Salmon by-product proteins
| dc.creator | Ramírez, A.;Fishery and Aquaculture Economics and Policy Division | |
| dc.date | 2023-10-11T08:12:20Z | |
| dc.date | 2023-10-11T08:12:20Z | |
| dc.date | 2007 | |
| dc.date | 2020-11-10T13:10:30.0000000Z | |
| dc.date.accessioned | 2026-06-27T21:00:09Z | |
| dc.description | This Circular describes the potential of by-products from salmon as a source of protein. It lists the main geographic sources of raw material and by-products from salmon aquaculture, namely Canada, Chile, Norway and the United Kingdom of Great Britain and Northern Ireland. It provides an overview of available technologies for preserving the nutritional value of proteins and how to obtain value from their functional properties. A detailed description is provided on the various uses and functions of the proteins deriving from salmon by-products with various cost estimates given for a number of products: hamburger patties, pet food, silage, salmon meal and hydrolysates. The Circular describes the various markets for protein and the particularities related to the use of salmon by-products as raw material for protein production. It concludes that with adequate and cost-effective technology, by-products from salmon can provide important quantities of protein for the wor ld’s protein markets. | |
| dc.format | 31 | |
| dc.format | application/pdf | |
| dc.identifier | 9789251058435 | |
| dc.identifier | 0429-9329 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/A1394E | |
| dc.identifier | http://www.fao.org/3/a-a1394e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/210563 | |
| dc.language | English | |
| dc.relation | FAO Fisheries Circular | |
| dc.relation | 0429-9329 - C1027 | |
| dc.rights | FAO | |
| dc.title | Salmon by-product proteins | |
| dc.title | Salmon by-product proteins | |
| dc.type | Book (series) |