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Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry.
Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild Dragøy; Lindberg, Diana.
Afiliación
  • Aspevik T; Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway.
  • Oterhals Å; Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway.
  • Rønning SB; Nofima AS, P.B. 210, 1431, Ås, Norway.
  • Altintzoglou T; Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway.
  • Wubshet SG; Nofima AS, P.B. 210, 1431, Ås, Norway.
  • Gildberg A; Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway.
  • Afseth NK; , Ildervegen 27, 9017, Tromsø, Norway.
  • Whitaker RD; Nofima AS, P.B. 210, 1431, Ås, Norway.
  • Lindberg D; Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway.
Top Curr Chem (Cham) ; 375(3): 53, 2017 Jun.
Article en En | MEDLINE | ID: mdl-28466455
Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products. Strict legislation regulates the utilization of various animal-based co- and by-products, representing a major hurdle if not addressed properly. Thorough understanding and optimization of all parts of the production chain, including conservation and processing, are important prerequisites for successful upgrading and industrial implementation of such products. This review includes industrially applied technologies such as freezing/cooling, acid preservation, salting, rendering and protein hydrolysis. In this regard, it is important to achieve stable production and quality through all the steps in the manufacturing chain, preferably supported by at- or online quality control points in the actual processing step. If aiming for the human market, knowledge of consumer trends and awareness are important for production and successful introduction of new products and ingredients.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Industria de Procesamiento de Alimentos / Carne Límite: Animals / Humans Idioma: En Revista: Top Curr Chem (Cham) Año: 2017 Tipo del documento: Article País de afiliación: Noruega Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Industria de Procesamiento de Alimentos / Carne Límite: Animals / Humans Idioma: En Revista: Top Curr Chem (Cham) Año: 2017 Tipo del documento: Article País de afiliación: Noruega Pais de publicación: Suiza