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Production of high-value products from the by-products of aquatic food processing

Year of publication 2024

Place of publication Rome, Italy ;

Pages 48 p.

Author Li, R.; Meng, J. ;

Publisher FAO ;

Product type Book (series)

ISBN 978-92-5-139304-8

Series title FAO Fisheries and Aquaculture Technical Papers

Series number No. 720

To cite or share https://doi.org/10.4060/cd3041en

Synopsis (short abstract) The processing of aquatic food generates substantial by-products, including animal heads, skins, bones, scales, visceral organs and shells, etc., which can constitute between 30 percent and 70 percent of the whole body of aquatic organisms. These by-products retain numerous bioactive molecules suitable for extraction and application in the nutraceutical, functional food, pharmaceutical, biomedical, cosmetic and material industries, and have the potential to yield high-value products. The transition from aquatic food waste to high-value products presents multiple benefits, including: (i) enhanced human nutrition and health through nutrient and bioactive component provision; (ii) mitigation of environmental pollution by reducing waste; and (iii) improved economic returns because aquatic food waste is transformed into high-value products rather than low-value animal feeds or fertilizers. This guide presents strategic and technical insights by outlining key principles for producing high-value items, including collagen, gelatine, bioactive peptides, chitin, chitosan, chondroitin sulphate, fish leather and fish oil, from the by-products of aquatic food processing.

Cite this content as:

Li, R. & Meng, J. 2024. Production of high-value products from the by-products of aquatic foodprocessing. FAO Fisheries and Aquaculture Technical Paper, No. 720. Rome, FAO.

https://doi.org/10.4060/cd3041en

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