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dc.contributor.authorNaseem, S., Imam, A., Rayadurga, A. S., Ray, A., & Suman, S. K.
dc.date.accessioned2025-01-16
dc.date.accessioned2025-01-21T10:49:48Z
dc.date.available2024-10-02
dc.date.available2025-01-21T10:49:48Z
dc.date.issued2024
dc.identifier.citationCritical Reviews in Food Science and Nutrition;2024;Vol.64(25), Page No:9240 9260.
dc.identifier.issn1040-8398
dc.identifier.otherhttps://www.tandfonline.com/doi/full/10.1080/10408398.2023.2211167#abstract
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2211167
dc.identifier.urihttp://drs.nio.res.in/drs/handle/2264/9321
dc.descriptionIF2023= 7.3
dc.description.abstractThe rise in fisheries production worldwide has caused a remarkable increase in associated anthropogenic waste. This poses significant concerns due to adverse environmental impacts and economic losses. Owing to its renewability, high abundance, and potential as a rich source of many nutrients and bioactive compounds, strategies have been developed to convert fish waste into different value-added products. Conventional and improved methods have been used for the extraction of biomolecules from fish waste. The extracted fish waste-derived value-added products such as enzymes, peptides, fish oil, etc. have been used to fortify different food products. This review aims to provide an overview of the nature and composition of fish waste, strategies for extracting biomolecules from fish waste, and the potential application of fish waste as a source of calcium and other nutrients in food fortification and animal feed has been discussed. In context to fishery waste mitigation, valorization, and circular bioeconomy approach are gaining momentum, aiming to eliminate waste while producing high-quality value-added food and feed products from fishery discards.
dc.languageen
dc.publisherTaylor & Francis
dc.relation.isreferencedbySCI
dc.rightsOnly the author version of the copright reserved papers uploaded. Contact drs@nio.org for any complaints regarding copyright violations
dc.titleTrends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry
dc.typeJournal Article
dc.affiliation.authorMaterial resource efficiency division, Csir-indian institute of Petroleum, dehradun, uttarakhand, india


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