수산 부산물의 유효이용

• 영문명: Effective utilization of seafood by-products
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 안창범(Chang Bum AHN)
• 간행물 정보: 『수산과학연구소 논문집』제12권, 87~94쪽, 전체 8쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2003.12.30

영문 초록

The major components of processing discards of seafoods include edible portions such as tongue, cheeks, stomach and liver from fish, proteins from residual flesh, fish skin, chitinous materials, carotenoid pigments, flavorants, gut enzymes, and anti-freeze proteins from blood of cold-temperature fish. The potential utilization of each of these ingredients in a variety of applications has been the focus of attention in recent years. Preparation of protein concentrates and hydrolysates as well as surimi from residual flesh remaining on fish frames after filleting has received increasing attention in recent years. Meanwhile, isolation of anti-freeze proteins from blood plasma of fish in cold waters has been important both for production of transgenic fish and for extending the shelf-life of human organs intended for transplant purposes. Cold-temperature enzymes from gastrointestinal tracts of fish may serve as processing aids in the food industry. In addition, chitosan derivatives have been used for a variety of applications. There are over 200 current and potential applications of chitinous materials in biotechnology, food processing, agriculture, pharmacy, medicine and natural environment preservation. Furthermore, utilization of carotenoid and carotenoprotein extracts, prepared from shellfish processing discards, in aquaculture feed formulations intended for pigmentation of salmonids has been reported. Possible recovery of flavorants from shellfish processing discards or from cook water has been attempted. In addition, marine lipids, prepared from fish liver or as a by-product in fish meal production, have been used as a source of omega-3 fatty acids for pharmaceutical and food applications.

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