a one-way ANOVA and a confidence interval for each treatment response was calculated. The confidence interval was used to assess the test ingredient as a feeding stimulant. Treatment means were compared using Tukey's test (α = 5%). All the hydrolysates tested were found to act as feeding stimulants.

Farmed trout (Oncorhynchus mykiss) is gaining an increasing importance in the European markets because of its firm and flavourful flesh. With a view to extend its shelf life, a combined refrigeration system consisting of ozone and flow ice previously applied to to marine fish species, was evaluated for the sacrifice, cooling and chilled storage of this fish species and compared to flow ice alone. Slaughter and chilled storage of trout in the combined system slowed down microbial growth both at surface and muscle levels, this inhibition reaching its maximum after 9 days of refrigerated storage. Storage in ozonised flow ice also implied a significant inhibition of TMA-N formation and slight reductions in the autolytic breakdown mechanisms, as determined by the K value. Microbial and biochemical changes correlated well with respect to sensory evaluation, which indicated a shelf life extension up to day 16 of storage for the ozonised flow ice batch. This work opens the way to the practical application of ozonised flow ice for the sacrifice, cooling and storage of continental fish species such as farmed trout and others, due to the better maintenance of quality and the slight shelf life extension provided as compared to flow ice alone., This work was supported by a project granted by the Dirección Xeral de I+D from the Galician Government (Xunta de Galicia, Project PGIDT05TAL00701CT).

BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420–660 and 800–950 g kg−1 respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg−1, while the fat was reduced by 970–990 g kg−1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. Copyright © 2008 Society of Chemical Industry

Protein, lipid, and insolubles (bones, skin, scales, fins, insoluble protein, and more) were recovered from rainbow trout processing by-products by means of isoelectric solubilization/precipitation at basic pH and acidic pH. Isoelectric solubilization/precipitation of the trout processing by-products resulted in the recovery of protein that was higher (P < 0.05) in essential amino acids (EAAs), non-EAAs, and total EAA/total AA ratio when compared to the processing by-products. Basic pH treatments yielded a higher (P < 0.05) content of EAAs than the acidic pH treatments. Nutritional quality of the recovered protein was high based on EAAs meeting the FAO/WHO/UNU recommendations for adults. The presence of omega-3 and omega-6 fatty acids (omega-3, omega-6 FAs) and the omega-3/omega-6 ratio in the recovered lipids were similar to the trout processing by-products, indicating that the pH treatments had no effect on these FAs. Ca and P contents of the processing by-products exceeded the recommended dietary allowances (RDA), but Fe and Mg did not. Basic pH treatments yielded protein with the lowest (P < 0.05) amount of minerals and the highest (P < 0.05) amount of Ca, P, and Mg in the insolubles when compared to acidic pH. The isoelectric solubilization/precipitation of the processing by-products effectively removed minerals from the recovered protein without removal of the bones, skin, scales, fins, and so on, prior to processing. The results indicated that isoelectric solubilization/precipitation, particularly at basic pH, permitted recovery of high-quality protein and lipids from fish processing by-products for human food uses; also, the recovered insolubles may be used in animal feeds as a source of minerals.

This study evaluates the impact of freezing temperature (−10,−25,−40,−55 or−70C) on thaw exudates, liquid leakage during freeze-chilling, appearance, gaping and mechanical properties of farmed Atlantic cod fillets. Freezing temperature significantly influenced each of the characteristics studied. High temperatures (−10 and−25C) gave increased thaw exudates, and freezing at−10C gave the highest liquid leakage during freeze-chilling. Fillets frozen at−10C had the lowest gaping and the whitest appearance. The results indicated the highest degree of toughening upon freezing at−10 or−55C, whereas the degree of toughening appeared to be similar and lower for fillets frozen at−25,−40 or−70C. The impact of freezing temperatures on the quality of farmed cod therefore appeared to be complex, but no overall beneficial effects were found by decreasing the freezing temperature below−40C. PRACTICAL APPLICATIONS For the fish processing industry, it is important to define optimal freezing and frozen storage regimes that are cost efficient and at the same time preserve the fresh fillet quality. Farmed cod differ from their wild counterparts by having lower water content, lower muscle pH and thicker fillets. Hence, industrial guidelines for wild cod may not be transferable to farmed cod. This study showed no beneficial effects by decreasing the freezing temperature below −40C. Freezing and frozen storage are usually separated commercially. Results from the present study give valuable contribution to future studies aiming at defining optimal combination of freezing and frozen storage temperatures for farmed Atlantic cod.