VALUE ADDED FISH PRODUCTS

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Eurasian Journal of Food Science and Technology
Volume:4 Issue:2
VALUE ADDED FISH PRODUCTS

VALUE ADDED FISH PRODUCTS

Authors : İlknur UÇAK, Maham ZAHİD

Pages : 59-69

View : 53 | Download : 9

Publication Date : 2020-11-30

Article Type : Review Paper

Abstract :Fish industry is rising day by day, resulting in various by-products. By-products obtained from fish are highly beneficial and attracting the customers both from national and international market now a days. The various by-products obtained from the different portions like skin, bones, head, and viscera of fish. Different protein recovery methods are used to obtain hydrolysates that have properties of antioxidants, emulsifiers, gelatins agents etc. Fish protein hydrolysates insert ignore into journalissuearticles values(FPH); is also used as fish-based fertilizers for animal feed. Fermented products include fish sauce or fish oil. Surimi is a protein paste obtained from fish meat, having high nutritional value. Collagen and gelatins are derived from fish skin and bones and are being used in cosmetic, pharmaceutical and meat business. Enhanced consumption of fish waste materials as food not only lessens numerous environmental issues but it also helps in production various value-added products. Thus, it is essential to maximize the production of fish by products. In this review, various fish by-products and their benefits are discussed.
Keywords : Fish by product, Surimi, Collagen, Fermentation, Hydrolysates

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