Valorization of American lobster ( Homarus americanus ) cooking waters: Preparation and characterization of a food ingredient

Abstract

Food processing generates voluminous quantities of by-products and wastes. These wastes can be solid or they may be liquid, resulting from the use of water at different processing steps (Chandrasekaran, 2013;Gowthaman et al., 2013). These liquid effluents, especially those with high organic content, have an important environmental impact (Roy et al., 2014).Effluent discharges from seafood industries are important contributors to organic pollution of the coastal waters of Atlantic Canada (Theriault et al., 2007). These wastewaters come from various processing steps, each step producing effluents with different characteristics. Among these, cooking waters typically have a high organic polluting load when released into the environment. However, they also contain valuable biomolecules such as proteins

Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters: An Integrated Process of Flocculation and Reverse Osmosis

“…Forghani et al [2] recovered protein-enriched biomasses from shrimp boiling wastewaters by a combination of flocculation and dissolved air flotation, with a protein yield of 68-97%. Tremblay et al [16,17] studied the concentration of aromatic fractions of snow crab cooking wastewaters by reverse osmosis, obtaining an aromatic concentrate with 92% of the total dry residues (formed by lipid, proteins, and minerals). When processing lobster cooking wastewaters by reverse osmosis, they obtained a fraction composed of minerals (60.4%), proteins (30.0%), and desirable aroma compounds.…”