Seafood Processing By-Products

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering.

Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

  • Provides an overview of seafood processing by-products
  • Discusses the various bioactive functional ingredients obtained from seafood processing by-products
  • Addresses the health benefits and industrial applications of seafood processing by-products​
Table of Contents

1 Introduction to Seafood Processing By-products …………………………… 1
Se-Kwon Kim and Jayachandran Venkatesan
2 Trends in the Use of Seafood Processing By-products in Europe ……. 11
Fatih Karadeniz and Se-Kwon Kim
3 Prospective Utilization of Fishery By-products in Indonesia ………….. 21
Hari Eko Irianto, Ariyanti Suhita Dewi, and Giyatmi
4 Development of Functional Materials from Seafood
By-products by Membrane Separation Technology ………………………. 35
Jung Kwon Lee, Eunice C.Y. Li-Chan, Joong-Kyun Jeon,
and Hee-Guk Byun
5 Processing and Characterization of Salt- Fermented
Fish (Jeotgal) Using Seafood By-products in Korea ………………………. 63
Jin-Soo Kim and Ki Hyun Kim
6 Isoelectric Solubilization/Precipitation as a Means
to Recover Protein and Lipids from Seafood By-products …………….. 101
Reza Tahergorabi and Jacek Jaczynski
7 Advances in the Processing of Marine Discard
and By-products ………………………………………………………………………….. 125
Maria Hayes and Kevin McKeon
8 Recovery of Gelatin with Improved Functionality
from Seafood Processing Waste ……………………………………………………. 145
Venkateshwarlu Gudipati and Nagalakshmi Kannuchamy
9 Utilization of Fish Waste for the Making of Fish Sauce …………………. 171
Siswa Setyahadi

10 Enzymes from Fish Processing Waste Materials
and Their Commercial Applications …………………………………………….. 183
Se-Kwon Kim and Pradeep Dewapriya
11 Functional Proteins and Peptides from Fish Skin ………………………….. 197
S. W. A. Himaya and Se-Kwon Kim
12 Seafood Processing By-products: Collagen and Gelatin ………………… 207
Chenjie Wang, Tong Chang, Liu Shi, Hong Yang, Min Cui,
and Leonard Tambalu
13 Bycatch Utilization in Asia …………………………………………………………… 243
Razia Sultana, Khalid Jamil, and Seema Ismat Khan
14 Biological, Physical, and Chemical Properties
of Fish Oil and Industrial Applications…………………………………………. 285
V. Rizliya and Eresha Mendis
15 Use of Seafood Processing By-products
in the Animal Feed Industry ………………………………………………………… 315
Buddika O. Malaweera and W.M. Niluni Methsala Wijesundara
16 Potential Uses of Lactic Acid Bacteria in Seafood Products …………… 341
Panchanathan Manivasagan, Jayachandran Venkatesan,
and Se-Kwon Kim
17 Chitin and Its Benefi cial Activity as an Immunomodulator
in Allergic Reactions ……………………………………………………………………. 361
Thanh-Sang Vo and Se-Kwon Kim
18 Chitosan Nanoparticles: Preparation, Characterization,
and Applications ………………………………………………………………………….. 371
U.M.S.P. Perera and Niranjan Rajapakse
19 Chitin, Chitosan, and Their Derivatives Against Oxidative
Stress and Infl ammation, and Some Applications …………………………. 389
Dai-Nghiep Ngo
20 Lipid Bodies Isolated Microalgae Residues
as a Source for Bioethanol Production ………………………………………….. 407
Chamila Jayasinghe and David Gray
21 Bioactive Metabolites and Value-Added Products
from Marine Macroalgae …………………………………………………………….. 423
Kannan R.R. Rengasamy, Manoj G. Kulkarni, Wendy A. Stirk,
and Johannes Van Staden
22 The Application of Fish Collagen to Dental
and Hard Tissue Regenerative Medicine ………………………………………. 455
Yoshihiko Hayashi, Takeshi Ikeda, Shizuka Yamada,
Zenya Koyama, and Kajiro Yanagiguchi

23 Applications of Seafood By-products
in the Food Industry and Human Nutrition ………………………………….. 463
Janak K. Vidanarachchi, C. Senaka Ranadheera, T.D. Wijerathne,
R.M.C. Udayangani, S.M.C. Himali, and Jana Pickova
24 Antidiabetic and Obesity Effects of Materials
from Seafood By-products ……………………………………………………………. 529
Fatih Karadeniz, Mustafa Zafer Karagozlu, and Se-Kwon Kim
25 Bioluminescence Isolated from Seafood By-products
and Its Applications …………………………………………………………………….. 541
Mustafa Zafer Karagozlu, Fatih Karadeniz, and Se-Kwon Kim
26 Preparation of Useful Components from Marine
Algal Processing By-products and Their Applications …………………… 551
Kalpa W. Samarakoon, H.H. Chaminda Lakmal, and You-Jin Jeon
27 Functional Properties of Ascidians By-products:
Nutritional and Medicinal Value ………………………………………………….. 565
BoMi Ryu and Se-Kwon Kim
Index ………………………………………………………………………………………………….. 579

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