Literature DB >> 23729848

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review.

K Jayathilakan1, Khudsia Sultana, K Radhakrishna, A S Bawa.   

Abstract

India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including poultry and fish is increasing substantially in GDP of country which accounts for >40% of total agricultural sector and >12% of GDP. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality. By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management. Treated fish waste has found many applications among with which the most important are animal feed, biodiesel/biogas, dietectic products (chitosan), natural pigments (after extraction) and cosmetics (collagen). Available information pertaining to the utilization of by-products and waste materials from meat, poultry and fish and their processing industries has been reviewed here.

Entities:  

Keywords:  By-products; Fish waste; Meat industry; Poultry; Rendering; Utilization

Year:  2011        PMID: 23729848      PMCID: PMC3614052          DOI: 10.1007/s13197-011-0290-7

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  20 in total

1.  Fatty acid composition of Dall sheep bone marrow.

Authors:  G C West; D L Shaw
Journal:  Comp Biochem Physiol B       Date:  1975-04-15

Review 2.  Chitosan as antimicrobial agent: applications and mode of action.

Authors:  Entsar I Rabea; Mohamed E-T Badawy; Christian V Stevens; Guy Smagghe; Walter Steurbaut
Journal:  Biomacromolecules       Date:  2003 Nov-Dec       Impact factor: 6.988

3.  Characteristics of salt-fermented sauces from shrimp processing byproducts.

Authors:  Jin-Soo Kim; Fereidoon Shahidi; Min-Soo Heu
Journal:  J Agric Food Chem       Date:  2003-01-29       Impact factor: 5.279

Review 4.  Utilizing waste products from the food production and processing industries.

Authors:  Winfried Russ; Roland Meyer-Pittroff
Journal:  Crit Rev Food Sci Nutr       Date:  2004       Impact factor: 11.176

5.  Effect of processing on functional properties of animal blood plasma.

Authors:  P Del Hoyo; M Rendueles; M Díaz
Journal:  Meat Sci       Date:  2007-07-27       Impact factor: 5.209

6.  Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC).

Authors:  J A Rivera; J G Sebranek; R E Rust; L B Tabatabai
Journal:  Meat Sci       Date:  2000-05       Impact factor: 5.209

7.  Fractionation and characterization of edible sheep tail fat.

Authors:  Mahmut Unsal; Nesimi Aktaş
Journal:  Meat Sci       Date:  2003-02       Impact factor: 5.209

8.  Utilization of meat industry by products: protein hydrolysate from sheep visceral mass.

Authors:  N Bhaskar; V K Modi; K Govindaraju; C Radha; R G Lalitha
Journal:  Bioresour Technol       Date:  2006-02-02       Impact factor: 9.642

9.  Production of organic acids and amino acids from fish meat by sub-critical water hydrolysis

Authors: 
Journal:  Biotechnol Prog       Date:  1999-11

10.  Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue.

Authors:  H A Urlings; N G Fransen; P G Bijker; J G van Logtestijn
Journal:  J Anim Sci       Date:  1993-09       Impact factor: 3.159

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  64 in total

1.  Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate.

Authors:  Wan Hasyera Wan Omar; N M Sarbon
Journal:  J Food Sci Technol       Date:  2016-11-14       Impact factor: 2.701

2.  Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation.

Authors:  Emmanuel Ohene Afoakwa; Jennifer Quao; Jemmy Takrama; Agnes Simpson Budu; Firibu Kwesi Saalia
Journal:  J Food Sci Technol       Date:  2011-07-15       Impact factor: 2.701

3.  Porcine hemoglobin promotes lipid excretion to feces more strongly than globin protein in rats.

Authors:  Ryota Hosomi; Ren Otsuka; Hirofumi Arai; Seiji Kanda; Toshimasa Nishiyama; Munehiro Yoshida; Kenji Fukunaga
Journal:  Food Sci Biotechnol       Date:  2016-03-31       Impact factor: 2.391

4.  Offal dumping sites influence the relative abundance and roosting site selection of Black Kites (Milvus migrans govinda) in urban landscape: a study from Kolkata metropolis, India.

Authors:  Subhendu Mazumdar; Dipankar Ghose; Goutam Kumar Saha
Journal:  Environ Monit Assess       Date:  2017-12-14       Impact factor: 2.513

5.  Optimization of process parameters for the production of collagen peptides from fish skin (Epinephelus malabaricus) using response surface methodology and its characterization.

Authors:  G S Hema; C G Joshy; K Shyni; Niladri S Chatterjee; George Ninan; Suseela Mathew
Journal:  J Food Sci Technol       Date:  2017-01-31       Impact factor: 2.701

Review 6.  Di- and tripeptide transport in vertebrates: the contribution of teleost fish models.

Authors:  Tiziano Verri; Amilcare Barca; Paola Pisani; Barbara Piccinni; Carlo Storelli; Alessandro Romano
Journal:  J Comp Physiol B       Date:  2016-11-01       Impact factor: 2.200

7.  Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities.

Authors:  Kewalee Sitthiya; Lavaraj Devkota; Muhammad Bilal Sadiq; Anil Kumar Anal
Journal:  J Food Sci Technol       Date:  2017-11-27       Impact factor: 2.701

8.  Fish Scales as Potential Substrate for Production of Alkaline Protease and Amino Acid Rich Aqua Hydrolyzate by Bacillus altitudinis GVC11.

Authors:  N Harikrishna; S Mahalakshmi; K Kiran Kumar; Gopal Reddy
Journal:  Indian J Microbiol       Date:  2017-07-25       Impact factor: 2.461

Review 9.  Marine Collagen: An Emerging Player in Biomedical applications.

Authors:  Fazli Subhan; Muhammad Ikram; Adeeb Shehzad; Abdul Ghafoor
Journal:  J Food Sci Technol       Date:  2014-12-23       Impact factor: 2.701

10.  A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins.

Authors:  George Ninan; Jose Joseph; Zynudheen Abubacker Aliyamveettil
Journal:  J Food Sci Technol       Date:  2012-04-13       Impact factor: 2.701

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