https://orcid.org/0000-0001-7121-4055
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ABSTRACT
More than 60% of the world surimi production is derived from tropical fish species and the percentage is increasing due to the rise in demand. Owing to the massive production, the by-products generated from surimi processing could pose a detrimental effect on the terrestrial and aquatic environment. To address this problem, traditionally efforts were made to convert these by-products into animal feeds, silages, fertilisers, and biofuels, which is in most cases, are considered as low value-added products. Since, fish surimi by-products possess valuable and predominant protein contents; hence, effective approaches are needed to exploit the by-products into high-end products such as collagen, gelatine, protein hydrolysate, peptide, enzymes that could be used in functional food, nutraceutical and pharmaceutical industries. This review focuses on the nutritional composition, value-added processing and biological active properties of by-products from tropical marine fish species processing. In addition, the use of these by-products as high-end products are also highlighted. This paper also discussed on the challenges on the utilisation of tropical fish by-products into high-value products. Utilisation of fish by-products into valuable food commodities would contribute on functional foods development and also on sustainable fish processing industry.
Acknowledgments
The authors are grateful to the Ministry of Higher Education Malaysia for the funds provided through the Fundamental Research Grant Scheme (FRGS) with a grant number FRGS/1/2019/STG03/UMS/02/5. Also, Universiti Malaysia Sabah (UMS) for the support to accomplish this review.
Disclosure statement
No potential conflict of interest was reported by the author(s).