ArticleFoods (Basel, Switzerland)2020
Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 112 citations in OpenAlex.
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- Determination of the Quality of Oil Obtained from Protein Hydrolysate Produced Using Rainbow Trout (Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review on the Valorization of Bioactives from Marine Animal By-Products for Health-Promoting, Biofunctional Cosmetics.Marine drugs · 2025Review
- Preliminarily Study on Hydroxyproline Content of Purple-spotted Bigeye (Tropical life sciences research · 2025Article
- Alkaline Proteases from Rose Snapper (Lutjanus guttatus): Evaluation of Their Stability to Chemical Denaturants and Potential Application to Hydrolyze Seafood Waste Proteins.Applied biochemistry and biotechnology · 2025Article
- From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.Foods (Basel, Switzerland) · 2024Review
- Chemical Composition and Elements Concentration of Fillet, Spine and Bones of Common Carp (Animals : an open access journal from MDPI · 2024Article
- Marine Animal Co-Products-How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability.Marine drugs · 2024Review
- Protein hydrolysate and oil from fish waste reveal potential as dog food ingredients.Frontiers in veterinary science · 2024Article
- The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications.International journal of food science · 2024Review
- Optimization of biogas production from anaerobic co-digestion of fish waste and water hyacinth.Biotechnology for biofuels and bioproducts · 2023Article
- Article
- Evaluation of fatty acid-related nutritional quality indices in processed and raw (Food science & nutrition · 2023Article
- A Cell-Based Assessment of the Muscle Anabolic Potential of Blue Whiting (International journal of molecular sciences · 2023Article
- Physicochemical, technofunctional,Frontiers in nutrition · 2023Article
- Fishmeal, plant protein, and fish oil substitution with single-cell ingredients in organic feeds for European sea bass (Frontiers in physiology · 2023Article
- Five cuts from herring (Food chemistry: X · 2022Article
- Assessment of quality and safety of meats from various animal species in the Shuchinsk-Burabay resort zone, Kazakhstan.Veterinary world · 2021Article
Corrections and comments
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Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
Abstract
Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products. The proximate composition of the fish samples (total protein, total lipid, ash, moisture, and macro-element content) was determined using the Association of Official Analytical Chemists (AOAC) and International Organization for Standardization (ISO) official methods. The content of fatty acids was determined using capillary gas chromatography, and the protein profile was estimated employing scientific orbitrap mass spectrophotometer methodology. The nutrient composition of fish by-products presented fluctuations among the different by-products. Skin was the most significant protein source, trimmings and bones were high in calcium, and the head, intestines, and bones were a good source of lipids. The most abundant lipid acids found in by-products were oleic, palmitic, linoleic, and eicosenoic acids, whereas the most abundant proteins were adenosine triphosphate (ATP) synthase subunit epsilon, mitochondrial nicotinamide adenine dinucleotide (NADH) dehydrogenase, and mitochondrial cytochrome b-c1 complex subunit 8. These data suggest that by-products constitute valuable sources of nutrients and could therefore be exploited in accordance with the principles of a circular economy.
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