Transformation of Seafood Side-Streams and Residuals into Valuable Products
Shahida Anusha Siddiqui,
Henning Schulte,
Daniel Pleissner,
Stephanie Schönfelder,
Kristine Kvangarsnes,
Egidijus Dauksas,
Turid Rustad,
Janna Cropotova,
Volker Heinz,
Sergiy Smetana
Affiliations
Shahida Anusha Siddiqui
German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Henning Schulte
German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Daniel Pleissner
Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
Stephanie Schönfelder
Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
Kristine Kvangarsnes
Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
Egidijus Dauksas
Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
Turid Rustad
Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
Janna Cropotova
Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
Volker Heinz
German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Sergiy Smetana
German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
