VALUE ADDED FISH PRODUCTS

Year 2020, Volume: 4 Issue: 2, 59 - 69, 30.11.2020

İlknur Uçak Maham Zahid

Abstract

Fish industry is rising day by day, resulting in various by-products. By-products obtained from fish are highly beneficial and attracting the customers both from national and international market now a days. The various by-products obtained from the different portions like skin, bones, head, and viscera of fish. Different protein recovery methods are used to obtain hydrolysates that have properties of antioxidants, emulsifiers, gelatins agents etc. Fish protein hydrolysates (FPH) is also used as fish-based fertilizers for animal feed. Fermented products include fish sauce or fish oil. Surimi is a protein paste obtained from fish meat, having high nutritional value. Collagen and gelatins are derived from fish skin and bones and are being used in cosmetic, pharmaceutical and meat business. Enhanced consumption of fish waste materials as food not only lessens numerous environmental issues but it also helps in production various value-added products. Thus, it is essential to maximize the production of fish by products. In this review, various fish by-products and their benefits are discussed.

Keywords

Fish by-product, Surimi, Collagen, Fermentation, Hydrolysates

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