Chapter 31. Value Addition to Seafood Processing Discards

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5,
  4. Dr Udaya Wanasundara6
  1. Sachindra M. Nakkarike1,
  2. Bhaskar Narayan1,
  3. Masashi Hosokawa2,
  4. Professor Kazuo Miyashita5

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch31

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Nakkarike, S. M., Narayan, B., Hosokawa, M. and Miyashita, K. (2010) Value Addition to Seafood Processing Discards, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch31

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Meat, Fish, and Poultry Technology, Central Food Technological Research Institute (CFTRI), Mysore, India

  2. 2

    Faculty of Fisheries, Hokkaido University, Hokodate, Japan

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • value addition to seafood processing discards;
  • fish processing operations, large quantities of discards - form of inedible byproducts;
  • polyunsaturated fatty acids (PUFA) rich lipids;
  • enzymes from seafood discards;
  • enzymes from marine resources - having various industrial applications;
  • fish protein hydrolysate, prepared from cheap pelagic fish - by-products from filleting industry, catch from trawlers and fish processing discards;
  • collagen and gelatin from fish discards;
  • denaturation of collagen - yielding gelatin;
  • carotenoids from crustacean discards;
  • judicious waste management technique - criterion for food processing industry's success

Summary

This chapter contains sections titled:

  • Introduction

  • Enzymes from seafood discards

  • Protein hydrolysate and bioactive peptides from seafood discards

  • Collagen and gelatin from fish discards

  • Chitin and chitosan from crustacean discards

  • Carotenoids from crustacean discards

  • Conclusions

  • References

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