Maximising the value of marine by-products

Abstract

Part 1 Marine by-products characterisation, recovery and processing: Physical and chemical properties of protein by-products from seafood waste Physical and chemical properties of lipid by-products On-board handling of marine by-products to prevent microbial spoilage, enzymatic reactions and lipid oxidation Recovery of by-products from seafood processing streams Increasing processed flesh yield by recovery from marine by-products Enzymatic methods for marine by-products recovery Chemical processing methods for protein recovery from marine by-products and underutilized fish species. Part 2 Food uses of marine by-products: By-catch, underutilized species and underutilized fish parts as food ingredients Mince from seafood processing waste and surimi as food ingredients Aquatic food protein hydrolysates Functional properties of protein powders from underutilized marine fish and seafood products Marine oils from seafood waste Collagen and gelatine from marine by-products Seafood flavour from processing by-products Fish and bone as a calcium source Chitin and Chitosan from marine by-products Marine enzymes from seafood by-products Antioxidants from marine by-products Pigments from by-products of seafood processing. Part 3 Non-food uses of marine by-products: By-products from seafood processing for agriculture and animal feeds Using marine by-products in pharmaceutical, medical and cosmetic products Bio-diesel and bio-gas production from seafood processing by-products Composting of seafood wastes.