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

doi:10.3390/foods12020422

Transformation of Seafood Side-Streams and Residuals into Valuable Products

Research output: Journal contributions › Scientific review articles › Research

Standard

Transformation of Seafood Side-Streams and Residuals into Valuable Products. / Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel et al.
In: Foods, Vol. 12, No. 2, 422, 16.01.2023.

Research output: Journal contributions › Scientific review articles › Research

Harvard

Siddiqui, SA, Schulte, H, Pleissner, D, Schönfelder, S, Kvangarsnes, K, Dauksas, E, Rustad, T, Cropotova, J, Heinz, V & Smetana, S 2023, 'Transformation of Seafood Side-Streams and Residuals into Valuable Products', Foods, vol. 12, no. 2, 422. https://doi.org/10.3390/foods12020422

APA

Siddiqui, S. A., Schulte, H., Pleissner, D., Schönfelder, S., Kvangarsnes, K., Dauksas, E., Rustad, T., Cropotova, J., Heinz, V., & Smetana, S. (2023). Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods, 12(2), Article 422. https://doi.org/10.3390/foods12020422

Vancouver

Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E et al. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods. 2023 Jan 16;12(2):422. doi: 10.3390/foods12020422

Bibtex

@article{db361d42dcf84b98952b675a20221cf7,

title = "Transformation of Seafood Side-Streams and Residuals into Valuable Products",

abstract = "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.",

keywords = "recycling, seafood, side-streams, sustainability, treatment, Biology",

author = "Siddiqui, {Shahida Anusha} and Henning Schulte and Daniel Pleissner and Stephanie Sch{\"o}nfelder and Kristine Kvangarsnes and Egidijus Dauksas and Turid Rustad and Janna Cropotova and Volker Heinz and Sergiy Smetana",

note = "The authors acknowledge the German Federal Ministry of Education and Research (BMBF) for providing funding within the Era-Net Cofund “FACCE SURPLUS” (Project UpWaste 031B0934) and the Era-Net Cofund “FOSC-ERA” (Project ClimAqua 2821ERA12) Programs. Norwegian University of Science and Technology acknowledges Norwegian Research Council (NRC) for providing funding for project No. 327695 of BION{\AE}R-Bion{\ae}ringsprogram as a part of the Era-Net Cofund “FOSC-ERA”. This research is funded by the German Federal Ministry of Education and Research (BMBF), in the frame of FACCE-SURPLUS/FACCE-JPI project UpWaste, grant numbers 031B0934A and 031B0934B, and by the National (Polish) Centre for Research and Development (NCBiR) (Project FACCE SURPLUS/III/UpWaste/02/2020). Publisher Copyright: {\textcopyright} 2023 by the authors.",

year = "2023",

month = jan,

day = "16",

doi = "10.3390/foods12020422",

language = "English",

volume = "12",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI AG",

number = "2",

}

RIS

TY - JOUR

T1 - Transformation of Seafood Side-Streams and Residuals into Valuable Products

AU - Siddiqui, Shahida Anusha

AU - Schulte, Henning

AU - Pleissner, Daniel

AU - Schönfelder, Stephanie

AU - Kvangarsnes, Kristine

AU - Dauksas, Egidijus

AU - Rustad, Turid

AU - Cropotova, Janna

AU - Heinz, Volker

AU - Smetana, Sergiy

N1 - The authors acknowledge the German Federal Ministry of Education and Research (BMBF) for providing funding within the Era-Net Cofund “FACCE SURPLUS” (Project UpWaste 031B0934) and the Era-Net Cofund “FOSC-ERA” (Project ClimAqua 2821ERA12) Programs. Norwegian University of Science and Technology acknowledges Norwegian Research Council (NRC) for providing funding for project No. 327695 of BIONÆR-Bionæringsprogram as a part of the Era-Net Cofund “FOSC-ERA”. This research is funded by the German Federal Ministry of Education and Research (BMBF), in the frame of FACCE-SURPLUS/FACCE-JPI project UpWaste, grant numbers 031B0934A and 031B0934B, and by the National (Polish) Centre for Research and Development (NCBiR) (Project FACCE SURPLUS/III/UpWaste/02/2020). Publisher Copyright: © 2023 by the authors.

PY - 2023/1/16

Y1 - 2023/1/16

N2 - 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.

AB - 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.

KW - recycling

KW - seafood

KW - side-streams

KW - sustainability

KW - treatment

KW - Biology

UR - http://www.scopus.com/inward/record.url?scp=85146816953&partnerID=8YFLogxK

UR - https://www.mendeley.com/catalogue/463c5830-7080-35fc-bde9-f08834c5917c/

U2 - 10.3390/foods12020422

DO - 10.3390/foods12020422

M3 - Scientific review articles

C2 - 36673514

AN - SCOPUS:85146816953

VL - 12

JO - Foods

JF - Foods

SN - 2304-8158

IS - 2

M1 - 422

ER -

Related by journal

Green Extraction and NMR Analysis of Bioactives from Orange Juice Waste

Penteado, P. S., Leal, M. C. B. D. M., Carosio, M. G. A., dos Santos, A., Segatto, M. L., Pavarini, D. P., da Silva, D. F., Amaral, J. C., da Silva, M. F. D. G. F., Zuin Zeidler, V. G. & Ferreira, A. G., 14.02.2025, In: Foods. 14, 4, 14 p., 642.