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Value-added products from underutilized fish species

V Venugopal1, F Shahidi

  • 1Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.

Critical Reviews in Food Science and Nutrition
|September 1, 1995
PubMed
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This study explores using underutilized fish, like pelagic species and krill, to create value-added food products. Developing these protein-rich convenience foods can reduce fishery losses and improve human nutrition.

Area of Science:

  • Marine Biology
  • Food Science
  • Fisheries Management

Background:

  • Fish is a key source of protein and nutrients, but significant portions of catches are underutilized.
  • Underutilized fish often possess undesirable traits like poor color, flavor, texture, small size, or high fat content.
  • Pelagic species and krill are abundant but often discarded or used for fish meal, highlighting a need for human consumption strategies.

Purpose of the Study:

  • To investigate product development possibilities using mince from low-cost, underutilized fishery resources.
  • To identify methods for conserving and utilizing these fish species for human consumption, thereby preventing post-harvest losses.
  • To highlight the potential of value-added products from low-value fish for both resource utilization and consumer benefit.

Main Methods:

Related Experiment Videos

  • Mechanical deboning to recover fish flesh.
  • Development of various value-added products from fish mince.
  • Exploration of surimi, sausages, fermented products, protein concentrates, hydrolysates, and extruded products.
  • Consideration of biotechnological applications for fish resource utilization.

Main Results:

  • Mechanical deboning and mince-based product development are promising for utilizing low-value fish.
  • A diverse range of products, including surimi-based items, sausages, and protein concentrates, can be created.
  • This approach offers dual benefits: better utilization of fishery resources and provision of protein-rich convenience foods.

Conclusions:

  • Developing value-added products from underutilized fish mince is a viable strategy to reduce post-harvest losses.
  • Successful implementation hinges on effective market strategies to promote these novel food products.
  • This approach contributes to sustainable fisheries and enhanced food security by valorizing unconventional aquatic resources.