Salmon by-product proteins

FAO Fisheries Circular No. 1027

FIIU/C1027 (En)

SALMON BY-PRODUCT PROTEINS

by

Alberto Ramírez
Programme Director
Marine Resources
Fundación Chile
Santiago, Chile

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2007

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ISBN 978-92-5-105843-5
ISSN 0429-9329

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© FAO 2007

Ramírez, A.
Salmon by-product proteins.
FAO Fisheries Circular. No. 1027 Rome, FAO. 2007. 31p.

Abstract

This Circular describes the potential of by-products from salmon as a source of protein. It lists the main geographic sources of raw material and by-products from salmon aquaculture, namely Canada, Chile, Norway and the United Kingdom of Great Britain and Northern Ireland. It provides an overview of available technologies for preserving the nutritional value of proteins and how to obtain value from their functional properties. A detailed description is provided on the various uses and functions of the proteins deriving from salmon by-products with various cost estimates given for a number of products: hamburger patties, pet food, silage, salmon meal and hydrolysates.

The Circular describes the various markets for protein and the particularities related to the use of salmon by-products as raw material for protein production. It concludes that with adequate and cost-effective technology, by-products from salmon can provide important quantities of protein for the world’s protein markets.

TABLE OF CONTENTS

1. INTRODUCTION (Download 246 kb)

2. BY-PRODUCT AVAILABILITY (Download 583 kb)

2.1 Description
2.2 Supply by country
2.3 Overall availability
2.4 Composition and protein supply
2.5 Plant by-products management

3. TECHNOLOGY OVERVIEW2 (Download 552 kb)

3.1 Meat separators
3.2 Fishmeal
3.3 Silage
3.4 Gelatine
3.5 Hydrolysates
3.6 Acid protein separation
3.7 Extrusion
3.8 Surimi

4. NUTRITION AND FUNCTIONALITY (Download 64 kb)

4.1 Animal nutrition
4.2 Pet foods
4.3 Human nutrition and fish taste
4.4 Water holding capacity
4.5 Emulsifying properties
4.6 Fat absorption
4.7 Nutraceuticals

5. PRODUCTION COST ESTIMATE (Download 382 kb)

5.1 Hamburger patties
5.2 Pet foods
5.3 Silage
5.4 Salmon meal
5.5 Hydrolysates

6. MARKETS (Download 64 kb)

6.1 Introduction
6.2 Protein ingredients
6.3 Main markets for each protein
6.4 Applications
6.5 Regulations
6.6 Animal welfare
6.7 Conclusions

REFERENCES (Download 65 kb)

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