Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online
Journal website www.isnff-jfb.com

Review

Volume 6, June 2019, pages 10-61

Utilization of marine by-products for the recovery of value-added products

Figures

Figure 1.
Figure 1. World fisheries and aquaculture production and utilization (FAO, 2012, 2018a).
Figure 2.
Figure 2. Flow process for most typical processing steps for fish gelatine manufacture. Source: Adapted from Wasswa et al. (2007).
Figure 3.
Figure 3. Processing steps in conventional surimi processing. Source: Adapted from Martın-Sanchez et al. (2009).
Figure 4.
Figure 4. Flow diagram for the preparation of fish protein hydrolysate. Source: Adapted from Kristinsson (2007).
Figure 5.
Figure 5. Structure of omega-3 fatty acid. Source: Adapted from Shahidi (2007).
Figure 6.
Figure 6. Fatty acid distribution (%) in different positions of triacylglycerols of (a) menhaden oil and (b) harp seal blubber oil. Source: Adapted from Shahidi (1998) and Ackman et al. (1972).
Figure 7.
Figure 7. Chemical structure of squalene.
Figure 8.
Figure 8. Chemical structure of squalane.
Figure 9.
Figure 9. Structure of chitin, chitosan and cellulose.
Figure 10.
Figure 10. α (a) and β (b) polymorphic forms of Chitin. Source: Adapted from Mourya and Inamdar (2008).
Figure 11.
Figure 11. Schematic representation of industrial manufacture of chitin, chitosan and their oligomers and monomers from shellfish processing by-products. Source: Adapted from Shahidi (2007).
Figure 12.
Figure 12. Chemical structures of (a) D-glucosamine hydrochloride, and (b) D-glucosamine sulphate. Source: Adapted from Abdel-Fattah and Hammad, 2001.
Figure 13.
Figure 13. The possible structure of Chitosan-Zn complexes. Source: Adapted from Gerente et al. (2007).
Figure 14.
Figure 14. Ca and P composition in various fish bones. Source: Adapted from Hamada et al. (1995).
Figure 15.
Figure 15. The chemical structures of α-carotene (a), β-carotene (b), ε-carotene (c), and lycopene (d).
Figure 16.
Figure 16. The chemical structures of cryptoxanthin (a), lutein (b), zeaxanthin (c), rhodoxanthin (d) and (e) rhodovibrin.
Figure 17.
Figure 17. The chemical structures of violaxanthin (a), bixin (b), crocetin (c).
Figure 18.
Figure 18. The chemical structures of principal carotenoids in crustaceans.
Figure 19.
Figure 19. Preparation of clam flavour from clam processing by-product. Source: Adapted from Lee (2007).

Tables

Table 1. Examples of literature on extraction and characterization of fish gelatine
 
Variety of fishReference
Baltic cod (Gadus morhua), salmon (Salmo salar), herrings (Clupea harengus)Kołodziejska et al. (2008)
Flounder (Platichthys flesus)Fernández-Díaz et al. (2003)
Alaska pollock (Theragra chalcogramma)Zhou and Regenstein (2005); Zhou and Regenstein (2004)
Alaska pollock (Theragra chalcogramma) surimi processing by-productsKim and Park (2004)
Megrim (Lepidorhombrus boscii) (Risso), Hake (Merluccius merluccius), Dover sole (Solea vulgaris)Fernández-Díaz et al. (2001); Gómez-Guillén et al. (2002); Sarabia et al. (2000)
Megrim (Lepidorhombrus boscii)Montero and Gómez-Guillén (2000)
Grass carp (Catenopharyngodon idella)Kasankalaa et al. (2007)
Brown backed toadfish (Lagocephalus gloveri)Senaratne et al. (2006)
Horse mackerel (Trachurus trachurus)Badii and Howell (2006)
Cod (Gadus morhua)Fernández-Díaz et al. (2001); Kołodziejska et al. (2004); Gudmundsson and Hafsteinsson (1997)
Catfish (Ictalurus punctatus)Yang et al. (2007); Liu et al. (2008)
Sin croaker (Johnius dussumieri), shortfin scad (Decapterus macrosoma)Cheow et al. (2007)
Black tilapia (Oreochromis mossambicus), red tilapia (Oreochromis nilotica)Jamilah and Harvinder (2002)
Bigeye snapper (Priacanthus macracanthus), brownstripe red snapper (Lutjanus vitta)Jongjareonrak et al. (2006b); Jongjareonrak et al. (2006a)
Yellowfin tuna (Thunnus albacares)Cho et al. (2006)
Blue shark (Prionace glauca)Yoshimura et al. (2000)
Nile perch (Lates niloticus)Muyonga et al. (2004)
Grass carp (Ctenopharyngodon idella)Kasankala et al. (2007)
Skate (Raja kenojei)Cho, Jahncke, Chin and Eun (2006)
Atlantic salmon (Salmo salar)Arnesen and Gildberg (2007)
Dover sole (Solea vulgaris)Gómez-Guillén et al. (2005); Giménez et al. (2005)
Harp sealArnesen and Gildberg (2007)

 

Table 2. Nutraceutical potentials of omega-3 fatty acids
 
Health benefitsReference
Prevention of coronary artery diseaseSchacky (2000)
Protection against arrhythmiasChristensen et al. (1997)
Reduce blood pressureAppel et al. (1993)
Beneficial for diabetic patientsSheehan et al. (1997)
Fight against manic-depressive illnessSeverus et al. (1999)
Reduce symptoms in asthma patientsBroughton et al. (1997)
Protection against chronic obstructive pulmonary diseasesShahar et al. (1994)
Alleviate symptoms of cystic fibrosisLawrence and Sorrell (1993)
Improve the survival of cancer patientsGogos et al. (1998)
Prevent relapses in patients with Crohn’s diseaseBelluzzi et al. (1996)
Prevent autoimmune disordersKelley (2001)
Influence on mental health and psychiatric illnessSinn and Howe (2008)

 

Table 3. Digestive Lipases extracted from different fish species
 
Fish spDigestive organs/glandsReference
Atlantic cod (Gadus morhua)pyloric ceca/pancreasGjellesvik et al. (1994)
Atlantic salmon (Salmo salar)pancreasGjellesvik et al. (1994)
Red sea bream (Pagrus major)hepatopancreasIijima et al. (1998)
Rainbow Trout (Oncorhynchus mykiss)Inter-cecal pancreatic tissueLeger et al. (1977)
Pyloric cecaTocher and Sargent (1984)
Oil sardine (Sardinella longiceps)hepatopancreasMukundan et al. (1985)
Spiny dogfish (Squalus acanthius)PancreasRasco and Hultin (1988)
Nile Tilapia (Oreochromis niloticus)Stomach, intestineTaniguchi et al. (2001)
Grey Mullet (Mugil cephalus)Viscera (pyloric ceca, intestines, and associated mesenteries)Aryee et al. (2007)