Marine By-Products Handbook from C.H.I.P.S.

Maximising the Value of Marine

edited by
Fereidoon Shahidi

Maximising the Value of Marine By-Products provides complete coverage of the characterisation, recovery, processing and applications of marine-by products.

Part 1 summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery.

Part 2 examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments.

Part 3 discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.


  • how to devise strategies for the full utilisation of the catch
  • the importance of marine by-products to human health
  • explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production


Part 1: Marine By-Product Characterisation, Recovery and Processing

Physical and chemical properties of protein by-products from seafood waste

  • Physical and chemical properties of protein-rich by-products seasonal, habitat, species and individual variations
  • Implication for by-products valorisation

Physical and chemical properties of lipid by-products from seafood waste

  • Introduction to fish lipids
  • Health benefits associated with fish lipids
  • Fatty acids found in fish muscle
  • Fatty acids found in fish-by-products
  • Factors affecting the fatty acid composition of fish and their associated by-products
  • Deterioration of fish lipids
  • Implications for fish fat by-product valorization

On-board handling of marine by-products to prevent microbial spoilage, enzymatic reactions and lipid oxidation

  • Deterioration of marine biomass
  • Handling and sorting
  • Conservation and stabilisation
  • On-board processing
  • Utilisation of by-products from gadiform species

Recovery of by-products from seafood processing streams

  • State of global fisheries and by-products
  • Basic properties of water, proteins and lipids in aquatic foods
  • Recovery of functional proteins and lipids from by-products
  • Protein recovery from surimi processing water

Increasing processed flesh yield by recovery from marine by-products

  • Recovery of flesh from filleting waste
  • Recovery of flesh from demersal species
  • Quality and improvement of fish mince

Enzymatic methods for marine by-products recovery

  • Overview of by-products extracted by enzymatic methods
  • Enzymatic extraction methods
  • Traceability of by-products

Chemical processing methods for protein recovery from marine by-products and underutilized fish species

  • Chemical extraction: fish protein concentrate
  • Chemical hydrolysis
  • Surimi processing
  • Fish protein isolates: pH-shift processing
  • Other processes using low or high pH

Part 2: Food Uses of Marine By-Products

By-catch, underutilized species and underutilized fish parts as food ingredients

  • By-catch, discards and by-products
  • Key drivers
  • Using the by-catch and underutilized species
  • Using underutilized fish parts as food and food ingredients

Mince from seafood processing waste and surimi as food ingredients

  • Manufacturing fish mince/surimi
  • Machinery for preparation of fish mince/surimi
  • Mince/surimi processing by-products
  • Functional properties of fish mince/surimi
  • Nutritional characteristics
  • Storage stability
  • Utilization

Aquatic food protein hydrolysates

  • The enzymatic hydrolysis process
  • Properties of fish protein hydrolysates
  • Role in food systems
  • Physiological role in humans and animals
  • Role in plant growth and propagation
  • Role as growth media for micro-organisms

Functional properties of protein powders from underutilized marine fish and seafood products

  • Fish protein powder as bio-active ingredients
  • Functional properties of fish protein powders
  • Flow properties analysis of emulsion containing fish protein powders
  • Viscoelastic properties of emulsions containing fish protein powders
  • Thermal properties of fish protein powders

Marine oils from seafood waste

  • Oil from fish processing by-products
  • Marine mammal oils
  • Algal oil
  • Marine oil manufacturing process
  • Health effects of PUFA

Collagen and gelatine from marine by-products

  • Key drivers of marine collagen and gelatine
  • Sources of marine collagen and gelatine
  • Manufacture of marine collagen and gelatine
  • Properties of marine collagen and gelatine
  • Food applications
  • Non-food applications
  • Improving the quality of collagen and gelatine

Seafood flavour from processing by-products

  • Aqueous extraction
  • Fermentation
  • Enzymatic hydrolysis
  • Enzyme-assisted seafood flavours from processing by-products
  • Flavour-imparting compounds and chemistry

Fish and bone as a calcium source

  • Biochemical properties of fish bone
  • Utilization of fish bone calcium and organic compound
  • In vivo availability of soluble calcium complex from fish bone

Chitin and Chitosan from marine by-products

  • Chemical characteristics
  • Applications of chitin, chitosan and their oligomers
  • Safety and regulatory status

Marine enzymes from seafood by-products

  • Marine enzymes
  • Producing enzymes from seafood by-products
  • Marine by-product enzyme utilization

Antioxidants from marine by-products

  • Antioxidants from marine algae
  • Antioxidants from marine animals and their by-products
  • Antioxidants from other marine sources

Pigments from by-products of seafood processing

  • Pigment types and sources
  • Cartenoid pigments
  • Other pigments
  • Economic, environmental and safety considerations

Part 3: Non-Food Uses of Marine By-Products

By-products from seafood processing for aquaculture and animal feeds

  • Driving forces for utilization of by-products
  • By-product components
  • Overview of different products produced from fish by-products
  • Methods of producing hydrolysates and silage
  • Nutritional benefits and other properties of fish and animal feeds made from seafood processing wastes

Using marine by-products in pharmaceutical, medical and cosmetic products

  • Squalamine
  • Collagen
  • Proteoglycan and protamine

Bio-diesel and bio-gas production from seafood processing by-products

  • Quantity and quality of various seafood processing by-products
  • Theories and technologies for production of bio-diesel and bio-gas fuel
  • Potential yields and quality of bio-diesel and bio-gas fuels
  • Problems encountered and possible approaches for overcoming them

Composting of seafood wastes

  • Biodegradation of seafood waste by composting
  • Composting operational parameters
  • Characteristics of the compositing of seafood wastes
  • Technological aspects
  • Biological aspects
  • Vermicomposting
  • Quality considerations


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Maximising the Value of Marine By-Products
edited by
Fereidoon Shahidi

2007 560 pages $288.95 + shipping
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