Biorefinery for tuna head wastes: Production of protein hydrolysates, high-quality oils, minerals and bacterial peptones

Vázquez, José Antonio; Pedreira, Adrián; Durán, Salvador; Cabanelas, David; Souto-Montero, Paula; Martínez, Paula; Mulet, Mercedes; Pérez‐Martín, Ricardo I.; Valcárcel, Jesús

doi:10.1016/j.jclepro.2022.131909

Cited by 23 publications

(10 citation statements)

References 65 publications

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“…The TFW consisted of a mixture of tuna heads, fins and backbones, composed of 59.40% moisture while protein, fat, ash and carbohydrate were 47.20%, 14.30%, 35.20% and 5.3%, respectively (on dry weight). This results may be converged with the results of Vázquez et al (2022) who showed that the composition of tuna head wastes ranged 60.60%-68.20%, 41.30%-57.60%, 20.80%-24.40% and 12.1%-30.6% of moisture, protein, fat and ash content, respectively.…”

Section: Proximate Analysissupporting

confidence: 87%

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Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

Abd El‐Rady,

Tahoun,

Abdin

et al. 2023

Int J of Food Sci Tech

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SummaryThe objective of this research is to investigate the impact of different hydrolysis (chemical, enzymatic and microbiological) methods of Bigeye tuna waste (Thunnus obesus) on yield, degree of hydrolysis (DH), chemical composition, amino acid profile, functional properties and microbial quality of FPH produced. The enzymatic technique produced the highest yield (11.04%) and the greatest DH (39.04%) while it gave the lowest average peptide chain length (2.56) (P < 0.05). Also, protein and fat (76.37% and 10.82%, respectively) were the highest in the enzymatic hydrolyzed fish (FPH‐E) followed by microbial fermentation (FPH‐M) (P < 0.05). In FPH‐E, FPH‐M and chemical fish protein hydrolysates (FPH‐C), the essential to non‐essential amino acid ratios were 2.43, 1.79 and 0.51, respectively. They also had good functional properties, although they were less than FPH‐C in terms of water binding capacity (3.47 and 4.18 g g−1), oil binding capacity (9.84 and 7.38 g g−1) and foaming capacity (25% and 30%, respectively), and their foam stability rate was high. All FPHs products had a low range of microbial counts, with the FPH‐M exhibiting the greatest total count of bacteria, lactic acid bacteria and moulds and yeasts. Therefore, the biologically extracted FPH especially FPH‐E has the best compositions and qualities, making them an alternative ingredient for fish meal in fish feed formulation.

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Section: Proximate Analysissupporting

confidence: 87%

“…This results may be converged with the results of Vázquez et al . (2022) who showed that the composition of tuna head wastes ranged 60.60%–68.20%, 41.30%–57.60%, 20.80%–24.40% and 12.1%–30.6% of moisture, protein, fat and ash content, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

Abd El‐Rady,

Tahoun,

Abdin

et al. 2023

Int J of Food Sci Tech

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“…Porcine mucosal protein hydrolysate (PMH) is obtained from the mucosa of the small intestine of pigs for the production of sodium heparin, an anticoagulant drug (Mateos et al, 2014), and is characterized by a high content of free amino acids, generated from enzymatic hydrolysis (Mora et al, 2014) and low molecular weight peptides (Yang et al, 2021), which makes this ingredient more attractive to animals (Soares et al, 2020;Vázquez et al, 2022), increasing its consumption, as observed in this work, where there was a preference for the ration with the addition of 1% of PMH. This fact may reflect on the growth performance of the animal, since ingestion is essential to ensuring the consumption of the required nutrients (Jingting et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Hidrolisado Proteico de Mucosa Suína como estimulante alimentar para juvenis de tilápia do Nilo

Cruz

Piana²,

Bittencourt³

et al. 2022

RSD

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Este trabalho teve como objetivo avaliar a inclusão do hidrolisado de mucosa suína (HMS) como estimulante de consumo em dietas para juvenis de tilápias. Para isso, foram utilizados 12 juvenis de tilápias, distribuídos em 12 aquários, onde foram realizadas gravações em vídeo para obter dados de atratividade e palatabilidade: (a) tempo de captura do primeiro pélete; (b) rejeição dos péletes pela tilápia; (c) aproximação sem ingestão; (d) percentual de ingestão; (e) tempo que a tilápia levou para consumir todos os péletes. Foram avaliados seis tratamentos em relação ao controle, sendo eles sem inclusão de HMS e de um a cinco por cento de inclusão do HMS. O tratamento com 1% de inclusão apresentou a maior ingestão dos péletes, e as demais variáveis não diferenças entre os tratamentos avaliados, porém em comparação com o controle, houve uma redução maior no consumo do tratamento com 3% de inclusão. Deste modo, sugere-se a inclusão de 1% do HMS para melhorar a palatabilidade da ração ofertada.

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“…They contain lipids, proteins, and minerals that can be utilized to produce fish oil and fish protein hydrolysates (Nikoo et al., 2022). Fish oil from the head or liver (Baloch et al., 2023; Hu et al., 2022; Vázquez et al., 2022) and shrimp oils from cephalothorax or hepatopancreas (Pascual‐Silva et al., 2022; Raju & Benjakul, 2022) are rich in n − 3 fatty acids, known for their numerous health benefits and can be used as a nutritional supplement. Shrimp oil rich in astaxanthin can serve as an excellent source of natural antioxidants as well as food colorants (Gulzar et al., 2020).…”

Section: Seafood Processing Byproducts (Sfbp)mentioning

confidence: 99%

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

Gulzar,

Tagrida,

Prodpran

et al. 2023

Comp Rev Food Sci Food Safe

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Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.

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Biorefinery for tuna head wastes: Production of protein hydrolysates, high-quality oils, minerals and bacterial peptones

Cited by 23 publications

References 65 publications

Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

Hidrolisado Proteico de Mucosa Suína como estimulante alimentar para juvenis de tilápia do Nilo

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

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