Utilization of Fish Waste

229 Pages·2013·5.501 MB·English

by  Raul Perez Galvez, Jean-Pascal Berge

UTILIZATION
OF FISH WASTE
© 2013 by Taylor & Francis Group, LLC
UTILIZATION
OF FISH WASTE
Editors
Raúl Pérez Gálvez
University of Grenada
Department of Chemical Engineering
Grenada, Spain
Jean-Pascal Bergé
Laboratory of Science and Technology of Marine Biomass
Loire-Atlantique, France
p,
A SCIENCE PUBLISHERS BOOK
© 2013 by Taylor & Francis Group, LLC
GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2013 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20130516
International Standard Book Number-13: 978-1-4665-8580-5 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher cannot
assume responsibility for the validity of all materials or the consequences of their use. The authors and
publishers have attempted to trace the copyright holders of all material reproduced in this publication
and apologize to copyright holders if permission to publish in this form has not been obtained. If any
copyright material has not been acknowledged please write and let us know so we may rectify in any
future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,
transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or
hereafter invented, including photocopying, microfilming, and recording, or in any information stor-
age or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copy-
right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222
Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro-
vides licenses and registration for a variety of users. For organizations that have been granted a pho-
tocopy license by the CCC, a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are
used only for identification and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
© 2013 by Taylor & Francis Group, LLC
Preface
Modernization and increasing capacity of fi shing vessels, are ensuring
that most fi sh species are being harvested to their limit. International
organizations, such as UN or FAO have warned about the depletion of
fi sh stocks, and have highlighted the need to promote new regulations
and management strategies to ensure sustainability of extractive fi shing.
In light of this, the transformation of fi sh waste or by-products from into
added valued products represents an underexplored opportunity for
fi sh processing industry. This book analyses the problems derived from
the management of these materials and reviews the current solutions to
up-grade them.
Chapter 1 reviews the current problems relating to the management of
fi sh waste and by-products, focusing on the French West Atlantic coast. So
far, fi sh by-products have been disposed off or reduced to fi sh meal or fi sh
oil, which do not increase the added value of the fi nal product. Given the
nutritional value, new strategies are required to provide a better utilization
of marine by-products. Chapter 2 summarizes current methods of extraction
and isolation of relevant components, such as restructuring fi shas lipids,
proteins, enzymes, peptides, chitin, and chitosan.
Among the fi nal products derived from marine matrices, fi sh protein
hydrolysates have food and nutraceutical applications. Their usage in
foodstuffs is based on properties, such as solubility, emulsifi cation or
sensory properties, which are described in chapter 3. In addition, this
chapter discusses the possible correlation between peptide structure and
its functionality in the food system.
The development of new extraction technologies and research has led
to the identifi cation and isolation of an increasing number of bioactive
compounds which are of interest for nutraceutical and pharmaceutical
applications. These compounds include peptides, oligosaccharides,
enzimes, fatty acids or vitamins and exert a number of biological activities.
Chapters 4, 5 and 6 review the current knowledge on marine-derived
compounds, mainly peptides, displaying antihipertensive, antimicrobial
and secretatologue activities, respectively.
© 2013 by Taylor & Francis Group, LLC
vi Utilization of Fish Waste
Besides the protein fraction, lipid content of fi sh varies from 2–30%,
depending on the species, diet, season and environment, and geographic
variations. Two polyunsaturated fatty acids, eicosanpentaenoic acid (EPA)
and docosahexaenoic acid (DHA) are predominantly found in many marine
animals, and have been reported to have benefi ts on human health. Among
the benefi ts of these lipids and other belonging to the omega-3 family, the
best known are prevention of cardiovascular diseases and the early human
development. Chapter 7 presents current data on composition and seasonal
variations of the lipid profi le of some commercial species. Furthermore, it
explores several methods for the valorization of fi sh by-products, such as
omega-3 fatty concentration or production of structured lipids.
Finally, the last chapter has been devoted to the study of up-grading
of fi sh materials as energy source. Vegetables oils are the most common
feedstock in the production of biodiesel, a renewable and environmentally
friendly fuel. However, the usage of the agricultural resources for fuel
instead of for food, presents both an ethical and an environmental problem.
An alternative feedstock is fi sh oil, which is produced in large quantity
by fi sh-processing industry and has similar calorifi c value to petroleum
distillates.
This book represents the combined efforts of over twenty contributors,
who belong to academia and research community. The editors want to
express their gratitude to all of them for their valuable expertise and
contributions to this book.
Raúl Pérez Gálvez
Jean-Pascal Bergé
© 2013 by Taylor & Francis Group, LLC
Contents
Preface v
1. By-products from Fish Processing: Focus on French Industry 1
Anaïs Penven, Raúl Pérez Gálvez and Jean-Pascal Bergé
2. Improved Utilization of Fish Waste, Discards, and 26
By-products and Low-value Fish towards Food and
Health Products
Carlos Cardoso and Maria Leonor Nunes
3. Functional Properties of Fish Protein Hydrolysates 59
Carla Pires and Irineu Batista
4. Angiotensin I Converting Enzyme Inhibitory Peptides 76
from Fish By-products
Raúl Pérez Gálvez, F. Javier Espejo Carpio, Pedro J. García Moreno,
Antonio Guadix and Emilia M. Guadix
5. Antimicrobial Peptides from Fish 106
Florie Desriac, Camille Jégou, Benjamin Brillet,
Patrick Le Chevalier and Yannick Fleury
6. Secretagogues Effects of Fish and Shellfi sh By-Products 142
Upgrading
Rozenn Ravallec, Benoit Cudennec and Pascal Dhulster
7. Lipids from Marine Sources 154
Rocío Morales, María del Mar Muñío, Raúl Pérez Gálvez,
Antonio Guadix and Emilia M. Guadix
8. Biodiesel Production from Fish Oil 193
Mohriam Khanum, Pedro J. García-Moreno, Antonio Guadix
and Emilia M. Guadix
Index 223
© 2013 by Taylor & Francis Group, LLC
1
By-products from Fish
Processing: Focus on French
Industry
Anaïs Penven,1,* Raúl Pérez Gálvez2 and
Jean-Pascal Bergé1
ABSTRACT
Beyond the technical and technological advances in the conversion
of marine by-products into useful products, the economic, social,
political and environmental parameters, are to be taken into account
to understand why and how bioconversion technologies of fi sh by-
products are applicable. The fi sh sector is facing several issues such
as wild fi sh stocks reduction while in the same time the cultivate one
rises, augmentation of the importations on a global market, consumers
behaviors. All those infl uent parameters affect and complicate the
defi nition of an upgrading strategy for the by-products as they directly
depend to the raw material processed.
Thanks to some projects addressed this thematic in recent years, several
quantitative and qualitative data about by-products availabilities are
1 Laboratoire Sciences et Technique de la Biomasse Marine, IFREMER, Rue de l’ile d’Yeu, BP
21105, 44311 Nantes Cedex 3, France.
Emails: [email protected]; [email protected]
2 Departamento de Ingeniería Química, Universidad de Granada, 18071 Campus Fuentenueva,
Granada, Spain.
Email: [email protected]
* Corresponding author
© 2013 by Taylor & Francis Group, LLC
2 Utilization of Fish Waste
available. It is time now to propose upgrading strategies and to study
their technical and economical feasibilities on different territories. In
France, nowadays only two treatment plants are still active for fi sh
by-products processing and they are both located in the northern part
of the territory. The comparison of their operation mode allows to
identify factors of success or sticking points such as volumes treated,
number and proximity of fi sh processors, qualitative parameters or
management. It appears that the optimisation of fi sh by-products
upgrading may depends of many of these factors it is so essential to
identify and to study them.
INTRODUCTION
There have been numerous biotechnological advances in the conversion of
marine by-products into useful products. In order to give maximum elements
of understanding, it is essential to defi ne the framework of this research
to understand why and how bioconversion technologies are applicable.
It is essential to look beyond the technical and technological advances in
the subject and also to take into account the economic, social, political and
environmental parameters, which govern all forms of approaches for fi sh
by-products upgrading.
All concerns given to marine resources are relatively new. It began in the
mid-90s with the publication of two major reports of the FAO in 1994 and
1995, both dealing with the need for responsible fi sheries and minimising
wastage, particularly in relation to by-catches. They are still a concern for
scientists with regard to environmental issues. The European Commission
works on this thematics but the legislation on it is still not well defi ned.
Recently it was proposed to keep all by-catches on board, but this law is still
under discussion.1 To ensure the feasibility of such a regulation, Raul Perez
Galvez worked on a prototype of compaction so that these by-catches take
minimal space in the fi shermen’s vessels (Perez-Galvez 2010). As detailed
studies on by-catch and discards have already been carried out (FAO 2004),
this problematic will not be considered in this paper. Here, we will highlight
the various issues concerning the by-products generated by fi sh processing
companies on-land, focusing on French territory.
Problem Targeted
Management and processing of by-products and waste is an environmental,
social and political priority for many countries and is more problematic
because of the rising production volumes. In France, the food industry alone
1Proposed reform of the Common Fisheries Policy, European Commission, 13th July 2011.
© 2013 by Taylor & Francis Group, LLC
By-products from Fish Processing: Focus on French Industry 3
generates more than 48 million tons of by-products and waste annually from
two main types of transformation: the animal industry and the plant sector.
By-products from fi sh processing are part of the former and account for
at least 215,000 tons (0.4% of the entire deposit) according to the estimates
for the period 2004–2005 (Perez-Galvez 2009). The volumes concerned may
seem low but as it will be discussed in the subsequent chapters, fi sh by-
products contain many compounds of interest in various sectors, providing
them a great value which is certainly under-utilized at present. Although
many efforts have been made by the food industry to manage its waste,
improvements are needed for an effective and specifi c treatment.
The fi sh industry is made up of many small businesses scattered in space
which creates logistical problems and diffi culties in the setting of new waste
recovery units. Moreover, a signifi cant amount of waste is generated by
supermarkets and hypermarkets. This major sector in France generates large
volumes of food by-products resulting from unsold, obsolete or defective
products including fi sh by-products which represent 6% of the deposit
(ADEME 2010). Nowadays, by-products from supermarkets are currently
directed to incineration causing signifi cant impacts on the environment,
which could certainly be optimized.
Difficulties Faced by the Fish Sector
The fi shing industry is facing major environmental, economic and social
issues. The volume of landings have been declining for several years due
to depletion of fi sh stocks. Production costs are high and rising prices of
diesel is part of a trend in the long run even if efforts are made to support
the occupations most affected (OECD 2012). To address the overexploitation
of fi sheries resources, management tools have been developed as part of
the Common Fisheries Policy for the European Union, but even so, the
level of degraded stocks remains higher than the level of regenerated
stocks. According to an estímate by FAO, in 2005, 23% of global stocks were
moderately exploited or underexploited, 52% experienced a level close to the
maximum sustainable exploitation and 25% were overexploited, depleted
or renewed (17%, 7% and 1%) (FAO 2006). Additional measures, including
incentives to improve the selectivity of fi shing gear, the obligation to change
fi shing locations, the reduction of by-catch and the gradual reduction of
discards in European fi sheries are gradually being put in place by the
European Commission (Communication from the European Parliament
Commission 2007).
The problems encountered by capture activity involve a consideration
about the improvements that can be made for processing activities in order
to limit impacts on professionals. Management of by-products represents a
© 2013 by Taylor & Francis Group, LLC
4 Utilization of Fish Waste
cost that may be important, it is therefore necessary to study the feasibility
of by-products upgradation in not only an environmental but also an
economic perspective.
Factors Contributing to Change
In addition to the depletion of fi sh stocks—and thus landing volumes of
them at auctions which gives rise to regular changes in legislation—the
seafood industry has evolved in recent years in very many ways due to
several factors that have had an impact on raw material processing and
thereby on the volume of by-products. These include:
• The development and changes in distribution and market, and
• The changing environment with regards to imports and aquaculture.
These changes particularly affect those who catch (fi shing) and the fi rst
market (fi shmongers) (FranceAgriMer 2009).
Distribution and market
The fi sh and shellfi sh level of consumption in France is about 36 kg live
weight equivalent annually per person (24 kg of fi sh and 12 kg of shellfi sh,
crustaceans and molluscs), all types of presentation combined (fresh, frozen,
canned or prepared foods) (OFIMER 2010). The main species consumed
are: tuna, salmon, hake, cod, sardine, trout, mussel, oyster, scallop, shrimp
and Jacques. They now occupy 65% of the seafood market in France. Many
farmed fi sh are among the ten most valuable species: salmon (France is the
largest consumer of Norwegian salmon), cod, trout and tropical fi sh. But
farmed fi sh accounts for only 11.6% of the fi sh consumed in France, against
77% in China (FAO 2006).
The consumption of seafood has gone up due to meat products
consumption steadily declining since the 90s. The various crises in the meat
industry, including the largest one—Bovine Spongiform Encephalopathy
(BSE)—and the dietary and nutritional concerns, which are increasing over
the years, have encouraged the consumption of seafood (COGEPECHE
2009).
However, it should be noted that today culinary practices are evolving.
Fresh, frozen, canned or chilled deli products are no longer equal in front
of the consumer’s eyes. Customers tend to favor the purchase of frozen
foods and to a greater extent, frozen deli products (Cayeux 2007). 52% of
fresh seafood is sold as fi llets, steaks, and cobbles (FranceAgriMer 2012).
Distribution must adapt to these new market demands.
© 2013 by Taylor & Francis Group, LLC