Mackerel Processing Research Articles

Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction

As global fish consumption rises, a large amount of waste is generated that is generally neglected. Considering the value embedded in these resources, sustainable methods become more important in extracting valuable ingredients from fish processing residues. Enzymatic hydrolysis is a fast and easily reproducible method for recovering protein ingredients and obtaining valuable by-products. To confirm its advantages, an environmental and economic impact assessment is essential. This study overviewed the sustainability and economic viability of extracting protein compounds and oil from Atlantic mackerel processing residues using enzymatic hydrolysis. Life cycle assessment (LCA) and life cycle cost analysis (LCCA) methods were employed. It was found that the climate change impact of the whole process was 0.073 kg CO2-eq per 1 g of fish protein hydrolysate (FPH). As the process produces FPH as the main product and fish oil as the by-product, economic allocation was used to distribute the impacts of FPH and fish oil. The findings of the LCCA showed that producing 1 g of FPH costs EUR 3.68. The contribution analysis indicated the crucial role of electricity and fish in environmental impacts. To ensure the accuracy of the calculation, the results of an LCA study published previously were recalculated. The sensitivity analysis showed that the results were susceptible to the region and source of electricity production. This research provides valuable insights into the sustainability and economic aspects of using enzymatic hydrolysis for extracting protein ingredients and oils from Atlantic mackerel. This can inform future investigations of environmentally friendly and economically viable solutions for extracting fish ingredients.

Distribution and Effects of Selenoneine by Ingestion of Extract from Mackerel Processing Residue in Mice.

Selenoneine is an organic selenium compound contained in blood and dark muscle of fish. It has a strong antioxidative capacity and is considered useful as a new functional food material. However, the distribution and effects of selenoneine in the mammalian body have not been thoroughly examined. In this study, a selenoneine-rich mackerel extract was developed and fed to mice at 0.07% in standard rodent chow (ME diet) for 32days to examine its distribution in the body. Selenoneine was distributed in the liver, kidney, and spleen in mice fed with mackerel extract, but it was not distributed in the plasma or erythrocytes. Moreover, concentrations of the major selenium-containing protein were not affected by the mackerel extract. The results of this study suggest that selenoneine is absorbed in the body following ingestion of low doses in crude material and preferentially accumulates in organs and later distributes in erythrocytes. Biochemical analyses of plasma in male mice showed that the glucose level was significantly increased and LDL-cholesterol level was significantly decreased by ME diet feeding. The results indicate that male mice are sensitive to ME diet.

The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing

The roles of enzymatic (Lipoxygenases, LOX) oxidation and autoxidation in the dry-cured processing of mackerel were investigated by adding exogenous substances in this study. Four groups, namely control, chlorogenic acid (inhibiting LOX activity), EDTA-2Na (inhibiting autoxidation), and exogenous LOX (adding eLOX), were assigned. The results showed that lipid oxidation of mackerel was reduced by inhibiting LOX activity and autoxidation, while adding eLOX promoted lipid oxidation. Inhibition of LOX activity and autoxidation suppressed fatty acid accumulation mainly in the air-drying and curing stage, respectively. The total contents of key flavors in the mackerel during dry-cured processing were decreased by inhibiting LOX activity and autoxidation, and the former inhibitory effect was stronger than autoxidation, while it was corresponding increased through adding eLOX, of particular in the later stage of air-drying. Collectively, LOX could promote the flavor formation of the mackerel in the dry-cured processing, which could be applied in the flavor adjustment of aquatic products or some similar fields.

Combined electrocoagulation and electrooxidation treatment system for real effluents from the fishing industry

Fishing industries are characterized by high water consumption and a considerable content of organic matter and salt in their wastewater. In this work, a combined electrochemical process was studied at laboratory scale for the treatment of real wastewater from the processing of mackerel from an industrial facility located in the province of Buenos Aires that discharges to the sewer, which the plant is currently using and does not produce an effluent in discharge conditions. Taking advantage of the high conductivity of these effluents, in the electrocoagulation stage with aluminum anodes, it was possible to remove the coarsest fraction of suspended matter, achieving a Chemical Oxygen Demand (COD) removal of about 60%, at pH 7.5, showing a higher efficiency over the conventional treatment. Despite this superiority, the necessary removal was still not achieved; therefore, the wastewater treated by electrocoagulation was then subjected to electrooxidation, using a graphite anode and a titanium cathode, and with a first-order oxidation kinetics, achieving a final COD value lower than the discharge limit, after 7.5 min of processing at pH 6, obtaining an efficient treatment for removal of high concentrations dissolved organic matter and colloidal/suspended particles in this kind of effluent. All treatments were performed in batches.The removal of pollutants in the wastewater was verified by means of spectroscopic and voltammetric techniques; at the same time, these techniques, together with SEM-EDX analysis, proved the superiority of electrocoagulation over chemical coagulation. This study laid the groundwork for the design of modifications to the plant to achieve discharge parameters in accordance with current legislation.

The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing

Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic changes of volatile compounds and lipids in the mackerel, and the lipidomics based on UPLC-Orbitrap/MS technique during dry-cured processing were investigated. The results showed that endogenous lipases activities in dry-cured mackerel decreased. The dry-cured processing of mackerel had significant effects on its lipid classes and content. The contents of Arachidonic acid (C20:4n6), docosapentaenoic acid (C22:5n3), linoleic acid (LA, C18:2n6), alpha-linolenic acid (C18:3n3), eicosatrienoic acid (C20:3n3) and docosahexaenoic acid (DHA, C22:6n3) increased during dry-cured processing. A total of 38 kinds of volatile compounds were detected in the dry-cured mackerel, 12 of which were derived from fatty acid oxidation. Among 30 lipid metabolites (FC ≥ 2 and VIP > 2), phosphatidylethanolamine (PE, 19:0/22:6) accounted for the highest content, and its difference between three stages was the most obvious. Glycerophospholipid and sphingolipid metabolisms were the most important metabolic pathways involved in dry-cured processing.

Analisis Kelayakan Usaha Pengolahan Ikan Layang Kering di UD. Mutiara Laut Desa Sumberanyar Kabupaten Probolinggo

The purpose of this study was to analyze the business feasibility of the dried scad mackerel (Decapterus spp.) processing At UD. Mutiara Laut. This research uses the case study method and was conducted in February 2020. The data collection method uses observation and interviews with business owners. The data used are primary and secondary data. The results showed that the profits of the dried scad mackerel processing at UD. Mutiara Laut in one month amounting to IDR 63,887,479. R / C ratio of 1.08. This means that the dried scad mackerel processing at UD. Mutiara Laut is profitable and feasible to be developed.

Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products

The present study investigated phospholipid content, fatty acid composition and the positional distribution (sn-1,3 and sn-2) of n-3 fatty acids in four blue mackerel processing by-products (head, skin, roe, and male gonad). Total lipid was extracted using hexane/ethanol (1:2) and the analyses were carried out using NMR and GC-FID techniques. On the basis of g wet tissue, blue mackerel roe was a better source of phospholipids (38.6 µmol), compared to head (9.89 µmol), skin (13.5 µmol), and male gonad (10.0 µmol). Total lipid extracted from roe was found to have a higher proportion of n-3 fatty acids (44.4%) including EPA (11.3%) and DHA (27.5%), compared to head (total n-3 = 36.6%; EPA, 9.08%: DHA, 21.9%), skin (total n-3 = 34.8%; EPA, 9.63%; DHA, 19.5%) and male gonad (total n-3 = 42.5%; EPA, 12.1%; DHA, 24.7%). The proportion of EPA in the sn-2 position was substantially higher in fish roe (12.6%) compared to the other by-products (head, 1.91%; skin, 2.22%; male gonad, 2.02%). However, the DPA and DHA content in the sn-2 position did not vary significantly among the various parts (p > 0.05). Phospholipid esterified n-3 fatty acids were higher in roe (55.5%) compared to head (40.9%), skin (21.8%) and male gonad (32%). The present study suggests that blue mackerel roe is the best source of marine n-3 phospholipids among the blue mackerel commercially produced by-products.

The Effects of Varying Heat Treatments on Lipid Composition during Pelagic Fishmeal Production

The study aimed to provide insight into the lipid quality of pelagic fishmeal and fish oil processing of mackerel and herring cut-offs, and the effect of temperature changes in the cooker (85–95 °C) during production. Samples were collected after each processing step at a traditional processing line where water and lipid content, free fatty acids (FFA), phospholipids (PL) and fatty acid composition (FAC) were measured. Results showed that the standard procedures at 90 °C included ineffective draining and concentration steps. Moreover, the solid streams entering the driers variated in chemical composition, suggesting that processing each stream separately could be beneficial for maintaining the lipid quality. The cooking temperature affected the lipid removal from the fishmeal processing, where lowering the temperature to 85 °C resulted in a lower lipid content of the final fishmeal, along with lower FFA and PL values. Hence, the fishmeal and fish oil factories could save energy by lowering the cooking temperature, as well as obtaining more stable and higher value products. Further recommendations include more focus on the initial steps for a better homogenization and breakdown of the raw material, as well as investigation of different drying techniques applied on each processing stream entering the drying steps.

Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch

The Northeast Atlantic mackerel (Scomber scombrus) is a zooplanktivorous fish with its main summer feeding grounds in the waters around Iceland. The zooplankton in the stomachs of the caught fish causes several problems during processing due to the high enzyme activity of the zooplankton. The aim of the study was to evaluate the chemical characteristics of zooplankton that accompanies mackerel as a side-catch and stomach fullness as affected by catching year, season, catching zone, and catching method over three mackerel seasons from 2016 to 2018. Species identification by the fatty acid tropic marker method (FATM) was also applied within the zooplankton rich side-stream. FATM analysis indicated that the majority of the zooplankton mass belonged to Calanus finmarchicus. The lipid composition of the zooplankton rich side-stream varied between years but was rich in monounsaturated, as well as polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The results suggest that the zooplankton rich side-stream from mackerel caught in Icelandic waters has the potential for further sustainable processing into valuable nutrients.

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods.

ANALISIS USAHA PENGOLAHAN IKAN TENGGIRI (Scomberomorus commerson) ASIN KERING DI DESA MUARA KINTAP KECAMATAN KINTAP KABUPATEN TANAH LAUT PROVINSI KALIMANTAN SELATAN

Muara Kintap village in Kintap District Kabupaten Tanah Laut is a central area of salted dried mackerel processing and becoming famous in South Kalimantan. The salted dried mackerel fish produced in Muara Kintap village is better quality compared with the mackerel fish produced in another villages distributed in South Kalimantan. The mackerel fish is directly handled by salted and dried on vessel after caught on sea. This purposes from research are to know benefit, feasibility, sensitivity fluctuation price, variation price, and marketing chanell from business analysis of salted dried mackerel while research method used is census. Salted dried mackerel fish processing is becoming an advantagous business in the Muara Kintap village becaused total revenue is greater than total cost, and well above the BEP during and in out of the fishing seasons. Based on the analysis of the feasibility of the NPV at 13% = 82.088.266 Net BCR 13% = 1,148, and IRR = 15,3%, the salted dried mackerel fish processing business is worth to the effort. Likewise when not in season the NPV 13% = 132.237.410, Net BCR 13% = 1,277, and IRR = 16,7%. It can be said that the salted dried mackerel fish business is more feasible in out of the season. The results of sensitivity analysis with an increase of 25% diesel and 50% salt for processing is sensitive to the time of the season while at no season is not sensitive to the increase in input prices. The average sale price fluctuation of salted dried mackerel fish in the village Muara Kintap between at the season and when out of the season of 48,09%, and variation price the season Rp 42.000,00 – Rp 48.000,00 while at no season Rp 64.000,00 – Rp 68.000,00. There are two marketing channels of salted dried mackerel fish in the Muara Kintap inclouding:- Fishermen → Collecting →Retailer → Consumen; - Fishermen → Collecting → Consumen

Eco-friendly waste management of mackerel wastewater and enhancement of its reutilization value

To reutilize mackerel wastewater (MWW) generated from mackerel processing plants, aerobic biodegradation of MWW was conducted in a 3-l reactor by using mixed microbes. During the first 24 h, biodegradation occurred actively, and the dissolved oxygen level, pH, and oxidation–reduction potential decreased with an increase in cell number. Then, the fishy smell started to disappear. The 42-h culture supernatant displayed high antioxidant activities, as indicated by the following results: 88.7% 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity, 99.7% 2, 2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, 96% hydroxyl radical scavenging activity, and 0.35 reducing power at A700. The high antioxidant activities were attributed to specific amino acids, and this was confirmed using two-dimensional thin-layer chromatography. Moreover, the culture supernatants displayed antimicrobial and DNA protective activities and weak antifungal activity, enhancing the reutilization value of MWW. The remaining culture broth after MWW biodegradation was found to be phytotoxin-free, and it could be used as a biofertilizer on the basis of hydroponic culture of red bean and barley. Overall, advanced waste management of MWW was demonstrated.

Fishing in the Adriatic at the Mesolithic–Neolithic transition: Evidence from Vela Spila, Croatia

Recent excavations at the site of Vela Spila, Korčula, on the Adriatic coast of Croatia have yielded a substantial assemblage of fish bone dating to the Mesolithic and Neolithic period. Few similar assemblages have been recovered to date, and zooarchaeological analysis of the material from Vela Spila provides an insight into the choices and practices associated with fishing across the crucial Mesolithic–Neolithic transition, and across a period of coastal change due to rising sea levels, in this area. Specialised capture and processing of mackerel (Scomber japonicus) in the Mesolithic period was indicated, with estimates indicating nearly half a tonne of mackerel processed at the site. A decrease in quantity of fish bone recovered from the Mesolithic to Neolithic phases is matched by a change in fishing strategy to opportunistic coastal fishing in the Neolithic periods. Fishing is discussed in relation to the broader lived context of the Mesolithic and Neolithic in the Adriatic, particularly its place within dietary practices and maritime activity.

Optimization of Hydrolysis Conditions for the Production of Iron-Binding Peptides from Mackerel Processing Byproducts

The aim of this study was focused on optimization of enzymatic hydrolysis conditions for the production of iron-binding peptides from marine mackerel processing byproducts. The marine mackerel processing byproducts protein were hydrolyzed using trypsin, Protamex, Flavourzyme, Alcalase and Neutrase. Alcalase and Protamex proteolytic hydrolysates exhibited the highest iron-binding capacity; however, Alcalase proteolytic hydrolysate had higher degree of hydrolysis than that of Protamex. A four-factor-three-level composition central design experiment in response surface methodology was used to optimize the enzymatic hydrolysis conditions of Alcalase. The optimal enzymatic hydrolysis conditions were temperature of 46.0°C, time of 2.01 h, pH 8.35 and enzyme to substrate 6460 U/mL. The quadratic model predicted well about the actual measured value. The average iron-binding capacity of three verification experiment was 6.62 mg-EDTA/g-protein, which was much closed to model predicted value of 6.69 mg-EDTA/g-protein.

수산가공공장폐액의 등전점이동 응집처리에 의한 유용성분재회수이용;4. 회수단백질의 어분 대체 사료로서의 이용

수산가공공장폐액의 주성분은 수용성단백질이며 일부 지방이 함유되어 있는 특성이 있으므로 그 수용성 단백질을 등전점 침전처리에 의해 침전회수하여 어분 대체 사료로서의 이용을 시도하였다. 1차 이스라엘잉어 사육 실험에서는 지방 산화가 진행된 고등어가공공장폐액으로 제조 된 고등어가공공장폐액 회수단백질 어분의 첨가량이 증가할수록 사료효율이 떨어지는 결과를 보였으나, 이 산화된 고등어가공폐액 회수단백질의 산화된 지방성분을 제거한 후 다시 2차 이스라엘 잉어 사육 실험을 한 결과에서는 고등어가공폐액 회수단백질의 첨가량이 증가할수록 사료효율이 좋음을 확인하였다. 따라서, 지금까지 버려지는 고등어가공공장폐액 중 수용성단백질을 등전점이동 응집처리법으로 회수하여 어분 대체 단백질원으로 활용할 수 있음을 실제 field에서의 이스라엘 잉어 사육 실험으로 확인할 수 있었다. Mackerel water-soluble protein fraction produced by washing the mackerel meat were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as the alternative feed of fish meal. In the 1st aquaculture diet experiment for Israel common carp, the feed conversion ratio decreased in proportion to the rise in the percentage of the recovered protein containing a residual lipid, which was added to the fish meal. It was supposed that the low feed efficiency was because of lipid oxidation in the recovered protein fraction. In addition, 2nd aquaculture diet experiment for Israel common carp was conducted after removing the oxidized lipid in the recovered protein fish meal. When a portion of the fish meal was substituted by the recovered protein devoid of the residual lipid, the feed conversion ratio increased in proportion to the amount of the substitute being added to the fish meal. Therefore, the recovered protein fraction of the mackerel washing wastewater from mackerel processing factory could be used as the alternative feed of fish meal.

EFFECT OF ROTATION ON PROCESS TIME OF THERMALLY PROCESSED MACKEREL IN OIL IN ALUMINUM CANS

ABSTRACT This study was conducted to standardize the optimum processing condition for thermal processing of mackerel in refined groundnut oil in aluminum cans. The standardization of the product was carried out in still retort at 121.1C at three different Fo (accumulated lethality) values, i.e., 5, 7 and 9. The total process times required to reach the Fovalues 5, 7 and 9 were 34.06, 41.29 and 45.09 min, respectively. The Fo9 was selected for further rotation studies based on sensory analysis and sterility test. Rotation was carried out at 2, 4 and 6 rpm and resulted in the reduction in the process time to 42.08, 41.38 and 38.22 min, respectively, for the same lethality compared to 45.09 min in stationary retort. The cook value also reduced with increase in the rotational speed.PRACTICAL APPLICATIONSThe present work was carried out to standardize the optimum thermal processing parameters for mackerel in oil medium in aluminum cans and to study the effect of rotation on process time. The standardization of process parameters will help the processors to directly implement in commercial retort operation. The longer duration of thermal processing leads to the deterioration of product quality. Reductions in process time will have an advantageous effect on the sensory and nutritional qualities of thermally processed fish products. The reduction of process time can be achieved by rotating the content of canned product during processing. In rotational study, it has been observed that the total process time could be reduced to 6 min compared to the stationary retort sterilization process at a given temperature and Fo value. This will help the processes to minimize the energy consumption for thermal processing and to produce better quality products.

An economic assessment of protein recovery from fish meal wastewaters by ultrafiltration

The main objective of this work was to evaluate technically and economically the recovery of proteins from fish meal wastewaters using crossflow membrane technology, namely ultrafiltration (UF) and nanof itration (NF). Mackerel processing effluents were pre-treated by microfiltration (MF cartridge battery of 80, 20 and 5 μm) followed by UF (membrane Carbosep M2, 15 kDa MWCO) or NF (membrane Kerasep NanoN01A, 1 kDa MWCO). A suitable membrane treatment for fish meal wastewaters comprised MF pre-treatment followed by UF operating at 4 bar, 4 m/s, natural pH and ambient temperature. Both membranes fully recovered their original permeability through an acidic/basic washing cycle. Ultrafiltration yielded an average permeation flux of 28 L/(M2×h), and 62% protein rejection for a volume reduction factor of 2.3. Economic feasibility of protein recovery from fish meal effluents by UF was evaluated for a production of 544 ton/y of fish meal (66% protein content), yielding a net present worth of US$160×103, internal rate of return of 17% and payback time of 8 years.

An economic assessment of protein recovery from fish meal wastewaters by ultrafiltration

The main objective of this work was to evaluate technically and economically the recovery of proteins from fish meal wastewaters using crossflow membrane technology, namely ultrafiltration (UF) and nanof itration (NF). Mackerel processing effluents were pre-treated by microfiltration (MF cartridge battery of 80, 20 and 5 μm) followed by UF (membrane Carbosep M2, 15 kDa MWCO) or NF (membrane Kerasep NanoN01A, 1 kDa MWCO). A suitable membrane treatment for fish meal wastewaters comprised MF pre-treatment followed by UF operating at 4 bar, 4 m/s, natural pH and ambient temperature. Both membranes fully recovered their original permeability through an acidic/basic washing cycle. Ultrafiltration yielded an average permeation flux of 28 L/(M 2×h), and 62% protein rejection for a volume reduction factor of 2.3. Economic feasibility of protein recovery from fish meal effluents by UF was evaluated for a production of 544 ton/y of fish meal (66% protein content), yielding a net present worth of US$160×10 3, internal rate of return of 17% and payback time of 8 years.

An economic assessment of proteins recovery from fish meal effluents by ultrafiltration

Abstract The main objective of this work was to assess the technical and economical feasibility of proteins recovery from fish meal effluents using crossflow membrane technology, namely, ultrafiltration (UF) and nanofiltration (NF). Mackerel processing effluents were pre-treated by microfiltration (MF cartridges battery of 80, 20 and 5 μm pore size) followed by UF (membrane Carbosep M2, 15 kDa MWCO) or NF (membrane Kerasep NanoN01A, 1 kDa MWCO). A suitable treatment for the fish meal effluents consisted of a MF pre-treatment followed by UF operating at 4 bar, 4 m/s, natural pH and ambient temperature. UF yielded an average permeation flux of 28 l/(m 2 h), 1 and 62% proteins rejection for a volume reduction factor of 2.3. Both membranes fully recovered their original permeabilities through an acidic/basic washing cycle. The economic assessment of proteins recovery from fish meal effluents by UF was accomplished for a production of 544 ton/yr of fish meal (66% protein content), yielding a net present worth of 160×10 3 US$, interest rate of return of 17% and payback time of 8 years.

Concentrating PUFA from mackerel processing waste

AbstractMackerel processing waste comprising skins, viscera, and muscle tissue was evaluated for concentrating PUFA by urea complexation. Fish oil was extracted using either chloroform/methanol (2∶1, vol/vol) or hexane/isopropanol (3∶2, vol/vol). The yield of oil, as well as iodine, peroxide, and acid values, was determined for fresh fish oil extracts, and oil samples were storel at −70°C in the presence of 100 ppm α‐tocopherol. PUFA concentrates were prepared from saponified fish oil. The mean oil yields were 9.18±2.3, 9.2%±2.4, and 38.1±3% for viscera, muscle, and skin, respectively. The mean baseline iodine value was 134±5, which increased to 296±7 after urea complexation. It was possible to concentrate PUFA from mackerel processing waste. The type of tissue used did not affect the amount of PUFA concentrated. Mackerel skin was most desirable because of its high oil content.