Valorization of fisheries by-products: Challenges and technical concerns to food industry

Global fisheries production has increased to ~200 MT with aquatic by-products of 20 MT that are a challenge for the fish processing industry as well as for environmental management. Aquatic by-products are potential source and treasure house of many healthy and biologically active compounds, which have significant potential to supply new and valuable food ingredients. However, diversity of available raw materials and the post-harvest stage of materials challenge the scientific community to determine how to best use this resource. This review highlights the technical concerns regarding the use of these materials in many different food applications. Although, much research has been done, there is a need to focus on some critical points such as pre-treatment, extraction methods, particle size, evaluation of bioavailability of nutrients, interaction with other ingredients, nutritional, biotechnological and sensorial aspects, compatibility of gelation in food matrix and safety concerns. Furthermore, these materials have only had limited studies using the modern techniques of nutrigenomics, molecular modeling and docking that need to be addressed in future. Fisheries by-products having immense potential of nutrition and micro-nutrients can be used as a food with some considerations prior to their fortification. [Display omitted] •Fisheries by-products are rich source of functional and micro nutrients.•Nutritional, textural and sensorial challenges are the most important challenges.•Pre-treatment and particle size are necessary steps before adding to food system.•Nutrigenomics, molecular modeling and docking are needed for fisheries by-products.