6533b82dfe1ef96bd1291275
RESEARCH PRODUCT
Fermentation in fish and by-products processing: an overview of current research and future prospects
Francisco J. Martí-quijalFabienne RemizeFrancisco J. BarbaEmilia FerrerMaría-josé RuizGiuseppe Mecasubject
0301 basic medicine030109 nutrition & dieteticsfood and beverages04 agricultural and veterinary sciencesPulp and paper industry040401 food scienceApplied Microbiology and Biotechnology03 medical and health sciences0404 agricultural biotechnologyBiofuelOil productionEnvironmental scienceFish <Actinopterygii>FermentationProtein hydrolysatesFish headFood Sciencedescription
Fish industry has been growing continuously over the last decades and generates huge amounts of by-products. These by-products come from fish head, skin, bones, thorns, and viscera. Part of them are processed for feed, collagen and oil production, and to a lesser extent to produce biofuels and fertilizers, but many other high-value bioactive compounds can be recovered. Fish fermentation, which is traditionally used to increase fish shelf-life, results into the formation of bacteria metabolites of interest. Applied to by-products, fermentation increases the quality of protein hydrolysates, oil and produces antioxidant compounds. This technology, which is safe, environmental-friendly and poor energy consuming, presents advantages for future applications.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-02-01 | Current Opinion in Food Science |