Production of high-value products from the by-products of aquatic food processing

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dc.creatorLi, R.; Meng, J. ;
dc.date2025-01-14T11:05:35Z
dc.date2025-01-14T11:05:35Z
dc.date2024
dc.date2025-01-14T11:04:36Z
dc.date.accessioned2026-06-28T01:19:34Z
dc.descriptionThe processing of aquatic food generates substantial by-products, including animal heads, skins, bones, scales, visceral organs and shells, etc., which can constitute between 30 percent and 70 percent of the whole body of aquatic organisms. These by-products retain numerous bioactive molecules suitable for extraction and application in the nutraceutical, functional food, pharmaceutical, biomedical, cosmetic and material industries, and have the potential to yield high-value products. The transition from aquatic food waste to high-value products presents multiple benefits, including: (i) enhanced human nutrition and health through nutrient and bioactive component provision; (ii) mitigation of environmental pollution by reducing waste; and (iii) improved economic returns because aquatic food waste is transformed into high-value products rather than low-value animal feeds or fertilizers. This guide presents strategic and technical insights by outlining key principles for producing high-value items, including collagen, gelatine, bioactive peptides, chitin, chitosan, chondroitin sulphate, fish leather and fish oil, from the by-products of aquatic food processing.
dc.format48 p.
dc.formatapplication/pdf
dc.identifier2664-5408
dc.identifier978-92-5-139304-8
dc.identifier2070-7010
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/cd3041en
dc.identifier.urihttp://hdl.handle.net/123456789/333453
dc.languageEnglish
dc.publisherFAO ;
dc.relationFAO Fisheries and Aquaculture Technical Papers
dc.relationNo. 720
dc.rightsFAO
dc.rightsCC BY NC SA 3.0 IGO
dc.titleProduction of high-value products from the by-products of aquatic food processing
dc.typeBook (series)

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