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Sustainable Valorization of Seafood Processing By-Product/Discard

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Waste to Wealth

Part of the book series: Energy, Environment, and Sustainability ((ENENSU))

Abstract

Seafood is one of the major food products for human consumption and is an important part of the diet in many countries. However, huge amount of non-edible by-products (viscera, head, skin, scales, bones, etc.) are generated from the seafood processing operations annually. Generally, some of the seafood by-products are utilized as low-price ingredients through the mass transformation into a single product such as fish meal, fish oil, fertilizer/manure, fish silage, fish sauce, and protein hydrolysates, but the main bulk is dumped at sea/river or landfill, creating both disposal and pollution problems. It has been noted that these by-products contain valuable components including bioactive peptides, collagen and gelatin, oligosaccharides, fatty acids, enzymes, calcium, water-soluble minerals, vitamin, carotenoids, chitin, chitosan, biopolymers. These seafood-derived components have potential application in food, cosmetic, pharmaceutical, environment, biomedical, and other industries. Other than that, they are promising source for biofuel production. Thus, present chapter summarizes and highlights the need for an efficient by-product/discard reduction strategies and by-product/discard valorization that can provide viable and profitable options for seafood by-product/discard processing.

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Authors and Affiliations

  1. Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Academy of Scientific and Innovative Research, Mysuru, 570 020, India

    P. V. Suresh, Tanaji G. Kudre & Lidiya C. Johny

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  1. P. V. Suresh
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  2. Tanaji G. Kudre
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  3. Lidiya C. Johny
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Correspondence to P. V. Suresh .

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  1. DBT-Energy Bioscience Overseas Fellow, DBT-IOC Center for Advanced Bio-Energy Research, Indian Oil Corporation Limited R & D Campus, Faridabad, Haryana, India

    Reeta Rani Singhania

  2. Department of Civil Engineering, Indian Institute of Technology Kanpur, Kanpur, Uttar Pradesh, India

    Rashmi Avinash Agarwal

  3. Department of Biotechnology, Arunai Engineering College, Tiruvannamalai, Tamil Nadu, India

    R. Praveen Kumar

  4. Biofuels and Biorefineries Section, Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India

    Rajeev K Sukumaran

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Suresh, P.V., Kudre, T.G., Johny, L.C. (2018). Sustainable Valorization of Seafood Processing By-Product/Discard. In: Singhania, R., Agarwal, R., Kumar, R., Sukumaran, R. (eds) Waste to Wealth. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-10-7431-8_7

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