How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood

Aquatic foods, particularly fish, are recognized as a unique source of essential fatty acids, micronutrients and protein many diets lack, especially in poor and vulnerable communities. Tilapia (Oreochromis sp.) fillets typically represent 30%–33% of the fish, leaving around 70% of the fish unused fo...

Full description

Saved in:
Bibliographic Details
Published in:Reviews in aquaculture 2023-02, Vol.15 (S1), p.32-40
Main Authors: Peñarubia, Omar, Toppe, Jogeir, Ahern, Molly, Ward, Ansen, Griffin, Michael
Format: Article
Language:English
Subjects:
Biodiesel fuels
Biofuels
Bones
by‐products
Collagen
Equipment costs
Fatty acids
Fertilizers
Fish
Fish fillets
Fish skin
Fish skins
Food
Food conversion
Foods
Freshwater fishes
Gelatin
Human nutrition
Hydrolysates
Leather
Livelihood
Micronutrients
New technology
Nutrition
Operating costs
Peptides
Pharmaceuticals
processing
Sausages
Scales
Seafoods
Tilapia
value‐addition
Viscera
Whitefish
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Aquatic foods, particularly fish, are recognized as a unique source of essential fatty acids, micronutrients and protein many diets lack, especially in poor and vulnerable communities. Tilapia (Oreochromis sp.) fillets typically represent 30%–33% of the fish, leaving around 70% of the fish unused for human consumption. These nutrient‐rich by‐products can be converted into food and other products with medical, pharmaceutical and packaging applications. Heads and backbones of processed tilapias, and undersized tilapia can be used in the development or fortification of food products such as fish cakes, sausages and bread. Tilapia skin can be processed into leather for clothing and leather artefacts. Gelatin from fish skin can be developed into edible films and coating while collagen from fish scales and bones has good application in the cosmetic and pharmaceutical fields. The viscera can be converted into biodiesel or silage and hydrolysates, which are good sources of peptides and enzymes. To ensure 100% utilization, any remaining parts of the fish not used for food, can be transformed into products for animal consumption or for fertilizer. Thus, the conversion of by‐products from tilapia processing into value‐added products can contribute to improve human nutrition and better livelihood opportunities. However, adopting new technologies in value addition will require additional operational costs for acquiring new equipment and skills, a proven market demand for the products and an enabling policy environment.
ISSN:1753-5123
1753-5131
DOI:10.1111/raq.12737