Wednesday, March 11, 2015

11/03/2015: Extracting 'gold' from fish and plant waste

New industrial processing techniques are enabling us to obtain valuable proteins, antioxidants and oils from salmon and rapeseed waste. These extracts can be used in health foods, nutritional supplements and skin care products, reports.

The EU project APROPOS has had as its aim to demonstrate the value inherent in waste food resources which are currently used mostly for animal feed. and industrial partnerships around the world have been developing new, industrial processing techniques. Using rapeseed and fish as their basic raw materials, they have succeeded in producing entirely pure fractions, free of organic solvents or additives. Such processes will ensure that valuable proteins, antioxidants and oils contained in waste fish and rapeseed raw materials are not discarded.

Norway produces farmed salmon worth several billions every year. But much of this raw material is discarded during production. Only 50 percent of the fish mass remains once off-cuts such as heads, dorsal fins and offal are removed.

Industrial rapeseed is produced across huge, bright yellow fields. But only the black seeds are used to produce oil, and large volumes of chemicals are used in the oil extraction process. The remains of the seeds are used for animal feed and as a source of bioenergy.
SINTEF has headed one of the project's seven work packages with the aim of developing a so-called "environmentally-friendly process technology for the exploitation of waste raw materials from fish filleting for human nutrition and skin care applications."

"We have carried out two processes involving salmon and Nile perch. We have analysed both the oil and proteins from the fish waste raw materials, as well as waste from rape and mustard seeds," says Rasa Slizyte at SINTEF Fisheries and Aquaculture.

In their work, the researchers have employed advanced NMR (nuclear magnetic resonance) techniques, which enable them to monitor the freshness of the fish raw materials in storage. Meanwhile, research partners in Spain have developed a technique for incorporating and stabilising fish proteins in cosmetic creams.

Read more HERE.

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