Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes

Hilmarsdóttir, Guðrún Svana; Ögmundarson, Ólafur; Arason, Sigurjón; Guðjónsdóttir, María

doi:10.1016/j.jclepro.2022.130880

Cited by 10 publications

(3 citation statements)

References 12 publications

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“…Within capture fisheries, currently, the use of fuel relative to the amount caught is the key driver. Small pelagic species like herring have in relative terms the lowest GHG emission, while fishery for flounders, halibuts, farmed shrimps, and soles have the highest GHG emission ( 59 ). Other species like cod, hake and haddocks, and farmed salmon are in between.…”

Section: The Nordics Evaluated Through the Lens Of Fao/whos Guiding P...mentioning

confidence: 99%

Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

Meltzer,

Eneroth,

Erkkola

et al. 2024

Food & Nutrition Research

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The terms ‘Nordic countries’ or ‘The Nordics’ include the five countries Denmark, Finland, Island, Norway, and Sweden. This review includes evaluation of the Nordic countries against Food and Agricultural Organisation (FAO)/World Health Organizations’ (WHO) guiding principles for healthy, sustainable diets with respect to environmental impact (principles #9 – #13) and sociocultural aspects (principles #14 – #16). A food systems perspective is taken to summarize and discuss the most important challenges and opportunities for achieving sustainable diets. Food system, food security, self-sufficiency, and resilience perspectives are applied. The information can underpin decisions when developing and implementing Food Based Dietary Guidelines (FBDG) in the Nordics. None of the Nordic countries are on track to reach the 2030 UN climate and biodiversity goals. We describe how food production, processing, and consumption contribute to these and other environmental challenges, and what kinds of dietary changes/transitions consistent with these goals are required. A major challenge is the high production and consumption of meat and too low consumption of fish, vegetables, and fruits. Meat production is a major source of emissions and, together with farmed fish, heavily dependent on imported feed ingredients, leaving a large land-use and water footprint in exporting countries while domestic land resources are not used optimally. Dietary patterns have changed drastically over the past 50 years, and in large parts of the population, meat consumption has doubled since the 1970s, rendering historic food culture less useful as a basis for present-day recommendations. The Nordics have Europe’s lowest use of antibiotics in animal and fish production and have made some progress in reducing food waste along the food chain. A major opportunity is better alignment of food production and consumption based on local or regional production potentials, in conjunction with better and more constructive integration with the global food system while integrating novel technologies to reduce emissions and resource use.

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Section: The Nordics Evaluated Through the Lens Of Fao/whos Guiding P...mentioning

confidence: 99%

Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

Meltzer,

Eneroth,

Erkkola

et al. 2024

Food & Nutrition Research

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“…Lowering the temperature to 85 • C resulted in more effective lipid separation during the process, and thus, also a lower lipid content in the final fishmeal, making it both more valuable and more stable. Furthermore, a life cycle assessment (LCA) of the process indicated that lowering the cooking temperature to 85 • C had a positive impact on the evaluated environmental categories [5], indicating that small process changes can also benefit the sustainability of the process. In addition, the two studies identified that the drying and evaporation stages require optimization to allow the production of food-grade products for human consumption, instead of the current lower-value fishmeal and fish oil.…”

Section: Chemical Changes During Fishmeal and Oil Processingmentioning

confidence: 99%

“…Traditional fishmeal and oil processes from pelagic fish species have remained unchanged for decades [1][2][3]. Moreover, the variation in water, protein, and lipid content in the processing streams during fishmeal processing of pelagic fishes is extreme due to the high variation in the raw material that enters the process [1,4,5]. The raw material often includes several species, cut-offs, heads, bones and guts, and the availability of species is highly seasonal [1,6].…”

Section: Introductionmentioning

confidence: 99%

Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing

Gudjónsdóttir,

Hilmarsdóttir,

Ögmundarson

et al. 2024

Foods

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Near-infrared spectroscopy has become a common quality assessment tool for fishmeal products during the last two decades. However, to date it has not been used for active online quality monitoring during fishmeal processing. Our aim was to investigate whether NIR spectroscopy, in combination with multivariate chemometrics, could actively predict the changes in the main chemical quality parameters of pelagic fishmeal and oil during processing, with an emphasis on lipid quality changes. Results indicated that partial least square regression (PLSR) models from the NIR data effectively predicted proximate composition changes during processing (with coefficients of determination of an independent test set at RCV2 = 0.9938, RMSECV = 2.41 for water; RCV2 = 0.9773, RMSECV = 3.94 for lipids; and RCV2 = 0.9356, RMSECV = 5.58 for FFDM) and were successful in distinguishing between fatty acids according to their level of saturation (SFA (RCV2=0.9928, RMSECV=0.24), MUFA (RCV2=0.8291, RMSECV=1.49), PUFA (RCV2=0.8588, RMSECV=2.11)). This technique also allowed the prediction of phospholipids (PL RCV2=0.8617, RMSECV=0.11, and DHA (RCV2=0.8785, RMSECV=0.89) and EPA content RCV2=0.8689, RMSECV=0.62) throughout processing. NIR spectroscopy in combination with chemometrics is, thus, a powerful quality assessment tool that can be applied for active online quality monitoring and processing control during fishmeal and oil processing.

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Nile tilapia and gilthead seabream dietary self-selection of alternative feeds

Mendes,

Conceição,

Dias

et al. 2024

Fish Physiol Biochem

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Classical assessments of new fish feeds are anthropocentric, focusing mainly on growth. Although this methodology is accurate, it does not consider the fish’ perspective. This study aimed to investigate the behavioural responses and feed preferences of Nile tilapia (Oreochromis niloticus) and gilthead seabream (Sparus aurata) through a self-selection trial using self-feeders. Both species were offered three feeds: a control (PD) commercial-like feed and two diets (ORG1 and ORG2) formulated with different inclusions of alternative ingredients to address some of the current environmental concerns and/or ethical issues often associated with commercial formulations. Three groups of tilapia with an average weight of 163.0 g ± 4.3 g (mean ± SD) and four groups of seabreams with 174.7 g ± 27.0 g were tested. Tilapia exhibited a preference for ORG2 (46.5%), influenced by the sensory properties of the feed and post-ingestion signals. Seabream did not show a preference for any feed. These findings highlight the effectiveness of self-selection experiments in allowing fish to express their feeding behaviour and preferences. Therefore, this approach should be considered in the initial screening and design of new aquaculture feeds and ingredients.

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Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes

Cited by 10 publications

References 12 publications

Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing

Nile tilapia and gilthead seabream dietary self-selection of alternative feeds

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