Maximising the Value of Marine by-products

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A complete review of the characterization, recovery, processing, and applications of marine by-products, Maximising the Value of Marine By-Products begins with a summary of the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. The book goes on to examine the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavorings, and pigments. The book concludes with discussions of the utilization of marine by-products in diverse areas such as agriculture, medicine, and energy production.

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Product Details

  • ISBN-13: 9780849391521
  • Publisher: Taylor & Francis
  • Publication date: 10/15/2006
  • Pages: 532
  • Product dimensions: 6.20 (w) x 9.30 (h) x 1.40 (d)

Table of Contents


PHYSICAL AND CHEMICAL PROPERTIES OF PROTEIN BY-PRODUCTS FROM SEAFOOD WASTE, T. Rustad Introduction Overview Physical and Chemical Properties of Protein-Rich By-Products - Seasonal, Habitat, Species, and Individual Variations Implication for By-Products Valorization Future Trends Source of Further Information and Advice References

PHYSICAL AND CHEMICAL PROPERTIES OF LIPID BY-PRODUCTS FROM SEAFOOD WASTE, J.P. Kerry and S.C Murphy Introduction to Fish Lipids Health Benefits Associated with Fish Lipids Fatty Acids Found in Fish Muscle Fatty Acids Found in Fish By-Products Factors Affecting the Fatty Acid Composition of Fish and Their Associated By-Products Deterioration of Fish Lipids Implications for Fish Fat By-Product Valorization Future Trends References

ON-BOARD HANDLING OF MARINE BY-PRODUCTS TO PREVENT MICROBIAL SPOILAGE, ENZYMATIC REACTIONS, AND LIPID OXIDATION, E. Falch, M. Sandbakk, and M. Aursand Deterioration of Marine Biomass Handling and Sorting Conservation and Stabilization On-Board Processing Utilization of By-Products from Gadiform Species Future Trends References

RECOVERY OF BY-PRODUCTS FROM SEAFOOD PROCESSING STREAMS, J.A. Torres, Y. Chen, J. Rodrigo-Garcia, and J. Jaczynski State of Global Fisheries and By-Products Basic Properties of Water, Proteins, and Lipids in Aquatic Foods Recovery of Functional Proteins and Lipids from By-Products Protein Recovery from Surimi Processing Water Conclusions References

INCREASING PROCESSED FLESH YIELD BY RECOVERY FROM MARINE BY-PRODUCTS, A. Taylor. C. Alasalvar, and A. Himonides Introduction Recovery of Flesh from Filleting Waste Recovery of Flesh from Demersal Species Quality and Improvement of Fish Mince Future Trends Sources of Further Information and Advice

ENZYMATIC METHODS FOR MARINE BY-PRODUCTS RECOVERY, F. Guerard Overview of By-Products Extracted by Enzymatic Methods Enzymatic Extraction Methods Traceability of By-Products

CHEMICAL PROCESSING METHODS FOR PROTEIN RECOVERY FORM MARINE BY-PRODUCTS AND UNDERUTILIZED FISH SPECIES, H.G. Kristinsson, A.E. Theodore, and B. Ingadottir Chemical Extraction: Fish Protein Concentrate Chemical Hydrolysis Surimi Processing Fish Protein Isolates: pH-Shift Processing Other Processes Using Low or High pH


BY-CATCH, UNDERUTILIZED SPECIES AND UNDERUTILIZED FISH PARTS AS FOOD INGREDIENTS, I. Batista Introduction: By-Catch, Discards, and By-Products Key Drivers Using the By-Catch and Underutilized Species Using Underutilized Fish Parts as food and Food Ingredients Future Trends Sources of Further Information and Advice

MINCE FORM SEAFOOD PROCESSING WASTE AND SURIMI AS FOOD INGREDIENTS, J. Park and J. Kim Introduction Manufacturing Fish Mince/Surimi Machinery for Preparation of Fish Mince/Surimi Mince/Surimi Processing By-Products Functional Properties of Fish Mince/Surimi Nutritional Characteristics Storage Stability Utilization References

AQUATIC FOOD PROTEIN HYDROLYSATES, H.G. Kristinsson Introduction The Enzymatic Hydrolysis Process Properties of Fish Protein Hydrolysates Role in Food Systems Physiological Role in Humans and Animals Role in Plant Growth and Propagation Role as Growth Media for Micro-Organisms Future Trends

FUNCTIONAL PROPERTIES OF PROTEIN POWDERS FORM UNDERUTILIZED MARINE FISH AND SEAFOOD PRODUCTS, P.J. Bechtel and S. Sathivela Introduction Fish Protein Powder as Bio-Active Ingregients Functional Properties of Fish Protein Powders Thermal Properties of Fish Protein Powders Future Trends References


Oil from Fish Processing By-Products Marine Mammal Oils Alga Oil Marine Oil Manufacturing Process Health Effects of PUFA

COLLAGEN AND GELATINE FROM MARINE BY-PRODUCTS, J. Regenstein and P. Zhou Introduction Key Drivers of Marine Collagen and Gelatine Sources of Marine Collagen and Gelatine Manufacture of Marine Collagen and Gelatine Properties of Marine Collagen and Gelatine Food Applications Non-Food Applications Improving the Quality of Collagen and Gelatine Sources for Further Information and Advice References

SEAFOOD FLAVOR FROM PROCESSING BY-PRODUCTS, C. Lee Introduction Aqueous Extraction Fermentation Enzymatic Hyrolysis Enzyme-Assisted Seafood Flavors from Processing By-Products Flavor-Imparting Compounds and Chemistry Future Trends References

FISH AND BONE AS A CALCIUM SOURCE, S. Kim and W. Jung Introduction Biochemical Properties Properties of Fish and Bone Utilization of Fish Bone Calcium and Organic Compound In Vivo Availability of Soluble Calcium Complex from Fish Bone

CHITIN AND CHITOSAN FROM MARINE BY-PRODUCTS, F. Shahidi Chemical Characteristics Applications of Chitin, Chitosan, and Their Oligomers Safety and Regulatory Status

MARINE ENZYMES FROM SEAFOOD BY-PRODUCTS, M.T. Morrissey and T. Okada Introduction Marine Enzymes Producing Enzymes from Seafood By-Products Marine By-Products Enzyme Utilization

ANTIOXIDANTS FROM MARINE BY-PRODUCTS, F. Shahidi Antioxidants from Marine Algae Antioxidants from Marine Animals and Their By-Products Anitoxidants form Other Marine Sources

PIGMENTS FROM BY-PRODUCTS OF SEAFOOD PROCESSING, B.K. Simpson Pigment Types and Sources Cartenoid Pigments Other Pigments Economic, Environmental, and Safety Considerations


BY-PRODUCTS FROM SEAFOOD PROCESSING FOR AGRICULTURE AND ANIMAL FEEDS, P.J. Bechtel Introduction Driving Forces for Utilization of By-Products By-Product Components Overview of Different Products Produced from Fish By-Products Methods of Producing Hydrolysates and Silage Nutritional Benefits and Other Properties of Fish and Animal Feeds Made from Seafood Processing Wastes Future Trends References

USING MARINE BY-PRODUCTS IN PHARMACEUTICAL, MEDICAL, AND COSMETIC PRODUCTS, J. Losso Introduction Squalamine Collagen Proteoglycan and Protamine Future Trends References

BIO-DIESEL AND BIO-GAS PRODUCTION FROM SEAFOOD PROCESSING BY-PRODUCTS, R. Zhang and H.M. El-Mashad Quantity and Quality of Various Seafood Processing By-Products Theories and Technologies for Production of Bio-Diesel and Bio-Gas Fuel Potential Yields and Quality of Bio-Diesel and Bio-Gas Fuels Problems Encountered and Possible Approaches for Overcoming Them Future Research Needs Summary Sources of Further Information and Advice References

COMPOSTING OF SEAFOOD WASTES, A. Martin Introduction Biodegeneration of Seafood Waste by Composting Composting Operational Parameters Characteristics of the Composting of Seafood Wastes Technological Aspects Biological Aspects Vericomposting Quality Considerations

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