Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation
Sustainability analyses of aquaculture typically ignore the fate and value of processing by-products. The aim of this study was to characterise the nutritional content of the common processing by-products (heads, frames, trimmings, skin, and viscera) of five important finfish species farmed in Europ...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-10-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2021.720595/full |
| _version_ | 1828907431010238464 |
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| author | Wesley Malcorps Richard W. Newton Matthew Sprague Brett D. Glencross David C. Little |
| author_facet | Wesley Malcorps Richard W. Newton Matthew Sprague Brett D. Glencross David C. Little |
| author_sort | Wesley Malcorps |
| collection | DOAJ |
| description | Sustainability analyses of aquaculture typically ignore the fate and value of processing by-products. The aim of this study was to characterise the nutritional content of the common processing by-products (heads, frames, trimmings, skin, and viscera) of five important finfish species farmed in Europe; Atlantic salmon (Salmo salar), European seabass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), common carp (Cyprinus carpio), and turbot (Psetta maxima) to inform on best utilisation strategies. Our results indicate a substantially higher total flesh yield (64–77%) can be achieved if fully processed, compared to fillet only (30–56%). We found that heads, frames, trimmings and skin from Atlantic salmon, European seabass, gilthead seabream and turbot frames showed medium to high edible yields, medium to high lipid, and medium to high eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content, indicating significant potential for direct use in human food. By-products which are unattractive for use in food directly but have low ash content and medium to high crude protein, lipid and EPA and DHA content, such as viscera, could be directed to animal feed. Skin showed interesting nutritional values, but has more potential in non-food applications, such as the fashion, cosmetic and pharmaceutical industries. The results indicate potential to increase the direct food, animal feed and non-food value of European aquaculture, without an increase in production volumes or the use of additional resources. The importance of changing consumer perceptions and addressing infrastructure and legislative barriers to maximise utilisation is emphasised. |
| first_indexed | 2024-12-13T17:52:27Z |
| format | Article |
| id | doaj.art-a7b4deb727d04528a50c6131c6c2f4f9 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-12-13T17:52:27Z |
| publishDate | 2021-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-a7b4deb727d04528a50c6131c6c2f4f92022-12-21T23:36:27ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2021-10-01510.3389/fsufs.2021.720595720595Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic UtilisationWesley MalcorpsRichard W. NewtonMatthew SpragueBrett D. GlencrossDavid C. LittleSustainability analyses of aquaculture typically ignore the fate and value of processing by-products. The aim of this study was to characterise the nutritional content of the common processing by-products (heads, frames, trimmings, skin, and viscera) of five important finfish species farmed in Europe; Atlantic salmon (Salmo salar), European seabass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), common carp (Cyprinus carpio), and turbot (Psetta maxima) to inform on best utilisation strategies. Our results indicate a substantially higher total flesh yield (64–77%) can be achieved if fully processed, compared to fillet only (30–56%). We found that heads, frames, trimmings and skin from Atlantic salmon, European seabass, gilthead seabream and turbot frames showed medium to high edible yields, medium to high lipid, and medium to high eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content, indicating significant potential for direct use in human food. By-products which are unattractive for use in food directly but have low ash content and medium to high crude protein, lipid and EPA and DHA content, such as viscera, could be directed to animal feed. Skin showed interesting nutritional values, but has more potential in non-food applications, such as the fashion, cosmetic and pharmaceutical industries. The results indicate potential to increase the direct food, animal feed and non-food value of European aquaculture, without an increase in production volumes or the use of additional resources. The importance of changing consumer perceptions and addressing infrastructure and legislative barriers to maximise utilisation is emphasised.https://www.frontiersin.org/articles/10.3389/fsufs.2021.720595/fullaquacultureby-productsnutritionprocessingedible yieldcircular economy |
| spellingShingle | Wesley Malcorps Richard W. Newton Matthew Sprague Brett D. Glencross David C. Little Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation Frontiers in Sustainable Food Systems aquaculture by-products nutrition processing edible yield circular economy |
| title | Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation |
| title_full | Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation |
| title_fullStr | Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation |
| title_full_unstemmed | Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation |
| title_short | Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation |
| title_sort | nutritional characterisation of european aquaculture processing by products to facilitate strategic utilisation |
| topic | aquaculture by-products nutrition processing edible yield circular economy |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2021.720595/full |
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