From waste to product
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Presentation given as invited speaker during the FAO meeting on fish technology (November 2008, Agadir,, Morocco)
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From waste to product
- 1. 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 a 3 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 FAO Expert meeting on fish technology 1 Agadir – Morocco, 24-28 November 2008
- 2. CONTEXT Primary Biomass Processing Products 40-60% By-products & By-catch Wastes FAO Expert meeting on fish technology 2 Agadir – Morocco, 24-28 November 2008
- 3. CONTEXT Primary Biomass Processing Products 40-60% By-products & By-catch Wastes Discards Wastes Feed Fertilizer FAO Expert meeting on fish technology 3 Agadir – Morocco, 24-28 November 2008
- 4. CONTEXT Primary Biomass Processing Products 40-60% By-products & By-catch Wastes Secondary Conversion Products FAO Expert meeting on fish technology 4 Agadir – Morocco, 24-28 November 2008
- 5. CONTEXT By-products Secondary Conversion Products FAO Expert meeting on fish technology 5 Agadir – Morocco, 24-28 November 2008
- 6. CONTEXT By-products Secondary Enzymatic Hydrolysis Products FAO Expert meeting on fish technology 6 Agadir – Morocco, 24-28 November 2008
- 7. METHODOLOGY By-products Analysis Quality Quantity Protein Lipid Polymer Mineral Food grade Non Food Grade Seasonality Geography … FAO Expert meeting on fish technology 7 Agadir – Morocco, 24-28 November 2008
- 8. METHODOLOGY By-products Analysis Quality Quantity Protein Lipid Polymer Mineral Food grade Non Food Grade Seasonality Geography … FAO Expert meeting on fish technology 8 Agadir – Morocco, 24-28 November 2008
- 9. METHODOLOGY By-products Analysis Quality Quantity Protein Lipid Polymer Mineral Food grade Non Food Grade Seasonality Geography … FAO Expert meeting on fish technology 9 Agadir – Morocco, 24-28 November 2008
- 10. METHODOLOGY By-products Analysis Quality Quantity Protein Lipid Polymer Mineral Food grade Non Food Grade Seasonality Geography … General Strategy FAO Expert meeting on fish technology 10 Agadir – Morocco, 24-28 November 2008
- 11. METHODOLOGY Raw material Enzyme (by products) (large spectra protease) Water Temperature Time (-1 / +1) (-1 / +1) Reaction FAO Expert meeting on fish technology 11 Agadir – Morocco, 24-28 November 2008
- 12. METHODOLOGY OILY AQUEOUS SLUDGE FAO Expert meeting on fish technology 12 Agadir – Morocco, 24-28 November 2008
- 13. Tuna Tuna Head Analysis Quality Quantity Protein Lipid Mineral 16% 11% 11% Polymer Food grade Non Food Grade Seasonality Geography … (41%) (29%) (27%) Aquafeed + Fermented sauce FAO Expert meeting on fish technology 13 Agadir – Morocco, 24-28 November 2008
- 14. Tuna Tuna head (1) Protamex (0,1%) (industrial by products) (large spectra protease) Water (0,5) Temperature Time (45°C) (≤ 6h) Reaction FAO Expert meeting on fish technology 14 Agadir – Morocco, 24-28 November 2008
- 15. Tuna DH = 23% OILY 65% of total Proteins AQUEOUS 45% of total dry matter SLUDGE FAO Expert meeting on fish technology 15 Agadir – Morocco, 24-28 November 2008
- 16. Tuna 73% Proteins OILY AQUEOUS 1% Lipids 27% Proteins 25% Minerals 64% Lipids SLUDGE 7% Minerals FAO Expert meeting on fish technology 16 Agadir – Morocco, 24-28 November 2008
- 17. Tuna OILY Shrimp AQUEOUS Nuoc Mam feed SLUDGE FAO Expert meeting on fish technology 17 Agadir – Morocco, 24-28 November 2008
- 18. Tuna Nuoc Mam ± hydrolysates 2 hours Anchovies + salt ± hydrolysates 3 hours ± hydrolysates 6 hours Days of production 0 30 60 90 120 150 180 Nitrogen Chemistry: total, formol, amino, ammonical Sensory: color, odor, savor Nitrogen amino Nitrogen total FAO Expert meeting on fish technology 18 Agadir – Morocco, 24-28 November 2008
- 19. Tuna FAO Expert meeting on fish technology 19 Agadir – Morocco, 24-28 November 2008
- 20. Tuna FAO Expert meeting on fish technology 20 Agadir – Morocco, 24-28 November 2008
- 21. Tuna FAO Expert meeting on fish technology 21 Agadir – Morocco, 24-28 November 2008
- 22. Cuttlefish Cuttlefish viscera Analysis Quality Quantity Protein Lipid Mineral 16% 5% 2% Polymer Food grade Non Food Grade Seasonality Geography … (70%) (22%) (8%) Environment + Feed? FAO Expert meeting on fish technology 22 Agadir – Morocco, 24-28 November 2008
- 23. Cuttlefish Cuttlefish viscera (1) Pepsin (0,1%) (industrial by products) (pH = 2) Water (1) Temperature Time (45°C) (≤ 2h) Reaction FAO Expert meeting on fish technology 23 Agadir – Morocco, 24-28 November 2008
- 24. Cuttlefish DH = 9% OILY 71% of total Proteins AQUEOUS 60% of total dry matter SLUDGE FAO Expert meeting on fish technology 24 Agadir – Morocco, 24-28 November 2008
- 25. Cuttlefish 46% Proteins OILY AQUEOUS 25% Lipids 27% Proteins 28% Minerals 64% Lipids SLUDGE 7% Minerals FAO Expert meeting on fish technology 25 Agadir – Morocco, 24-28 November 2008
- 26. Cuttlefish OILY Feed ? AQUEOUS Membrane technology SLUDGE FAO Expert meeting on fish technology 26 Agadir – Morocco, 24-28 November 2008
- 27. Cuttlefish Membrane: molecular weight fractionation BDO RETENTATE CDO SOLUTION DP PERMEATE FAO Expert meeting on fish technology 27 Agadir – Morocco, 24-28 November 2008
- 28. Shrimp Shrimp head Analysis Quality Quantity Protein Lipid Chitin Mineral 16% 5% 2% Food grade Non Food Grade Seasonality Geography … (49%) (19%) (15%) (17%) Chitin + Feed FAO Expert meeting on fish technology 28 Agadir – Morocco, 24-28 November 2008
- 29. Shrimp Shrimp head (1) Pepsin (0,1%) (industrial by products) (pH = 2) Water (1) Temperature Time (4O°C) (≤ 2h) Reaction FAO Expert meeting on fish technology 29 Agadir – Morocco, 24-28 November 2008
- 30. Shrimp OILY 73% of total Proteins AQUEOUS 61% of total dry matter SLUDGE “SHELL” FAO Expert meeting on fish technology 30 Agadir – Morocco, 24-28 November 2008
- 31. Shrimp 54% Proteins OILY 6% Lipids 38% Proteins AQUEOUS 40% Minerals 45% Lipids 11% Proteins SLUDGE 12% Minerals “SHELL” 10% Lipids 4% Minerals FAO Expert meeting on fish technology 31 Agadir – Morocco, 24-28 November 2008
- 32. Shrimp OILY Poultry AQUEOUS Antibacterial feed SLUDGE “SHELL” Chitin FAO Expert meeting on fish technology 32 Agadir – Morocco, 24-28 November 2008
- 33. Shrimp FAO Expert meeting on fish technology 33 Agadir – Morocco, 24-28 November 2008
- 34. Sole Sole Backbone Analysis Quality Quantity Protein Lipid Mineral 11% 0,6% 1,5% Polymer Food grade Non Food Grade Seasonality Geography … (70%) (4%) (10%) Food FAO Expert meeting on fish technology 34 Agadir – Morocco, 24-28 November 2008
- 35. Sole Sole backbone (1) Protamex (0,1%) (industrial by products) large spectra protease Water (1) Temperature Time (40 or 50°C) (3 or 6h) Reaction FAO Expert meeting on fish technology 35 Agadir – Morocco, 24-28 November 2008
- 36. Sole OILY 58- 65% of total Proteins AQUEOUS 61 - 75% of total dry matter SLUDGE FAO Expert meeting on fish technology 36 Agadir – Morocco, 24-28 November 2008
- 37. Sole Food OILY Sensory analysis & AQUEOUS + Aromatic characterization Feed (poultry) SLUDGE FAO Expert meeting on fish technology 37 Agadir – Morocco, 24-28 November 2008
- 38. Sole Sensory analysis Strategy Experimental conditions Descriptors - Trained panel of 14 people - 4 samples : Validation : consensus - T40 t3 Notation - T40 t6 - T50 t3 - T50 t6 ANOVA PCA - “sniffing” characterization Discriminative Characterization descriptors of samples FAO Expert meeting on fish technology 38 Agadir – Morocco, 24-28 November 2008
- 39. Sole Aromatic characterization Extraction of volatile components : Solid phase micro-extraction (SPME) - 20 min equilibrium Volatile components adsorbed on SPME CAR/PDMS fiber - 30 min adsorption Head space 20 ml of hydrolysate Water bath at 30°C FAO Expert meeting on fish technology 39 Agadir – Morocco, 24-28 November 2008
- 40. Sole Aromatic characterization Identification – Semi-quantification GC - MS - FID - Identification by MS and RI - Internal standard - Semi-quantification FAO Expert meeting on fish technology 40 Agadir – Morocco, 24-28 November 2008
- 41. Sole FAO Expert meeting on fish technology 41 Agadir – Morocco, 24-28 November 2008
- 42. Sole FAO Expert meeting on fish technology 42 Agadir – Morocco, 24-28 November 2008
- 43. Sole FAO Expert meeting on fish technology 43 Agadir – Morocco, 24-28 November 2008
- 44. CONCLUSION 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 FAO Expert meeting on fish technology 44 Agadir – Morocco, 24-28 November 2008
- 45. CONCLUSION 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 FAO Expert meeting on fish technology 45 Agadir – Morocco, 24-28 November 2008
- 46. PERSPECTIVES 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 FAO Expert meeting on fish technology 46 Agadir – Morocco, 24-28 November 2008
- 47. ACKNOWLEDGEMENT Many thanks to: Carole Prost (ENITIAA) Sensory analysis panel FAO Expert meeting on fish technology 47 Agadir – Morocco, 24-28 November 2008
- 48. THANK YOU FOR YOUR ATTENTION FAO Expert meeting on fish technology 48 Agadir – Morocco, 24-28 November 2008