Skip to main content
SpringerLink
Log in

Introduction to Seafood Processing By-products

  • Chapter
  • First Online:
Seafood Processing By-Products

Abstract

Since ancient times, seafood has been considered a healthy food for humans. Seafood by-products also play a major role in the daily life of humans. Focus has been increased to develop new seafood by-products from marine resources. In this opening chapter, we discuss fish-derived by-products such as proteins, peptides, and oil for nutriceutical and pharmaceutical uses. In addition, crustaceans and seaweed by-products and their applications are also discussed in detail. Overall, this book gives a good grounding in view of the processing, methods, and applications of seafood by-products.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Alishahi A, Aïder M (2012) Applications of chitosan in the seafood industry and aquaculture: a review. Food Bioprocess Technol 5(3):817–830

    Article  CAS  Google Scholar 

  • Amarowicz R, Shahidi F (1997) Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem 58(4):355–359

    Article  CAS  Google Scholar 

  • Andres Y, Giraud L, Gerente C, Le Cloirec P (2007) Antibacterial effects of chitosan powder: mechanisms of action. Environ Technol 28(12):1357–1363

    Article  CAS  Google Scholar 

  • Cheng WP, Chi FH, Yu RF, Lee YC (2005) Using chitosan as a coagulant in recovery of organic matters from the mash and lauter wastewater of brewery. J Polym Environ 13(4):383–388

    Article  CAS  Google Scholar 

  • Dyer WJ, French HV, Snow JM (1950) Proteins in fish muscle. I. Extraction of protein fractions in fresh fish. J Fish Board Can 7(10):585–593

    Article  CAS  Google Scholar 

  • Eastoe JE (1957) The amino acid composition of fish collagen and gelatin. Biochem J 65(2):363

    CAS  Google Scholar 

  • Gerente C, Lee VKC, Le Cloirec P, McKay G (2007) Application of chitosan for the removal of metals from wastewaters by adsorption—mechanisms and models review. Crit Rev Environ Sci Technol 37(1):41–127

    Article  CAS  Google Scholar 

  • Gérente C, Andrès Y, McKay G, Le Cloirec P (2010) Removal of arsenic(V) onto chitosan: from sorption mechanism explanation to dynamic water treatment process. Chem Eng J 158(3): 593–598

    Article  Google Scholar 

  • Giraud-Guille M-M, Besseau L, Chopin C, Durand P, Herbage D (2000) Structural aspects of fish skin collagen which forms ordered arrays via liquid crystalline states. Biomaterials 21(9):899–906

    Article  CAS  Google Scholar 

  • Goosey M, Kellner R (2012) Recovery of copper from PCB manufacturing effluent using chitin and chitosan. Circ World 38(1):16–20

    Article  CAS  Google Scholar 

  • Harnedy PA, FitzGerald RJ (2012) Bioactive peptides from marine processing waste and shellfish: a review. J Funct Food 4(1):6–24

    Article  CAS  Google Scholar 

  • Jayakumar R, Prabaharan M, Nair SV, Tamura H (2010a) Novel chitin and chitosan nanofibers in biomedical applications. Biotechnol Adv 28(1):142–150

    Article  CAS  Google Scholar 

  • Jayakumar R, Prabaharan M, Nair SV, Tokura S, Tamura H, Selvamurugan N (2010b) Novel carboxymethyl derivatives of chitin and chitosan materials and their biomedical applications. Prog Mater Sci 55(7):675–709

    Article  CAS  Google Scholar 

  • Jayakumar R, Prabaharan M, Sudheesh Kumar PT, Nair SV, Tamura H (2011) Biomaterials based on chitin and chitosan in wound dressing applications. Biotechnol Adv 29(3):322–337

    Article  CAS  Google Scholar 

  • Je J-Y, Park J-Y, Jung W-K, Park P-J, Kim S-K (2005) Isolation of angiotensin I converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas. Food Chem 90(4):809–814

    Article  CAS  Google Scholar 

  • Jun S-Y, Park P-J, Jung W-K, Kim S-K (2004) Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur Food Res Technol 219(1):20–26

    Article  CAS  Google Scholar 

  • Jung W-K, Lee B-J, Kim S-K (2006) Fish-bone peptide increases calcium solubility and bioavailability in ovariectomised rats. Br J Nutr 95(1):124–128

    Article  CAS  Google Scholar 

  • Karim AA, Bhat R (2009) Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocoll 23(3):563–576

    Article  CAS  Google Scholar 

  • Kim S-K, Mendis E (2006) Bioactive compounds from marine processing byproducts—a review. Food Res Int 39(4):383–393

    Article  CAS  Google Scholar 

  • Kim S-K, Wijesekara I (2010) Development and biological activities of marine-derived bioactive peptides: a review. J Funct Food 2(1):1–9

    Article  CAS  Google Scholar 

  • Kim S-Y, Je J-Y, Kim S-K (2007) Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. J Nutr Biochem 18(1):31–38

    Article  CAS  Google Scholar 

  • Kim I-Y, Seo S-J, Moon H-S, Yoo M-K, Park I-Y, Kim B-C, Cho C-S (2008) Chitosan and its derivatives for tissue engineering applications. Biotechnol Adv 26(1):1–21

    Article  CAS  Google Scholar 

  • Krajewska B (2005) Membrane-based processes performed with use of chitin/chitosan materials. Sep Purif Technol 41(3):305–312

    Article  CAS  Google Scholar 

  • Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40(1):43–81

    Article  CAS  Google Scholar 

  • Kwok KCM, McKay G (2010) Novel batch reactor design for the adsorption of arsenate on chitosan. J Chem Technol Biotechnol 85(12):1561–1568

    Article  CAS  Google Scholar 

  • Li Z, Ramay HR, Hauch KD, Xiao D, Zhang M (2005) Chitosan–alginate hybrid scaffolds for bone tissue engineering. Biomaterials 26(18):3919–3928

    Article  CAS  Google Scholar 

  • Limam Z, Selmi S, Sadok S, El Abed A (2011) Extraction and characterization of chitin and chitosan from crustacean by-products: biological and physicochemical properties. Afr J Biotechnol 10(4):640–647

    CAS  Google Scholar 

  • Liu Q, Kong B, Xiong YL, Xia X (2010) Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem 118(2):403–410

    Article  CAS  Google Scholar 

  • Morimura S, Nagata H, Uemura Y, Fahmi A, Shigematsu T, Kida K (2002) Development of an effective process for utilization of collagen from livestock and fish waste. Process Biochem 37(12):1403–1412

    Article  CAS  Google Scholar 

  • Nagai T, Suzuki N (2000) Preparation and characterization of several fish bone collagens. J Food Biochem 24(5):427–436

    Article  CAS  Google Scholar 

  • Najafian L, Babji AS (2012) A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 33(1):178–185

    Article  CAS  Google Scholar 

  • Naqash SY, Nazeer RA (2010) Antioxidant activity of hydrolysates and peptide fractions of Nemipterus japonicus and Exocoetus volitans muscle. J Aquat Food Prod Technol 19(3–4):180–192

    Article  CAS  Google Scholar 

  • Naqash SY, Nazeer RA (2011) Evaluation of bioactive properties of peptide isolated from Exocoetus volitans backbone. Int J Food Sci Technol 46(1):37–43

    Article  CAS  Google Scholar 

  • No HK, Meyers SP, Prinyawiwatkul W, Xu Z (2007) Applications of chitosan for improvement of quality and shelf life of foods: a review. J Food Sci 72(5):R87–R100

    Article  CAS  Google Scholar 

  • Ozawa M, Suzuki S (2002) Microstructural development of natural hydroxyapatite originated from fish-bone waste through heat treatment. J Am Ceram Soc 85(5):1315–1317

    Article  CAS  Google Scholar 

  • Paul W, Sharma CP (2004) Chitosan and alginate wound dressings: a short review. Trends Biomater Artif Org 18(1):18–23

    Google Scholar 

  • Qian Z-J, Jung W-K, Byun H-G, Kim S-K (2008) Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage. Bioresour Technol 99(9):3365–3371

    Article  CAS  Google Scholar 

  • Rajanbabu V, Chen J-Y (2011) Applications of antimicrobial peptides from fish and perspectives for the future. Peptides 32(2):415–420

    Article  CAS  Google Scholar 

  • Rajapakse N, Mendis E, Byun H-G, Kim S-K (2005) Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J Nutr Biochem 16(9):562–569

    Article  CAS  Google Scholar 

  • Rinaudo M (2006) Chitin and chitosan: properties and applications. Prog Polym Sci 31(7):603–632

    Article  CAS  Google Scholar 

  • Rong C, Qi L, Bang-zhong Y, Lan-lan Z (2010) Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas). Innov Food Sci Emerg Technol 11(1):108–112

    Article  CAS  Google Scholar 

  • Samaranayaka AGP, Li-Chan ECY (2008) Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chem 107(2):768–776

    Article  CAS  Google Scholar 

  • Samaranayaka AGP, Kitts DD, Li-Chan ECY (2010) Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J Agric Food Chem 58(3):1535–1542

    Article  CAS  Google Scholar 

  • Sampath Kumar NS, Nazeer RA, Jaiganesh R (2011) Purification and biochemical characterization of antioxidant peptide from horse mackerel (Magalaspis cordyla) viscera protein. Peptides 32(7):1496–1501

    Article  CAS  Google Scholar 

  • Senevirathne M, Kim SK (2012) Utilization of seafood processing by-products: medicinal applications. Adv Food Nutr Res 65:495–512

    Article  Google Scholar 

  • Shahidi F, Abuzaytoun R (2005) Chitin, chitosan, and co-products: chemistry, production, applications, and health effects. Adv Food Nutr Res 49:93–135

    Article  CAS  Google Scholar 

  • Shahidi F, Han X-Q, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53(3):285–293

    Article  CAS  Google Scholar 

  • Tacon AG, Metian M (2008) Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: trends and future prospects. Aquaculture 285(1):146–158

    Article  CAS  Google Scholar 

  • Tønnesen HH, Karlsen J (2002) Alginate in drug delivery systems. Drug Dev Ind Pharm 28(6):621–630

    Article  Google Scholar 

  • Toppe J, Aksnes A, Hope B, Albrektsen S (2006) Inclusion of fish bone and crab by-products in diets for Atlantic cod, Gadus morhua. Aquaculture 253(1–4):636–645

    Article  Google Scholar 

  • Urakova IN, Pozharitskaya ON, Demchenko DV, Shikov AN, Makarov VG (2012) The biological activities of fish peptides and methods of their isolation. Russ J Mar Biol 38(6):417–422

    Article  Google Scholar 

  • Wang SL, Liang TW, Yen YH (2011) Bioconversion of chitin-containing wastes for the production of enzymes and bioactive materials. Carbohydr Polym 84(2):732–742

    Article  CAS  Google Scholar 

  • Wu H-C, Chen H-M, Shiau C-Y (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36(9–10):949–957

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was supported by a grant from the Marine Bioprocess Research Center of the Marine Biotechnology Program funded by the Ministry of Oceans and Fisheries, Republic of Korea.

Author information

Authors and Affiliations

  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center Pukyong National University, 45, Yongso-ro, Nam-gu, Busan, 608-737, Republic of Korea

    Se-Kwon Kim

  2. Marine Bioprocess Research Center, Pukyong National University, Busan, 608-737, Republic of Korea

    Jayachandran Venkatesan

Authors
  1. Se-Kwon Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jayachandran Venkatesan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Se-Kwon Kim .

Editor information

Editors and Affiliations

  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)

    Se-Kwon Kim

Rights and permissions

Reprints and permissions

Copyright information

© 2014 Springer Science+Business Media New York

About this chapter

Cite this chapter

Kim, SK., Venkatesan, J. (2014). Introduction to Seafood Processing By-products. In: Kim, SK. (eds) Seafood Processing By-Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9590-1_1

Download citation

Publish with us

Policies and ethics

Search

Navigation