Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
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Autor/a
Boronat, Òscar
Sintes, Pau
Celis, Felipe
Díez, Mikel
Martín-Gómez, Helena
Fecha de publicación
2022-12-23ISSN
1878-450X
Resumen
Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% of the whole fish weight. From these, fish bones and scales represent 14–20% of by-products, which are also discarded. Therefore, there is an unmet need for valorising these by-products by transforming them into functional and nutritious ingredients. Towards this objective, we report herein different culinary processes to extract gelatine from fish scales, as well as fish flours from bones and scales, as innovative methods for waste valorisation in the food services industry. On the one hand, gelatine was extracted from demineralised and non-demineralised scales and their respective gelling and melting properties were analysed and compared in culinary elaborations. Both gelatines showed a lower melting point (23 °C) than pork gelatine (29 °C, used as control), which provided these gelatines with a smooth and creamy texture in mouth. On the other hand, financiers made of fish bone and fish scales flour were compared with those made with regular wheat-flour, resulting in no significant differences regarding their adhesiveness and springiness. These results showcase the potential of upcycling fish by-products into protein-rich value-added ingredients in the food services industry.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
7
Publicado por
Elsevier
Publicado en
International Journal of Gastronomy and Food Science
Citación
Boronat, Òscar, Pau Sintes, Felipe Celis, Mikel Díez, Jordi Ortiz, Ingrid Aguiló-Aguayo, and Helena Martin-Gómez. 2023. "Development Of Added-Value Culinary Ingredients From Fish Waste: Fish Bones And Fish Scales". International Journal Of Gastronomy And Food Science 31: 100657. doi:10.1016/j.ijgfs.2022.100657
Número del acuerdo de la subvención
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Program
Postcollita
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