Innovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry

Abstract Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.

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Zalacca Based Food Industry Development in Karang Asem District Bali Province

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.4.1.1681.38-45 ◽

2020 ◽

Vol 4 (1) ◽

pp. 38-45

Author(s):

I Gusti Bagus Udayana ◽

Ni Made Defy Janurianti ◽

AA Mayun Wirajaya ◽

Made Yuliartini ◽

Luh Kartini ◽

...

Keyword(s):

Food Industry ◽

Raw Materials ◽

Added Value ◽

Analysis Methodology ◽

The People ◽

Food And Beverage ◽

Distribution Process ◽

Hierarchy Analysis ◽

The Aesthetic ◽

High Yields

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

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Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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PRODUK SAMPING TANAMAN UBIKAYU SEBAGAI POTENSI BIOEKONOMI UNTUK PERTANIAN MASA DEPAN

SOCA: Jurnal Sosial Ekonomi Pertanian ◽

10.24843/soca.2019.v13.i03.p12 ◽

2019 ◽

Vol 13 (3) ◽

pp. 433

Author(s):

Fahrur Rozi ◽

Quartina Pudjiastuti

Keyword(s):

Swot Analysis ◽

New Technologies ◽

Raw Materials ◽

Economic Value ◽

Development Strategies ◽

Raw Material ◽

Added Value ◽

Small Scale ◽

Integrated Agriculture ◽

By Products

Potential and opportunities for cassava development are still very broad along with development of companies in livestock, processed food, and other industries. Added value of cassava commodities resulting from development of downstream industries (processed products) is far higher than upstream industries (primary products), so that development paradigm in agriculture sector in future should be directed towards product expansion including its waste. This study aims to examine the economic value of cassava as a future crop from direct as well as by-products and their development strategies. Data was collected from small-scale tapioca flour farmers, ranchers and entrepreneurs. SWOT analysis was used to determine relevant development strategies. Analysis shows that cassava has an potential, especially as a raw material for food and feed industry. In short term, developing cassava strategy as an industrial raw material is to use new technologies i.e. varieties and cultivation techniques for planting arrangements. Cassava potential economic value is relatively high in terms of farming aspects, food raw materials, feed and industry. This potential, apart from main product, is also by-product that has been neglected at 29.7% of cassava main value. By-products potensial has not been used optimally and a bioeconomic value of biomass that can support integrated agriculture in the future.

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Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽

10.3390/foods10081793 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1793

Author(s):

Marta Barral-Martinez ◽

Maria Fraga-Corral ◽

Pascual Garcia-Perez ◽

Jesus Simal-Gandara ◽

Miguel A. Prieto

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

The Other ◽

Added Value ◽

Waste Minimization ◽

Livestock Feed ◽

Pharmaceutical Industries ◽

By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

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ANALYSIS OF THE ECONOMIC STATE AND PROSPECTS FOR THE BIOTECHNOLOGY APPLICATION IN THE FISH INDUSTRY OF THE KALININGRAD REGION

Fisheries ◽

10.37663/0131-6184-2020-5-38-50 ◽

2020 ◽

Vol 2020 (5) ◽

pp. 38-50

Author(s):

Olga Mezenova ◽

A. Hoeling ◽

T. Moersel ◽

V. Volkov ◽

Natalya Mezenova ◽

...

Keyword(s):

Raw Materials ◽

Food Product ◽

Biologically Active ◽

Added Value ◽

No Production ◽

Fish Processing ◽

Marine Biotechnology ◽

Economic State ◽

Kaliningrad Region ◽

By Products

This research analyzes the economic indicators of the fishery complex of the Kaliningrad region in recent years. The introduction of modern biotechnological solutions in the fish processing sector is substantiated. At present, the industry focuses on oceanic and coastal fishing, large fish complexes are leading in fish processing. Food product groups are mainly represented by chilled and frozen semi-finished products. Among food fish products, the production of sterilized canned food predominates; in smaller quantities, preserves, salted, smoked, dried and dried fish products are produced. The fish factories practically do not process fish by-products and there is no production of fish meal. To improve the economic performance of the industry, it is promising to use innovative biotechnologies and advanced foreign experience, which allow processing the extracted raw materials with maximum added value. The Strategy for the Development of the Fisheries Industry of the Russian Federation until 2030, adopted in November 2019, outlines the prospects for the development of marine biotechnology in key segments - aquaculture, production of functional and biologically active products, processing of by-products. The article presents the volumes and problems of fish by-products processing accumulating at fish processing enterprises of the region. A complex scheme of biotechnological by-products processing with the production of valuable biologically active substances (proteins, lipids, mineral substances) is proposed. The technology and production line for the production of protein, protein-mineral and lipid preparations from secondary fish raw materials are described. A modular implementation of biotechnology in marine conditions is proposed. The economic calculation from the introduction of innovative biotechnology in the processing of secondary fat-containing fish raw materials is presented.

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Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽

10.3390/molecules25030494 ◽

2020 ◽

Vol 25 (3) ◽

pp. 494 ◽

Cited By ~ 2

Author(s):

Robert Gál ◽

Pavel Mokrejš ◽

Petr Mrázek ◽

Jana Pavlačková ◽

Dagmar Janáčová ◽

...

Keyword(s):

Food Industry ◽

Raw Materials ◽

Gel Strength ◽

Raw Material ◽

Considerable Proportion ◽

Inorganic Solids ◽

Technological Factors ◽

Factors Influencing ◽

Innovative Method ◽

By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

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Development of export of agri-food products in Ukraine

FOOD RESOURCES ◽

10.31073/foodresources2021-16-23 ◽

2021 ◽

Vol 9 (16) ◽

pp. 237-252

Author(s):

Olena Bokiy ◽

Keyword(s):

Food Security ◽

Food Industry ◽

Raw Materials ◽

Comparative Method ◽

Arable Land ◽

Security Analysis ◽

Food Products ◽

Added Value ◽

Food Groups ◽

Research Results

Subject of research - economic processes of foreign economic activity in the food industry of Ukraine. The purpose of the study is to substantiate the growth of exports of food products with high added value, taking into account the food security of Ukraine. Methods applied: dialectical and systematic generalization – to analyze the work of scientists on ensuring the export food potential of the country and food security, analysis of statistical reporting; comparative method – to analyze the state of exports of Ukrainian industries; graphic method – for the analysis of time series; structural and logical methods – to determine areas for improvement of export activities. Research results. The indicators of dynamics and structure of food export, its share in the total export of Ukraine are investigated. Ukraine's position in world food exports has been identified. Trends in food production and export in Ukraine, ratings of world arable land availability are compared. The dynamics and structure of exports of agri-food products in terms of food groups, deterrent and stimulation factors of exports are analyzed. The share of products with high added value is estimated, approaches to systematization of food export groups by the degree of processing of raw materials are offered. The volume of the lost value due to the export of food with a low level of processing is calculated. Legislation and institutions on the expansion of food exports are summarized. The main directions of expanding food exports with high added value are identified. Scope of research results. These are intended for professionals in economics, macroeconomic research and the food industry, researchers, teachers, graduate students and students of higher education. The results can be used by researchers, specialists and public administration bodies in the study of the export potential of the food market and substantiation of mechanisms for regulating the development of exports of food products of Ukraine in the context of global and domestic risks and challenges

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Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

Current Nutrition & Food Science ◽

10.2174/1573401317666211209150147 ◽

2021 ◽

Vol 17 ◽

Author(s):

Amirhossein Abedini ◽

Adel Mirza Alizadeh ◽

Aida Mahdavi ◽

S. Amirhossein Golzan ◽

Mahla Salimi ◽

...

Keyword(s):

Food Industry ◽

Raw Materials ◽

Low Cost ◽

Palm Kernel ◽

Poultry Feed ◽

Food Sector ◽

Novel Foods ◽

Current Review ◽

Wide Range ◽

By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

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By-Products in the Malting and Brewing Industries—Re-Usage Possibilities

Fermentation ◽

10.3390/fermentation6030082 ◽

2020 ◽

Vol 6 (3) ◽

pp. 82 ◽

Cited By ~ 2

Author(s):

Andrea Karlović ◽

Anita Jurić ◽

Nevena Ćorić ◽

Kristina Habschied ◽

Vinko Krstanović ◽

...

Keyword(s):

Food Industry ◽

Raw Materials ◽

High Energy ◽

Biofuel Production ◽

Huge Amount ◽

Livestock Feed ◽

Spent Grains ◽

Spent Hops ◽

Beer Production ◽

By Products

Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.

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Cereal supply chain waste in the context of circular economy

E3S Web of Conferences ◽

10.1051/e3sconf/201911203031 ◽

2019 ◽

Vol 112 ◽

pp. 03031 ◽

Cited By ~ 1

Author(s):

Nastasia Belc ◽

Gabriel Mustatea ◽

Livia Apostol ◽

Sorin Iorga ◽

Valentin-Nicolae Vlăduţ ◽

...

Keyword(s):

Supply Chain ◽

Circular Economy ◽

Food Systems ◽

Raw Materials ◽

Short Review ◽

Single Cell Protein ◽

Added Value ◽

Cell Protein ◽

Biodegradable Material ◽

By Products

Taking into consideration the circular economy context, from cereal production and processing result by-products and residues which can be transformed into the new raw materials. Straw, husks, brans, flours, bread waste, confectionary waste, so on, can be re-used using different processes such as: extraction, fermentation, microorganism cultivation, for obtaining added value products. These new products obtained can be: biofuels, enzymes, biodegradable material food contact, single cell protein, bio-adsorbent, nanoparticles, bio alcohol, bioactive compounds like fibres, phytochemicals, minerals, so on. This paper is a short review regarding sharing knowledge and good practices in implementing circular economy within food systems, specifically, cereal supply chain.

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