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Utilization of fish solid wastes.

Year 2007, Volume: 24 Issue: 3, 315 - 319, 01.09.2007

Berna Kılınç

Abstract

Keywords

-

References

  • Ahamed, J., N.S. Mahendrakar. 1996. Chemical and Microbial changes in fish viscera during fermentation ensiling at different temperatures. Bioresource Technology, 59: 45-46.
  • Aquerrata, Y., I. Astiasaran, , J. Bello. 2002. Use of exogenous enzymes to elaborate the Roman fish sauce 'garum'. Journal of the Science of Food and Agriculture, 82: 107-112.
  • Beddows C.G. 1985. Fermented fish and fish products. Microbiology of Fermented Foods. Vol.2, Brian J.B. Wood, Ed. Elsevier Applied Science Publishers LTD, England, ISBN: 0-85334-333-0.
  • Dissaraphong ,S., S. Benjakul, W.Visessanguan, H. Kishimura. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource Technology: 2032–2040.
  • Espejo-Hermes, J. 1998. Fish processing technology in the tropics. In: Fish silage production and storage, 205-207.
  • European Union, 2000. Council Decision 2000/766/EC of 4 December (2000) concerning certain protection measures with regard to transmissible spongiform encephalopathies and the feeding of animal protein. Journal of the European Communities. L 306, 07/ 12/2000, 0032–0034.
  • Fagbenro, O.A., I. K. Jauncey. 1998. Physical and nutritional properties of moist fermented fish silage pellets as a protein supplement for tilapia (Oreochromis niloticus). Animal Feed Science Technology, 71: 11-18.
  • Faid, M., A. Zouiten, A. Elmarrakchi, A.Achkari-Begdouri. 1997. Biotransformation of fish waste into a stable feed Ingredient. Food Chemistry, 60: 13-18.
  • Gao, M., M. Hirata, E. Toorisaka, T. Hano. 2006. Acid-hydrolysis of fish wastes for lactic acid fermentation. Bioresource Technology, 97: 2414– 2420.
  • Garcia, A.J., M.B. Esteban, M.C. Marquez, P. Ramos. 2005. Biodegradable municipal solid waste: Characterization and potential use as animal feedstuffs. Waste Management, 25: 780–787.
  • Gelman, A., V. Drabkin, L. Glatman. 2001. Evaluation of lactic acid bacteria, isolated from lightlypreserved fish products, as starter cultures for newfish-based food products. Innovative Food Science & Emerging Technologies , 219-226.
  • Gildberg, A. 2001. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production ± evaluation of fermentation conditions. Bioresource Technology, 76: 119-123.
  • Gildberg, A. 2004. Enzymes and bioactive peptides from fish waste related to fish silage, fish feed and fish sauce production. Journal of Aquatic Food Product Technology, 13: 3-11.
  • Guerard, F., L.Guimas, A. Binet. 2002. Production of tuna waste hydrolysates by a commercial neutral protease preparation. J. Mol. Catal. B.Enzyme 19-20: 489-498.
  • Hammoumi, A. , A.M.Y. Faid, H. Amarouch. 1998. Characterization of fermented fish waste used in feeding trials with broilers. Process Biochemistry, 33 (4) : 423-427,
  • Jung-Nim P., F.Yuki, F. Eriko, T.A.Tadayoshi, W.E Takuya, O.E. Soichiro, Tetsuji, S.E W.Katsuko, A. Hiroki. 2001. chemical composition of fish sauces produced in southeast and east asian countries. Journal of Food Composition and Analysis, 14: 113-125.
  • Kılınç, B. 2003. Fish sauce tecnology (in Turkish). Ege Üniversitesi Su Ürünleri Dergisi, E.U. Journal of Fisheries & Aquatic Sciences, 20(1-2): 263 – 272.
  • Klomklao, S., S. Benjakul, W. Visessanguan, K. Hideki, K. S. Benjamin. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)Food Chemistry, 98: 440–452.
  • Lee, C. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control, 8 : 259-262.
  • Martin, A.M. 1999 . A Low energy Process for the Conversion Waste Biomass. Renewable Energy, 16: 1102-l 105
  • Martone, C.B., O.P. Borla, J. J. Sanchez. 2005. Fishery by-product as a nutrient source for bacteria and archaea growth media. Bioresource Technology, 96: 383-387.
  • Nagai, T., N. Suzuki. 2000. Isolation of collagen from fish waste material,skin,bone and fins. Food Chemistry, 277-281.
  • Pagarkar, A.U., S. Basu, A. Mitra, N.P. Sahu. 2006. Preparation of bio- fermented and acid silage from fish waste and its biochemical characteristic. Biotechnology and Environmental Sciences, 8 (2): 381- 387.
  • Sanni, A. I., M. Asieduw, G. S. Ayernorw. 2002. Microflora and chemical composition of momoni, a ghanaian fermented fish condiment. Journal of Food Composition and Analysis, 15: 577–583.
  • Shahidi, F., X.Q.Han, J. Synowiecki. 1995. Production and characteristics of protein hydrolysates from capelin. Food Chemistry, 53: 285-293.
  • Shih,I. L., L.G. Chen, T.S.Yu, , W.T. Chang, S.L. Wang. 2003. Microbial reclamation of fish processing wastes for the production of fish sauce. Enzyme and Microbial Technology, 33: 154-162.
  • Vazquez, J.A., M.P. Gonzalez, M.A. Murado. 2004. Peptones from autohydrolysed fish viscera for nisinand pediocin production. J. Biotechnology, 112: 299-311.
  • Vidotti, R.M., E.M.M.Viegas, D.J. Carneiro. 2003. Amino acid composition of processed fish silage using different raw materials. Animal Feed Science and Technology 105: 199–204.

Balık Atıklarının Değerlendirilmesi.

Year 2007, Volume: 24 Issue: 3, 315 - 319, 01.09.2007

Berna Kılınç

Abstract

Her yıl Türkiye’de milyonlarca balık artıkları değerlendirilmeden arazilere veya doğal su kanallarına atılmaktadır. Bu artıklar doğal kaynaklarımızı kirletmesinin yanı sıra çevreye ve insan sağlığına da büyük ölçüde zarar vermektedir. Balık artıkları; yetiştiriciği yapılan işletmelerde balıkların temizlendikten sonra arta kalan kısmı (baş, barsak, iç organlar vs) ve işleme fabrikalarında (konserve, tütsü, marinat) işlenerek değerlendirilen balıklardan arta kalan kısımlardır. Bu katı artıklar oldukça büyük bir potansiyeli oluşturmaktadır. Balık artıklarının insan veya hayvan gıdasına dönüştürülerek değerlendirilmesi gerek Türkiye ekonomisine sağlayacağı katkı gerekse çevreye ve insan sağlığına vereceği zararın önlenmesi açısından oldukça önemli bir konudur

Keywords

Balık artıkları değerlendirme geri kazandırma balık sosları balık yemleri fermentasyon

References

  • Ahamed, J., N.S. Mahendrakar. 1996. Chemical and Microbial changes in fish viscera during fermentation ensiling at different temperatures. Bioresource Technology, 59: 45-46.
  • Aquerrata, Y., I. Astiasaran, , J. Bello. 2002. Use of exogenous enzymes to elaborate the Roman fish sauce 'garum'. Journal of the Science of Food and Agriculture, 82: 107-112.
  • Beddows C.G. 1985. Fermented fish and fish products. Microbiology of Fermented Foods. Vol.2, Brian J.B. Wood, Ed. Elsevier Applied Science Publishers LTD, England, ISBN: 0-85334-333-0.
  • Dissaraphong ,S., S. Benjakul, W.Visessanguan, H. Kishimura. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource Technology: 2032–2040.
  • Espejo-Hermes, J. 1998. Fish processing technology in the tropics. In: Fish silage production and storage, 205-207.
  • European Union, 2000. Council Decision 2000/766/EC of 4 December (2000) concerning certain protection measures with regard to transmissible spongiform encephalopathies and the feeding of animal protein. Journal of the European Communities. L 306, 07/ 12/2000, 0032–0034.
  • Fagbenro, O.A., I. K. Jauncey. 1998. Physical and nutritional properties of moist fermented fish silage pellets as a protein supplement for tilapia (Oreochromis niloticus). Animal Feed Science Technology, 71: 11-18.
  • Faid, M., A. Zouiten, A. Elmarrakchi, A.Achkari-Begdouri. 1997. Biotransformation of fish waste into a stable feed Ingredient. Food Chemistry, 60: 13-18.
  • Gao, M., M. Hirata, E. Toorisaka, T. Hano. 2006. Acid-hydrolysis of fish wastes for lactic acid fermentation. Bioresource Technology, 97: 2414– 2420.
  • Garcia, A.J., M.B. Esteban, M.C. Marquez, P. Ramos. 2005. Biodegradable municipal solid waste: Characterization and potential use as animal feedstuffs. Waste Management, 25: 780–787.
  • Gelman, A., V. Drabkin, L. Glatman. 2001. Evaluation of lactic acid bacteria, isolated from lightlypreserved fish products, as starter cultures for newfish-based food products. Innovative Food Science & Emerging Technologies , 219-226.
  • Gildberg, A. 2001. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production ± evaluation of fermentation conditions. Bioresource Technology, 76: 119-123.
  • Gildberg, A. 2004. Enzymes and bioactive peptides from fish waste related to fish silage, fish feed and fish sauce production. Journal of Aquatic Food Product Technology, 13: 3-11.
  • Guerard, F., L.Guimas, A. Binet. 2002. Production of tuna waste hydrolysates by a commercial neutral protease preparation. J. Mol. Catal. B.Enzyme 19-20: 489-498.
  • Hammoumi, A. , A.M.Y. Faid, H. Amarouch. 1998. Characterization of fermented fish waste used in feeding trials with broilers. Process Biochemistry, 33 (4) : 423-427,
  • Jung-Nim P., F.Yuki, F. Eriko, T.A.Tadayoshi, W.E Takuya, O.E. Soichiro, Tetsuji, S.E W.Katsuko, A. Hiroki. 2001. chemical composition of fish sauces produced in southeast and east asian countries. Journal of Food Composition and Analysis, 14: 113-125.
  • Kılınç, B. 2003. Fish sauce tecnology (in Turkish). Ege Üniversitesi Su Ürünleri Dergisi, E.U. Journal of Fisheries & Aquatic Sciences, 20(1-2): 263 – 272.
  • Klomklao, S., S. Benjakul, W. Visessanguan, K. Hideki, K. S. Benjamin. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)Food Chemistry, 98: 440–452.
  • Lee, C. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control, 8 : 259-262.
  • Martin, A.M. 1999 . A Low energy Process for the Conversion Waste Biomass. Renewable Energy, 16: 1102-l 105
  • Martone, C.B., O.P. Borla, J. J. Sanchez. 2005. Fishery by-product as a nutrient source for bacteria and archaea growth media. Bioresource Technology, 96: 383-387.
  • Nagai, T., N. Suzuki. 2000. Isolation of collagen from fish waste material,skin,bone and fins. Food Chemistry, 277-281.
  • Pagarkar, A.U., S. Basu, A. Mitra, N.P. Sahu. 2006. Preparation of bio- fermented and acid silage from fish waste and its biochemical characteristic. Biotechnology and Environmental Sciences, 8 (2): 381- 387.
  • Sanni, A. I., M. Asieduw, G. S. Ayernorw. 2002. Microflora and chemical composition of momoni, a ghanaian fermented fish condiment. Journal of Food Composition and Analysis, 15: 577–583.
  • Shahidi, F., X.Q.Han, J. Synowiecki. 1995. Production and characteristics of protein hydrolysates from capelin. Food Chemistry, 53: 285-293.
  • Shih,I. L., L.G. Chen, T.S.Yu, , W.T. Chang, S.L. Wang. 2003. Microbial reclamation of fish processing wastes for the production of fish sauce. Enzyme and Microbial Technology, 33: 154-162.
  • Vazquez, J.A., M.P. Gonzalez, M.A. Murado. 2004. Peptones from autohydrolysed fish viscera for nisinand pediocin production. J. Biotechnology, 112: 299-311.
  • Vidotti, R.M., E.M.M.Viegas, D.J. Carneiro. 2003. Amino acid composition of processed fish silage using different raw materials. Animal Feed Science and Technology 105: 199–204.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Berna Kılınç

Publication Date September 1, 2007
Submission Date December 7, 2015
Published in Issue Year 2007 Volume: 24 Issue: 3

Cite

APA Kılınç, B. (2007). Balık Atıklarının Değerlendirilmesi. Ege Journal of Fisheries and Aquatic Sciences, 24(3), 315-319.