5.Waste Utilization.pptx

2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Postharvest Fisheries Fishery Waste Utilization Rufa L. Mendez Mentor Date of Lecture: June 1, 2024 1 Blue Economy/Ocean...

2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Postharvest Fisheries Fishery Waste Utilization Rufa L. Mendez Mentor Date of Lecture: June 1, 2024 1 Blue Economy/Ocean Economy According to the World Bank, the blue economy is the "sustainable use of ocean resources for economic growth, improved livelihoods, and jobs while preserving the health of ocean ecosystem." European Commission defines it as "All economic activities related to oceans, seas and coasts. It covers a wide range of interlinked established and emerging sectors. The Commonwealth of Nations considers it "an emerging concept which encourages better stewardship of our ocean or 'blue' resources." The Center for the Blue Economy says "it is now a widely used term around the world with three related but distinct meanings- the overall contribution of the oceans to economies, the need to address the environmental and ecological sustainability of the oceans, and the ocean economy as a growth opportunity for both developed and developing countries." 2 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  3 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals https://www.sciencedirect.com/science/article/pii/S2666049022000421#f0005 4 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  5 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  6 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  7 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  8 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  9 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  10 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  Fish “Waste” in PH Fish bycatch –fish or any marine species caught unintentionally by a fishing method or gear that is targeting certain species of fish. It may consist of other fish species, undersized or juvenile species (although the catch of these must be prevented at all times), or even the same targeted species but of different sizes. Instead of discarding the bycatch, this can be used as raw material in the production of fish silage (e.g. Ferraz De Arruda, Borghesi and Oetterer, 2007; Rattagol, Wongchinda and Swachatthanwongratana, 1980; Vazquez et al., 2011); Seafood processing waste – Fish processing establishments produce a considerable amount of waste in the form of trimmings such as heads, skin, tails and fins of fishes, the shells and heads of shrimp and other crustaceans, gills and viscera. Some of these waste materials are processed into different consumer food products, but the non-utilizable materials represent an environmental problem if improperly discarded. The latter can be utilized in making fish silage (e.g. Haider et al., 2016; Hossain and Alam, 2016; Santos, Orejana and Bautista, 1978; Viana et al., 1996); Non-commercially important, non-indigenous species –different exotic or non-indigenous species that have been introduced in some bodies of water in the Philippines (see Guerrero, 2014) and elsewhere (Simon and Townsend, 2003; Strayer, 2010). Some of these species have caused harm to the environment by destroying the ecological balance and, to some extent, by endangering the native population of some endogenous stocks (Simon and Townsend, 2003). Since research into their utilization as an ingredient in fishmeal has already been conducted (Abarra et al., 2017; Bowzer, Bergman and Trushenski, 2014; Fagbenro and Jauncey, 1998), these same species can likewise be used in fish silage processing, in order to make these ‘unwanted’ species more useful. 11 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Fish silage liquid product made from whole fish or parts of fish that are liquefied by the action of enzymes in the fish in the presence of an added acid. The enzymes break down fish proteins into smaller soluble units, and the acid helps to speed up their activity while preventing bacterial spoilage made from white fish offal does not contain much oil, but when it is made from fatty fish like herring it may be necessary to remove the oil at some stage 12 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals https://www.fao.org/4/x5937e/x5937e01.htm 13 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Silage Production Several acids can be used, either alone or in combination. Hydrochloric or sulphuric acid can be used; they are reasonably cheap, but a lower pH is required with these mineral acids than with some organic ones, and this means greater corrosion problems, and the silage has to be neutralized before use. Formic acid, an organic acid, is a good choice because preservation is achieved at a slightly higher pH, it has some bacteriostatic action, and the silage need not be neutralized before adding it to the feed, but it is more expensive than mineral acids The composition of fish silage is very similar to that of the material from which it is made. A typical analysis of white fish offal is 80 percent water, 15 percent protein, 4·5 percent ash and 0·5 percent fat, and the composition of silage from offal is virtually the same. Whole fatty fish like sprats and sand eels have a higher protein and fat content, and correspondingly lower water and ash content. 14 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Silage Production Samples from a batch of silage for analysis should be taken only after thorough mixing to ensure that they are representative. Acidity should be measured when making large batches; with formic acid the pH should be 3·6-4; if it is above 4 more acid should be added; if it is below 3·8 less acid could probably have been used, with a saving in cost. The exact amount of acid has to be found by experience, but the proportion given earlier is a good guide. Fish silage of the correct acidity keeps at room temperature for at least two years without putrefaction. The protein becomes more soluble, and the amount of free fatty acid increases in any fish oil present during storage, but these changes are unlikely to be significant nutritionally. Fish silage in any event would probably not be stored commercially for more than about 6 months. Silage becomes smoother in consistency during storage, and develops a pleasant malty odour. 15 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  Toppe, J., Olsen, R.L., Peñarubia, O.R. & James, D.G. 2018. Production and utilization of fish silage. A manual on how to turn fish waste into profit and a valuable feed ingredient or fertilizer. Rome, FAO. 28 pp. 16 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  17 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals  18 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals Fish Protein Concentrate One of the earliest attempts to recover protein from by-products and under-utilized species for use as a human food was the production of fish protein concentrates (FPC) Fish protein concentrates are produced by using chemical solvents and sometimes high temperatures to extract and separate proteins from other components of the raw material (e.g., fat). The National Marine Fisheries Service (NMFS) in the US (then Bureau of Commercial Fisheries) initiated a large research program in this area in the early 1960s with the goal of finding ways to produce FPC on a large scale to stimulate the US seafood industry and also fight the global protein malnutrition problem (Snyder, 1967). Solvent extracted FPC (type-A FPC) is produced by extraction with isopropanol or azeotropic extraction with ethylene dichloride The raw material is ground and then extracted with isopropanol at 20–30oC for 50 minutes. The supernatant is then collected and extracted two times, first at 75°C for 90 minutes with isopropanol and then at 75°C for 70 minutes with azeotropic isopropanol final supernatant fraction which is then dried, milled and screened to separate out bone pieces should be largely colorless and odorless and primarily consist of protein (