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Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

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An Erratum to this article was published on 16 May 2017

Abstract

Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products. Strict legislation regulates the utilization of various animal-based co- and by-products, representing a major hurdle if not addressed properly. Thorough understanding and optimization of all parts of the production chain, including conservation and processing, are important prerequisites for successful upgrading and industrial implementation of such products. This review includes industrially applied technologies such as freezing/cooling, acid preservation, salting, rendering and protein hydrolysis. In this regard, it is important to achieve stable production and quality through all the steps in the manufacturing chain, preferably supported by at- or online quality control points in the actual processing step. If aiming for the human market, knowledge of consumer trends and awareness are important for production and successful introduction of new products and ingredients.

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Abbreviations

ABPs:

Animal by-products

BAPs:

Bioactive peptides

BSE:

Bovine spongiform encephalopathy

EU:

European Union

FTIR:

Fourier-transform infrared

TSE:

Transmissible spongiform encephalopathy

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Acknowledgements

Grants 262308 and 262300 from the Norwegian Research Council are acknowledged.

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Authors and Affiliations

  1. Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway

    Tone Aspevik & Åge Oterhals

  2. Nofima AS, P.B. 210, 1431, Ås, Norway

    Sissel Beate Rønning, Sileshi Gizachew Wubshet, Nils Kristian Afseth & Diana Lindberg

  3. Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway

    Themistoklis Altintzoglou, Asbjørn Gildberg & Ragnhild Dragøy Whitaker

  4. Ildervegen 27, 9017, Tromsø, Norway

    Asbjørn Gildberg

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  1. Tone Aspevik
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  7. Nils Kristian Afseth
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  8. Ragnhild Dragøy Whitaker
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  9. Diana Lindberg
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Corresponding author

Correspondence to Diana Lindberg.

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Funding

This work is partly funded by Grants 262308 and 262300 from the Norwegian Research Council.

Conflict of interest

Authors Aspevik, T., Oterhals, Å., Rønning, S. B., Altintzoglou, T., Wubshet, S. G, Gildberg, A., Afseth N. K., Whitaker, R. D., and Lindberg, D. declare that they have no conflicts of interest.

Additional information

The original version of this article was revised: The spelling of the fourth author was incorrect. The correct name is Themistoklis Altintzoglou.

This article is part of the Topical Collection “Chemistry and Chemical Technologies in Waste Valorization”; edited by Carol Sze Ki LIN.

An erratum to this article is available at http://dx.doi.org/10.1007/s41061-017-0146-3.

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Aspevik, T., Oterhals, Å., Rønning, S.B. et al. Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry. Top Curr Chem (Z) 375, 53 (2017). https://doi.org/10.1007/s41061-017-0143-6

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  • DOI: https://doi.org/10.1007/s41061-017-0143-6

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