Science References: Seafood Processing By-Products - Trends and Applications (Kim, Se-Kwon, 2014)

Book Title » Seafood Processing By-Products - Trends and Applications (Kim, Se-Kwon, 2014)

The book info include:

• Provides an overview of seafood processing by-products
• Discusses the various bioactive functional ingredients obtained from seafood processing by-products
• Addresses the health benefits and industrial applications of seafood processing by-products​

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering.

Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

About the Editor

Professor Se-Kwon Kim, Ph.D., is director of the Marine Process Research Center (MBPRC) and a distinguished professor in the graduate school of marine biotechnology at Pukyong National University in the Republic of Korea. His major research interests are the investigation and development of bioactive substances derived from marine organisms, and their application in eastern medicine, nutraceuticals, and cosmeceuticals via marine bioprocessing and mass-production technologies.

Content Level » Research

Keywords » bioactive functional ingredients - health benefit - industrial application - seafood processing by-products

Related subjects » Biochemistry & Biophysics - Biotechnology - Food Science & Nutrition

NOTE:
Balai Besar Penelitian dan Pengembangan Pengolahan Produk Kelautan dan Perikanan (Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, BBP4KP) is the research center belonging government to make a product from fisheries and marine material. Many research is doing there include food product and nonfood product.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.