Sustainable use of marine resources – turning waste into food ingredients

Fish by‐products are considered low value and discarded. With proper handling and processing, fish by‐products may provide high nutritional value to consumers. This study aimed at establishing compositional differences in valuable compounds from fish by‐products of selected species, including Salmon...

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Veröffentlicht in:	International journal of food science & technology 2015-11, Vol.50 (11), p.2329-2339
Hauptverfasser:	Nurdiani, Rahmi, Dissanayake, Muditha, Street, Wayne E, Donkor, Osaana N, Singh, Tanoj K, Vasiljevic, Todor
Format:	Artikel
Sprache:	eng
Schlagworte:	Barramundi byproducts Fatty acids Fish fish by-products fish protein hydrolysate flathead hydrolysis ingredients Lates calcarifer marine resources molecular weight monounsaturated fatty acids nutritive value oils particle size protein content proteins salmon saturated fatty acids Seafood Seriolella punctata silver warehou Sustainability Waste materials
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