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Seafood Processing By-products: Collagen and Gelatin

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Seafood Processing By-Products

Abstract

With the rapid development of the fish processing industry, large amounts of fish skin, scales, and bone are produced and considered as waste every year around the world. However, this waste, such as the fish skin, contains collagen in abundance, which can be used as ingredients for food, medicine, cosmetics, etc. Thus, the utilization of waste from the fish processing industry can not only produce value-added products from low-cost resources, but also reduce pollution to the environment. This chapter focuses on the production and utilization of fish collagen and gelatin, as well as their structural, compositional, physicochemical, and functional properties.

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Acknowledgments

The authors would like to thank the financial support from the Fundamental Research Funds for the Central Universities (Project 2013PY096) and the Ministry of Scientific and Technology China (Grant No. 2012BAD28B06).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

    Chenjie Wang, Tong Chang, Liu Shi, Hong Yang & Leonard Tambalu

  2. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

    Hong Yang

  3. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, 430070, China

    Hong Yang

  4. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, 430070, China

    Hong Yang

  5. State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

    Min Cui

  6. Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

    Min Cui

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  1. Chenjie Wang
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  2. Tong Chang
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  3. Liu Shi
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  4. Hong Yang
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Correspondence to Hong Yang or Min Cui .

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  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)

    Se-Kwon Kim

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Wang, C., Chang, T., Shi, L., Yang, H., Cui, M., Tambalu, L. (2014). Seafood Processing By-products: Collagen and Gelatin. In: Kim, SK. (eds) Seafood Processing By-Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9590-1_12

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