Article | REF: BIO9150 V1

Marine by-products processing

Authors: Charles DELANNOY, Mathilde COQUELLE

Publication date: May 10, 2017

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Overview

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ABSTRACT

By-products make up 50% of the weight of marine catches. Composed of parts not consumed directly by humans (heads, bones, skin, shells, etc.), they are rich in proteins, lipids, minerals and active entities of interest. They can be processed into various products: fishmeal, hydrolyzates, oil, mince, aromas, collagen, minerals, fertilizer, etc. Various processes are needed to stabilize, separate, purify, functionalize and concentrate the substances of interest. This article details the different marine byproducts, the processing and technologies used to transform them, and the applications of the end-products.

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AUTHORS

  • Charles DELANNOY: Chemical engineer, École des Hautes Études Industrielles, Lille - Manager, Procidys, Wimereux, France

  • Mathilde COQUELLE: Agri-food engineer from ISA (Institut supérieur d'agriculture) - Project Manager, Procidys, Wimereux, France

 INTRODUCTION

Marine by-products represent on average 50% of the weight of the caught product. Only 50% is directly consumed in the form of fillets or meat. Adding value to marine by-products is therefore a real challenge.

Against a backdrop of declining landed volumes, adding value to co-products can provide :

  • additional income for fishing, primary and secondary processing companies;

  • a complementary source of marine proteins on the food market;

  • high value-added molecules with interesting properties;

  • a response to the issue of sustainable development by transforming waste into raw materials, thus contributing to a process of resource preservation and optimization of resource use.

Various processes are used to obtain products with varying degrees of added value: cooking in the case of flour, hydrolysis to solubilize proteins, mechanical separation to obtain pulp, centrifugal decantation to extract oil and solubilized proteins, filtration to extract and concentrate molecules of interest, and drying to stabilize the products obtained.

Technological choices depend on the volumes available, the investment required, the content of compounds of interest - which varies widely from one species to another - and market expectations.

The article presents the main uses and illustrates the wide range of possible uses for these co-products.

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KEYWORDS

hydrolyzates   |   fish meals   |   fish oils   |   marine ingredients


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Adding value to marine by-products