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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:foods12020422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
- Correspondence:
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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Shabani S, Hosseini E, Asadi G, Beheshti B, Yousefi S. Optimization of process conditions for effective ohmic heating of greater lizardfish ( saurida tumbil) sausage via response surface methodology. FOOD SCI TECHNOL INT 2022; 29:331-344. [PMID: 35369774 DOI: 10.1177/10820132221088623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In current research, the optimization of ohmic heating on greater lizardfish (Saurida tumbil) sausage variables was carried out using response surface methodology-central composite design (RSM-CCD). The effect of process variables including voltage gradient (15-60 V/cm), time (1-15 min), and temperature (60-90°C) on the microbial properties, pH, peroxide value, water holding capacity (WHC), and cooking loss of the sausages was evaluated. The results showed that the characteristics of the sausages were dependent on the ohmic heating conditions and these properties can be modulated. As per the results, the voltage gradient and temperature has a significant effect on the total plate count (p < 0.05). The increase in voltage gradient was the most effective on pH (5.63-6.91). The interaction terms of all items had a significant effect (p < 0.05) on the peroxide value of the fish sausages. Higher amount of temperature and process time were resulted in the more cooking loss. Increasing the voltage gradient was more effective on WHC compared to the temperature. Finally, the process was optimized and the optimized condition was achieved by setting the voltage gradient at 30 V/cm, process time at 4 min, and temperature at 66°C. Also, it was compared with conventional heating. The results were shown that the differences between the mean values of all responses were statistically significant (p < 0.05) except for pH. Therefore, ohmic method was carried out faster, with lower temperature and obtaining the highest WHC and lowest total plate count, peroxide value, cooking loss, and optimized pH. Generally, this study suggested that the ohmic heating can be used as a rapid and homogeneous cooking method for the preparation of sausages from greater lizardfish as a commercial low-valued fish.
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Affiliation(s)
- S Shabani
- Department of Food Science and Technology, Science and Research Branch, 68106Islamic Azad University, Tehran, Iran
| | - E Hosseini
- Department of Food Science and Technology, Science and Research Branch, 68106Islamic Azad University, Tehran, Iran
| | - G Asadi
- Department of Food Science and Technology, Science and Research Branch, 68106Islamic Azad University, Tehran, Iran
| | - B Beheshti
- Department of Biosystems Engineering, Science and Research branch, 68106Islamic Azad University, Tehran, Iran
| | - Sh Yousefi
- Department of Food Science and Technology, Science and Research Branch, 68106Islamic Azad University, Tehran, Iran
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Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Rajasekaran B, Subbiah B, Stephen NM, Nagarajan M, Muniasamy S. Design, fabrication, and validation of ohmic heater to process green mussel meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15511] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Bharathipriya Rajasekaran
- Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Ponneri India
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India
| | - Balasundari Subbiah
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India
- Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Thalainayeru India
| | - Nimish Mol Stephen
- Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Ponneri India
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India
| | - Muralidharan Nagarajan
- Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Ponneri India
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India
| | - Satheesh Muniasamy
- Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Ponneri India
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India
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Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062507] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.
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