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Cited by 17Protein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic BiologyAdvanced Scientific Research Methods

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Valorisation of viscera from fish processing for food industry utilizations

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Estiasih, T, Ahmadi, K, Ali, DY, Nisa, FC, Suseno, SH, Lestari, LA·2021·IOP Conference Series: Earth and Environmental Science
DOI 10.1088/1755-1315/924/1/012024
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Abstract

Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.

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Metadata

Authors
Estiasih, T., Ahmadi, K., Ali, D., Nisa, F., Suseno, S., & Lestari, L.
Affiliations
  • University of Brawijaya (ID)
  • Universitas Tribhuwana Tunggadewi (ID)
  • IPB University (ID)
  • Universitas Gadjah Mada (ID)
ORCID
Venue
IOP Conference Series: Earth and Environmental Science
Publisher
IOP Publishing
Published
2021-11-01
Volume
924
Issue
1
Pages
012024
ISSN
  • 1755-1315 (ISSN-L)
  • 1755-1307
DOI
10.1088/1755-1315/924/1/012024
OpenAlex
W4200019427
Cited by
17
References
1
Citations by year
2026: 3 · 2025: 2 · 2024: 9 · 2023: 2 · 2022: 1
FWCI
10.85
Type
conference paper
Language
en
Open access
Licence
Locations
IOP Conference Series Earth and Environmental Science (publishedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
fish viscera, fish by-products, omega-3 fatty acids, fish oil, fish protein, protein hydrolysates, bioactive peptides, lipase, proteolytic enzymes, enzyme extraction, sterols, biodiesel, oleochemicals, component separation, functional food ingredients

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Estiasih, T., Ahmadi, K., Ali, D., Nisa, F., Suseno, S., & Lestari, L. (2021). Valorisation of viscera from fish processing for food industry utilizations. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/924/1/012024