From waste to product

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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From waste to products: some

examples using mild technologies

JP Bergé1, C. Donnay-Moreno1, H. Nguyen Thi My1,2, Z. Randriamahatody1,3, E. Soufi-Kechaou4,5, K. S. B. Sylla1,6

1 Département Sciences et Technologie Alimentaires Marines, IFREMER centre de Nantes, France

2 Laboratoire de technologie de transformation, Université des pêches Nha Trang, Vietnam

a3 Laboratoire de biochimie fondamentale et appliquée, Université d’Antanarivo, Antanarivo, Madagascar

4 Université de Nantes, GEPEA UMR-CNRS 6144, Saint Nazaire, France

5 Faculté des Sciences de Sfax, Laboratoire de sciences des matiériaux et environnement, Sfax, Tunisia

6 Service d’hygiène et industrie des denrées alimentaires d’origine animale, ecole inter-états des sciences et médecine vétérinaires de Dakar, Dakar, Sénégal


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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

CONTEXTCONTEXT


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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

Feed

Fertilizer

CONTEXTCONTEXT

WastesDiscards


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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

Secondary

ProductsConversion

CONTEXTCONTEXT


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By-products

Secondary

ProductsConversion

CONTEXTCONTEXT


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Secondary

ProductsEnzymatic Hydrolysis

CONTEXTCONTEXT

By-products


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By-products

Analysis Quality Quantity

Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral

METHODOLOGYMETHODOLOGY


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By-products





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By-products





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By-products




General Strategy


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Raw material

(by products)

Enzyme

(large spectra protease)Water

Temperature(-1 / +1)

Time(-1 / +1)


Reaction


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SLUDGE

OILY

AQUEOUS



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TunaTunaTuna Head


Protein16%

(41%)

Lipid11%

(29%)

Polymer Food grade Non Food Grade Seasonality Geography …

Mineral11%

(27%)

Aquafeed + Fermented sauce


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TunaTuna

Tuna head (1)

(industrial by products)

Protamex (0,1%)

(large spectra protease)Water (0,5)

Temperature(45°C)

Time(≤ 6h)

Reaction


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AQUEOUS

SLUDGE

OILY

TunaTuna

DH = 23%

65% of total Proteins

45% of total dry matter


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AQUEOUS

SLUDGE

OILY

TunaTuna

73% Proteins

1% Lipids

25% Minerals27% Proteins

64% Lipids

7% Minerals


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AQUEOUS

SLUDGE

OILY

TunaTuna

Nuoc MamShrimpfeed


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TunaTuna

Nuoc Mam

Anchovies + salt

± hydrolysates 2 hours



Days of production30 60 90 120 150 1800

Nitrogen Chemistry: total, formol, amino, ammonical

Sensory: color, odor, savor

Nitrogen amino

Nitrogen total


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TunaTuna


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TunaTuna


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TunaTuna


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Cuttlefish viscera


Protein16%

(70%)

Lipid5%

(22%)


Mineral2%

(8%)

CuttlefishCuttlefish

Environment + Feed?


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Cuttlefish viscera (1)


Pepsin (0,1%)

(pH = 2)Water (1)

Temperature(45°C)

Time(≤ 2h)

Reaction



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AQUEOUS

SLUDGE

OILY

DH = 9%





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AQUEOUS

SLUDGE

OILY

46% Proteins

25% Lipids


64% Lipids

7% Minerals



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AQUEOUS

SLUDGE

OILY

Feed ?


Membrane technology


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PERMEATE

RETENTATE

DP


Membrane: molecular weight fractionation

SOLUTION

BDO

CDO


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Shrimp head


Protein

16%

(49%)

Lipid5%

(19%)

Chitin

(15%)

Food grade Non Food Grade Seasonality Geography …

Mineral2%

(17%)

ShrimpShrimp

Chitin + Feed


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Shrimp head (1)


Pepsin (0,1%)

(pH = 2)Water (1)

Temperature(4O°C)

Time(≤ 2h)

Reaction

ShrimpShrimp


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ShrimpShrimp

AQUEOUS

SLUDGE

OILY

“SHELL”


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AQUEOUS

SLUDGE

OILY

54% Proteins

6% Lipids


45% Lipids

12% Minerals “SHELL”

11% Proteins

10% Lipids

4% Minerals

ShrimpShrimp


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AntibacterialPoultry feed

AQUEOUS

SLUDGE

OILY

“SHELL”

ShrimpShrimp

Chitin


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ShrimpShrimp


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SoleBackbone


Protein

11%

(70%)

Lipid0,6%

(4%)


Mineral1,5%

(10%)

SoleSole

Food


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Sole backbone (1)


Protamex (0,1%)

large spectra proteaseWater (1)

Temperature(40 or 50°C)

Time(3 or 6h)

Reaction

SoleSole


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AQUEOUS

SLUDGE

OILY

58- 65% of total Proteins

61 - 75% of total dry matter

SoleSole


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AQUEOUS

SLUDGE

OILYFood

&

Feed (poultry)

Sensory analysis

+

Aromatic characterization

SoleSole


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SoleSole

Sensory analysis

Strategy

Descriptors

ANOVA

Notation

Validation : consensus

PCA

Discriminative

descriptors

Characterization

of samples

Experimental conditions

- Trained panel of 14 people- 4 samples :

- T40 t3- T40 t6- T50 t3- T50 t6

- “sniffing” characterization


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Extraction of volatile components :

Solid phase micro-extraction (SPME)

Head space

Volatile components adsorbed on SPME CAR/PDMS fiber

- 20 min equilibrium

- 30 min adsorption

Water bath at 30°C

20 ml of hydrolysate


SoleSole


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Identification – Semi-quantification

GC - MS - FID

- Identification by MS and RI

- Internal standard

- Semi-quantification


SoleSole


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SoleSole


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SoleSole


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SoleSole


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Controlled hydrolysis can

– Reduce environmental impact of wastes

– Convert wastes into products for feed or food purpose

– Offer different range of product compared to “classical”process

CONCLUSIONCONCLUSION


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By Comparison to traditional silage– Much more rapid

– Less oil in final product

– Better nutritional value (Trp and Lys increases)

– More concentrated product

– Oil can be separated and recovered (in case of fatty biomass)

By comparison to “fishmeal”– Less energy consuming

– Preservation of labile component (vitamin, antioxidant,…)

– Food products

CONCLUSIONCONCLUSION


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Enzyme technology is now well established

Versatile uses of enzymes is possible

Food and Feed applications can be obtained

Fish industry can achieved more added value fish fractions

PERSPECTIVESPERSPECTIVES


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Many thanks to:

Carole Prost (ENITIAA)

Sensory analysis panel

ACKNOWLEDGEMENTACKNOWLEDGEMENT


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THANK YOU FOR YOUR ATTENTIONTHANK YOU FOR YOUR ATTENTION

From waste to product

Science

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