Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

Özyurt, Gülsün; Özkütük, Ali Serhat; Uçar, Yılmaz; Durmuş, Mustafa; Özoğul, Yeşim

doi:10.1111/ijfs.13954

Cited by 13 publications

(6 citation statements)

References 29 publications

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“…4F and 5E). Thus, if ensilaging is done >22 °C, it is important that the correct oxidation markers are used if aiming at a high quality fish silage and/or at extracting high-quality oils for feed or human consumption 26 . For the latter, lipid oxidation should be kept within the acceptable limits for edible oils set by the GOED Voluntary Monograph 59 .…”

Section: Optimization Of the Ensilaging Processmentioning

confidence: 99%

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Sajib

Albers

Langeland

et al. 2020

Sci Rep

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The aims of this study were to investigate the effect of temperature, time and stirring on changes in protein degree of hydrolysis (DH), free amino acids (FAA), lipid oxidation and total volatile basic nitrogen (TVB-N) during ensilaging of herring (Clupea harengus) filleting co-products. Results showed that temperature and time, and in some cases the interaction effect between these two factors, significantly influenced all the studied responses. Increasing ensilaging temperature and time from 17 to 37 °C and 3 to 7 days, respectively, increased DH, FAA, and TVB-N content from 44.41 to 77.28%, 25.31 to 51.04 mg/g, and 4.73 to 26.25 mg/100 g, respectively. The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) did not increase with time at temperatures above 22 °C, while 2-pentylfuran increased up to 37 °C. Based on the process parameters and responses investigated in this study, and considering energy requirements, it was suggested to perform ensilaging at ambient temperatures (i.e. around 20 °C) with continuous stirring at 10 rpm for 1-3 days; the exact length being determined by the desired DH. Along with population growth and an increased awareness about the role of protein in a healthy diet, the demand for seafood convenience products is steadily growing 1-6. As a result, around 70% of all caught/farmed fish is today processed before final sale, in turn generating around 20-80% co-products depending on the type of fish and level of processing 7. These co-products can be valorized to feed or potentially to food ingredients by ensilaging, which according to the definition of green chemistry proposed by Anastas and Warner 8 , can be described as a "green" process. Ensilaging has several advantages over e.g. fishmeal production such as lower energy and investment requirements, and the flexibility to start the process even in smaller scales at small fish processing sites where fishmeal production is not economically feasible 9-11. Another important aspect is that an acid preserved ensilaging product (i.e. silage) does not putrefy and is considered as almost sterile 9. Ensilaging can thus be used to stabilize sensitive fish co-products right after their generation. The principle of ensilaging is quite simple; minced fish co-products are mixed with organic acids (e.g. formic acid) to lower the pH to a value below 4.0, which preserves co-products against bacterial growth and at the same time induces endogenous protease-mediated autolysis 10. Several studies have reported positive outcomes in animals using silage in their diet 12,13 , e.g. improved growth performance, immunological status, health and welfare, which is believed to be due to the short-chain peptide contents of silage. Further, the amino nitrogen is more readily absorbed from short-chain peptides (2-6 amino acids

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Section: Optimization Of the Ensilaging Processmentioning

confidence: 99%

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Sajib

Albers

Langeland

et al. 2020

Sci Rep

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show abstract

“…Different fish forms can also be utilised to enhance the nutritional value of various foods (Desai et al ., 2019). It has been reported that even the oils recovered from fish by‐product or waste can be a good source of nutrition due to their polyunsaturated fatty acid content (Özyurt et al ., 2019). Consumption of fish has been shown to reduce the risk of coronary heart disease, decreases mild hypertension and prevents certain cardiac arrhythmias (Sidhu, 2003).…”

Section: Introductionmentioning

confidence: 99%

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Öz¹

2020

Int J of Food Sci Tech

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Summary The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non‐detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

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“…The utilization of discard or by‐products of seafood processing as animal feed has been demonstrated to be economically viable since it is not only a method of waste disposal but also an alternative for feeding livestock. The use and disposal of product waste are challenging because of its inadequate biological stability, high water content, high potential for rapid auto‐oxidation, potentially pathogenic nature, and high level of enzymatic activity (Özyurt, Özkütük, et al, 2019; Özyurt, Ozogul, et al, 2019). Therefore, the production of fish hydrolysates has a promising potential to produce high‐quality animal feed and disposal of fish discards and by‐product.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the quality parameters of hydrolysates obtained from fish by‐products using response surface methodology

Korkmaz

Tokur

2022

Food Processing Preservation

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Fish protein hydrolysates (FPH), which comprise a combination of small protein or peptide and free amino acids, may be suitable for use in a variety of applications. For this purpose, the hydrolysis process was carried out for the by-products of trout, whiting, and anchovy with alkaline protease, protamex, and flavourzyme, and the quality of the protein hydrolysate generated under optimized conditions was determined by proximate compositions, amino acid contents, heavy metal, and trace element levels and peptide molecular weight sizes. The time, temperature, and enzyme proportions were determined according to the hydrolysis degree (DH%) under optimum conditions identified by response surface methodology (RSM). The crude protein, lipid, and ash contents of trout, whiting, and anchovy by-products hydrolysates ranged from 77.03% to 88.54%, 3.28% to 6.12%, and 8.18% to 16.8% for dry matter, respectively.Considering the total amino acid contents, the highest number of amino acids was aspartic and glutamic acid in all fish and enzyme groups. In terms of essential amino acids, the highest concentrations of cystine, histidine, lysine, and methionine were found in anchovy by-product hydrolysates produced using the flavourzyme. Using FAO/WHO reference protein as a base, lysine was found to have the highest chemical score for trout by-products hydrolysates using protamex (85.14%), whiting byproducts hydrolysates using alkaline protease (83.66%), and anchovies by-products hydrolysates using flavourzyme (88.45%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the electrophoresis pattern of the hydrolysates of trout, whiting, and anchovy by-products optimized with the RSM using alkaline protease, protamex, and flavourzyme enzymes showed variations depending on the enzyme type and fish by-products.

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Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

Cited by 13 publications

References 29 publications

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Investigation of the quality parameters of hydrolysates obtained from fish by‐products using response surface methodology

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