Fishery production is exponentially growing, and its by-products negatively impact industries’ economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin–chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.
Effects of salt, chili and turmeric powder on the production of high quality dried fish products from Bombay duck (Harpodon nehereus) under open sun drying was investigated. Five different types of dried products (T1-T5) were produced and studied. Moisture content in T3 decreased more rapidly to below 16% within 28 hrs of drying compared to those treated with other treatments (temperature varies from 24.6°C to 34°C and relative humidity varies between 60% and 48%) . Drying process was very slow in control samples where it took 32 hrs for reaching the moisture level to 18.75%. Both turmeric and chili powders had strong repellency effect against insect infestation. Bombay duck treated with salt and herbal products were less infested by the blowfly whereas samples dried under control treatment were severely infested by blowfly.
The cover image is based on the Original Article Edible oil extracted from anchovies using supercritical CO2: Availability of fat-soluble vitamins and comparison with commercial oils by Jin-Seok Park et al., https://doi.org/10.1111/jfpp.15441.
Effects of salt, chili and turmeric powder on the production of high quality dried fish products from Bombay duck (Harpodon nehereus) under open sun drying was investigated. Five different types of dried products (T1-T5) were produced and studied. Moisture content in T3 decreased more rapidly to below 16% within 28 hrs of drying compared to those treated with other treatments (temperature varied from 24.6°C to 34°C and relative humidity varied between 60% and 48%) . Drying process was very slow in control samples where it took 32 hrs for reaching the moisture level to 18.75%. Both turmeric and chili powders had strong repellency effect against insect infestation. Bombay duck treated with salt and herbal products were less infested by the blowfly whereas samples dried under control treatment were severely infested by blowfly.
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