Fermentation in fish and by-products processing: an overview of current research and future prospects. (February 2020)

• Record Type: Journal Article
• Authors: Marti-Quijal, Francisco J; Remize, Fabienne; Meca, Giuseppe; Ferrer, Emilia; Ruiz, María-José; Barba, Francisco J
• Is Part Of: Current opinion in food science. Volume 31(2020)
• Page Start: 9
• Page End: 16
• Publication Date: 2020-02
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2019.08.001
• Languages: English
• ISSNs: 2214-7993

Abstract

Highlights: Fish by-products (FBP) fermentation allows obtaining high-added value compounds. Fermentation is a useful tool to obtain bioactive peptides from FBP. Fermentation as a strategy to produce antifungal/antimicrobial compounds from FBP. Fermentation can help reducing the environmental problem caused by fish waste. Abstract : Fish industry has been growing continuously over the last decades and generates huge amounts of by-products. These by-products come from fish head, skin, bones, thorns, and viscera. Part of them are processed for feed, collagen and oil production, and to a lesser extent to produce biofuels and fertilizers, but many other high-value bioactive compounds can be recovered. Fish fermentation, which is traditionally used to increase fish shelf-life, results into the formation of bacteria metabolites of interest. Applied to by-products, fermentation increases the quality of protein hydrolysates, oil and produces antioxidant compounds. This technology, which is safe, environmental-friendly and poor energy consuming, presents advantages for future applications.