Utilization of Fish Waste for the Making of Fish Sauce

Following the growth of the global population and the subsequent rapid increase in urbanization and industrialization, the fisheries and aquaculture production has seen a massive increase driven mainly by the development of fishing technologies. Accordingly, a remarkable increase in the amount of fish waste has been produced around the world; it has been estimated that about two-thirds of the total amount of fish is discarded as waste, creating huge economic and environmental concerns. For this reason, the disposal and recycling of these wastes has become a key issue to be resolved. With the growing attention of the circular economy, the exploitation of underused or discarded marine material can represent a sustainable strategy for the realization of a circular bioeconomy, with the production of materials with high added value. In this study, we underline the enormous role that fish waste can have in the socio-economic sector. This review presents the different compounds with high commercial value obtained by fish byproducts, including collagen, enzymes, and bioactive peptides, and lists their possible applications in different fields.

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The individual and interactive role of arbuscular mycorrhizal fungi and Trichoderma viride on growth, protein content, amino acids fractionation, and phosphatases enzyme activities of onion plants amended with fish waste

Ecotoxicology and Environmental Safety ◽

10.1016/j.ecoenv.2021.112072 ◽

2021 ◽

Vol 214 ◽

pp. 112072

Author(s):

Rabab A. Metwally ◽

Shereen A. Soliman ◽

Arafat Abdel Hamed Abdel Latef ◽

Reda E. Abdelhameed

Keyword(s):

Amino Acids ◽

Arbuscular Mycorrhizal Fungi ◽

Protein Content ◽

Enzyme Activities ◽

Mycorrhizal Fungi ◽

Trichoderma Viride ◽

Arbuscular Mycorrhizal ◽

Fish Waste ◽

The Individual

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Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis During the Acid Whey and Fish Waste Fermentation

Microorganisms ◽

10.3390/microorganisms9010100 ◽

2021 ◽

Vol 9 (1) ◽

pp. 100

Author(s):

Alba C. Mayta-Apaza ◽

Israel García-Cano ◽

Konrad Dabrowski ◽

Rafael Jiménez-Flores

Keyword(s):

Microbial Diversity ◽

Microbial Ecology ◽

Illumina Miseq ◽

Human Consumption ◽

Fish Waste ◽

Alpha And Beta Diversity ◽

Analysis And Evaluation ◽

Dynamic Variations ◽

Acid Whey ◽

By Products

The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.

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Anti-Atherogenic Effect of 10% Supplementation of Anchovy (Engraulis encrasicolus) Waste Protein Hydrolysates in ApoE-Deficient Mice

Nutrients ◽

10.3390/nu13072137 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2137

Author(s):

Jessica Maria Abbate ◽

Francesco Macrì ◽

Francesca Arfuso ◽

Carmelo Iaria ◽

Fabiano Capparucci ◽

...

Keyword(s):

Human Health ◽

Antioxidant Activities ◽

Protein Hydrolysate ◽

Protein Hydrolysates ◽

Metabolic Effects ◽

Lipid Lowering ◽

High Frequency Ultrasound ◽

Aortic Sinus ◽

Fish Waste ◽

Plaque Development

Fish protein consumption exerts beneficial metabolic effects on human health, also correlating with a decreased risk for cardiovascular disease. Fish waste contains high amount of proteins and utilization may offer the opportunity for generating compounds advantageous for human health. Especially, fish waste protein hydrolysates beneficially influence pathways involved in body composition, exerting anti-inflammatory and antioxidant activities, making their potential supplementation in human disorders of increased interest. This study assessed the effect of a 10% (w/w) anchovy waste protein hydrolysate (APH) diet for 12 weeks in reducing atherosclerosis in ApoE−/− mice, through histological and immunohistochemical methods. In addition, monitoring of plaque development was performed, using high-frequency ultrasound and magnetic resonance imaging. Overall, the APH diet attenuated atherosclerotic plaque development, producing a regression of arterial lesions over time (p < 0.05). Twelve weeks on an APH diet had an anti-obesity effect, improving lipid metabolism and reducing hepatic enzyme activity. A significant reduction in plaque size and lipid content was observed in the aortic sinus of APH-fed mice, compared to the control (p < 0.001), whereas no differences in the extracellular matrix and macrophage recruitment were observed. Supplementation of APH significantly attenuates atherosclerosis in ApoE−/− mice, exerting a lipid-lowering activity. The opportunity to use fish waste protein hydrolysates as a nutraceutical in atherosclerosis is worthy of future investigations, representing a low cost, sustainable, and nutritional strategy with minimal environmental impact.

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