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Evaluation possibilities of fish processing by-products and underutilized fish as value added products
19th International Conference on Food Processing & Technology
October 23-25, 2017 | Paris, France

Gulsum Balcik-Misir and Buket Busra Dagtekin

Central Fisheries Research Institute, Turkey

Posters & Accepted Abstracts: J Food Process Technol


In recently, the mostly used proteins in the food industry are derived from soybeans or milk. The soybean and milk industries have concentrated on recovery and usage of proteins from their by-products. The same situation cannot be said for the seafood industry, especially underutilized fish species and protein-rich by-products, which are used in animal feed fish meal/oil and fertilizer production. However, many types of research showed that these materials contain valuable proteins, amino acids, oil, enzymes, collagen, gelatin and bioactive compounds. Developments of novel technologies give the opportunity to extract proteins from these products and utilize as functional ingredients in food systems. Seafood by-products and underutilized species, causing major environmental and economic problems, can be converted into value-added and ready-to-eat products, contributing to the sustainability of natural resources, reducing waste management costs and producing profitable products with functional features and great usage area. A promising evaluation route of seafood processing by-products and underutilized species are the production of fish protein hydrolysates and isolates. Protein hydrolyzation is the process including chemically or enzymatically broken down the proteins to peptides and/or free amino acids. The other protein recovery method is pH shift method that based on the differences in solubility that muscle proteins in water exhibit at different pH values. The recovered proteins both have essential nutrients, antioxidant activities and good functional properties such as gelling, water holding, oil absorption, protein solubilization, foaming and emulsifying properties. With these characteristics, they can be used as ideal ingredients for manufacturing different types of food products. In this study, knowledge about the evaluation possibilities of by-products and underutilized fish as value-added products have complied. It is hoped that the work will be beneficial to all interested actors in the sector.

Biography :

Gulsum Balcik-Misir is a Food Engineer and working in Processing and Evaluation section of Central Fisheries Research Institute since 1997. He/she has completed his/her MSc degree in fatty acids. He/She is pursuing his/her PhD degree in processing by-products to obtain value added ingredients and use in processed fish. Some of the projects I have recently working in; Determination of Storage Stability and Consumer Acceptance of Some Smoked Fish Species in Eastern Black Sea, Fisheries Sector Report of TR90 Region, Determination of National Food Composition and Formation of a Widely Available and Sustainable System. Some of his/her research articles; Variations in Total Lipid and Fatty Acid Contents of Edible Muscle, Liver and Roes of Spotless Shad, Alosa immaculata during Catching Season in Black Sea; Fish Consumption Preferences of Consumers in Trabzon, Turkey, Yunus Research Bulletin and; Innovative Packaging Solutions for Seafood: Active Packaging, MOCADESU 2015, 1st International Conference on Sea and Coastal Development in the Frame of Sustainability.