Byproducts of Aquaculture Processes: Development and Prospective Uses. Review

Lopera, Leidy Maritza Sierra; Rincón, Cindy Tatiana Sepúlveda; Mazo, Priscilla Vásquez; Moreno, Omar Alfredo Figueroa; Montoya, José Edgar Zapata

doi:10.17533/udea.vitae.v25n3a03

Cited by 17 publications

(8 citation statements)

References 23 publications

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“…In the viscera of the same species, the protein level varies around 8% (DM) whereas the lipid level was about at 44% (DM) and ash content ranges around 1% (DM). In the skeleton of tilapia (Oreochromis niloticus), the protein content reaches 50% (DM), the lipid fraction exceeds 30% (DM) and ash is around 15% (Sierra Lopera et al 2018). In anchovies, the protein and fat contents (% DM) of by-products are 46% and 34% for head, 41% and 25% for frame, and 31% and 62% for viscera, respectively (Gencbay and Turhan 2016).…”

Section: Strengthsmentioning

confidence: 99%

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Gasco

Acuti

Bani

et al. 2020

Italian Journal of Animal Science

179

129

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This paper reviews current knowledge on two feedstuffs, that is, insect meal and fish by-products, as alternatives to conventional animal protein sources. After an introductory part that highlights the need for sustainable development of animal production, the alternative protein sources are discussed. In particular, after providing some indications on their production and supply focussing on EU, a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis was performed to identify the key factors that could help or impair the development of both protein sources production sectors. Finally, future perspectives are presented. The use of processed animal proteins derived from insects in farmed fish feeding is recognised by the EU legislation that authorises the use of proteins from seven insect species and the allowed substrates to rear insects. Insects have several advantages in nutritional value and the amino acid composition of their proteins generally meet animal requirements for good growth and health. The SWOT analysis indicated that insect meals can be considered as feed functional ingredients with beneficial properties that depend on the insect species, rearing system adopted, and the substrate used for their growth. Insects are expected to be increasingly used as a replacement for conventional animal-derived proteins, especially in aquafeeds. In the section regarding fishery and aquaculture by-products, the potential use of raw materials obtained during seafood processing is discussed. Peptides and amino acids recovered from as hydrolysed proteins can be used in animal feeds to partially substitute conventional protein feedstuffs thus providing nutrients, bioactive compounds and feed additives for animals. The SWOT analysis identified opportunities and weaknesses. Both the alternative protein sources are promising alternative feed ingredients for livestock production. HIGHLIGHTSThe sustainable development of animal production sector needs alternative protein sources for feeds formulation. Insects and fishery-and aquaculture by-products represent optimal alternative protein sources. A SWOT analysis has identified the key factors for the development of both protein sources production sectors. ARTICLE HISTORY

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Section: Strengthsmentioning

confidence: 99%

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Gasco

Acuti

Bani

et al. 2020

Italian Journal of Animal Science

179

129

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“…From the previous research, it is clear that Salmon aquaculture production in Norway has a well-monitored cost, both environmental and financial, leading to the conclusion that the harvested Salmon is a worthy biomass and the demands for it to be efficiently processed and utilized to the maximum level are reasonable from several perspectives. However, a major portion of the harvested Salmon mass does not end up as food products [2,[11][12][13] but instead, as waste material or processing by-products that, in the best cases, go to other non-food uses and can be counted as a food loss.…”

Section: Norwegian Salmon Farming (Background Information)mentioning

confidence: 99%

Systems Engineering Approach to Food Loss Reduction in Norwegian Farmed Salmon Post-Harvest Processing

Abualtaher

Bar

2020

Systems

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The United Nations 2030 Agenda for Sustainable Development set the target of halving per capita global food waste and reducing food losses, including post-harvest losses. Food loss is a significant global challenge rising from the decrease in food quantities available for human consumption because of decisions and actions taken by food manufacturers and suppliers before it even reaches the retail market. Food loss within the Norwegian farmed salmon post-harvest processing system could be reduced by making change in the system’s behavior. This study, by following systems engineering principles, aimed to develop insight into the salmon post-harvest processing system’s behavioral dynamics causing current food loss and to consider conceptual keys to solutions. This study tied the food loss problem to systemic behavior of byproducts downgrading to non-food uses as the major cause. The decisions made on the materials flow are based on product design, quality control, and environmental solutions. Making a decision to conserve byproduct materials by prioritizing keeping them within the human food chain requires supportive data on their true potential as a food source. The system’s information pool that decision makers rely on can be fortified with the system’s engineering multidisciplinary outcomes that will enable the necessary paradigm shift to achieve the quested food loss reduction.

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“…In addition, several investigations have demonstrated that fish protein hydrolysates as well as their peptides with a specific amino acid sequence exhibit antioxidant, antihypertensive, neuroactive immunomodulatory, antimicrobial, hormonal and mineral regulating, antithrombotic, and anticarcinogenic properties, among others. Also, food-grade microbial enzymes such as alkalase®, flavourzyme®, and protamex TM , from plant sources (such as papain) and animal sources (pepsin and trypsin) have been used to produce antioxidant peptides (Samaranayaka and Li-Chan 2011;Sierra-Lopera et al, 2018).…”

Section: Antioxidant and Chelating Activities From Lion Fish (Pteroismentioning

confidence: 99%

“…Several studies have established the relationship between biological activity and molecular weight of peptides, being the fractions with molecular weight between 1-4kDa of interest for pharmaceutical use (Sierra-Lopera et al, 2018).…”

Section: Antioxidant and Chelating Activities From Lion Fish (Pteroismentioning

confidence: 99%

“…), heads of Bluefin leatherjacket (Navodon septentrionalis), skin of Grass carp (Ctenopharyngodonidella), viscera of Squid (Ommastrephes bartrami), muscle of Blue mussel (Mytilus edulis) and Patin (Pangasius sutchi). In addition, calcium chelating peptides have been obtained from scales and bones of Atlantic salmon (Salmo salar L.) and Nile tilapia (Oreochromis niloticus), and dietary supplements obtained from White fish (Brand: Seagest™), Molva (Brand: MOLVAL®), Cod (Brand: Norland Hydrolyzed Fish Collagen), sardine (Brand: Valtyron®) are already marketed in France, the United States and Japan (Sierra-Lopera et al, 2018). Jensen et al (2013) has reported that enzymatic hydrolyzates from hake, Hoki, blue mussel and Atlantic salmon have antioxidant capacity.…”

Section: Antioxidant and Chelating Activities From Lion Fish (Pteroismentioning

confidence: 99%

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Antioxidant and chelating activities from Lion fish (Pterois volitans L.) muscle protein hydrolysates produced by in vitro digestion using pepsin and pancreatin.

Chel‐Guerrero¹,

Cua-Aguayo²,

Betancur‐Ancona³

et al. 2020

Emir J Food Agric

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The aim of the present research was to determine the antioxidant, and Cu2+ and Fe2+ chelating activities, amino acid content and estimated molecular weight of proteins and peptides from lion fish muscle-derived hydrolysates obtained by enzymatic hydrolysis with pepsin and pancreatin. The fillets were freeze-dried and hydrolysis was performed, taking aliquots at different times. The degree of hydrolysis, antioxidant activity against ABTS+ and DPPH, Cu2+ and Fe2+ chelating activity, as well as molecular weight estimated by SDS-PAGE and amino acid content by HPLC was determined. The highest degree of hydrolysis (DH) was at 180 min (37.75%). SDS-PAGE showed proteins with an estimated molecular weight of 45,259 and 42,487 Da, which could be associated with myofibrillar proteins. The progressive degradation of proteins by enzymes was also observed, detecting polypeptides with a EMW of 5,988 and 4,954 Da in the most representative hydrolysates. The H40 hydrolysate exhibited the highest ABTS and DPPH radical depuration activity, with values of 107.31 mM/mg protein and 54.27%, respectively. The iron and copper chelating activity was related to DH, since the highest values of iron and copper chelating activity were obtained in hydrolysates H120 and H140, with 90.83% chelation of Cu2+ and 56.33% chelation of Fe2+, respectively with no significant differences compared to subsequent times. In addition, the antioxidant and chelating activities were possibly related to Trp, Cys, Lys, Pro and Arg content. Lion fish muscle hydrolysates could be a potential source of functional ingredients due to their in vitro antioxidant and chelating activity.

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Byproducts of Aquaculture Processes: Development and Prospective Uses. Review

Cited by 17 publications

References 23 publications

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Systems Engineering Approach to Food Loss Reduction in Norwegian Farmed Salmon Post-Harvest Processing

Antioxidant and chelating activities from Lion fish (Pterois volitans L.) muscle protein hydrolysates produced by in vitro digestion using pepsin and pancreatin.

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