Valorización de los PRODUCTOS DE LA PESCA Y HUEVOS 15-16 MSA.pdf

8/15/2019 Valorización de los PRODUCTOS DE LA PESCA Y HUEVOS 15-16 MSA.pdf

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VALORIZACIÓN DE LOS SUBPRODUCTOSDERIVADOS DEL PESCADO Y DEL HUEVO

Reyes Pla

Tecnologia dels aliments

Facultat de Veterinària

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UAB

Curs

2015

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16

Màster en Seguridad Alimentaria

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VALORIZACIÓN DE LOS PRODUCTOS DE LA PESCA YSUBPRODUCTOS

Los clásicos…

- Surimi y geles de pescado

- Harina y aceite para pienso

- Hidrolizados de pescado: ensilados por enzimas y por ácidos

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https://www.youtube.com/watch?feature=endscreen&v=bAiDbAxYcJo&NR=1https://www.youtube.com/watch?feature=endscreen&v=bAiDbAxYcJo&NR=1https://www.youtube.com/watch?v=xFdQ2MbYPAkhttp://www.aquativ-diana.com/r24-process-flow-chart.htmlhttps://spccfpstore1.blob.core.windows.net/digitallibrary-docs/files/ce/ce80861cea0b722436c7147ffbcdd1f1.pdf?sv=2015-04-05&sr=b&sig=7Xkdad/VvPymDhMHZ5sRzI4EVEdpb34wUK9ebtK0WPE%3D&se=2016-03-04T06:42:03Z&sp=r&rscc=public,%20max-age%3D864000,%20max-stale%3D86400&rsct=application/pdf&rscd=inline;%20filename%3D%22Blanc_09_Silage.pdf%22https://spccfpstore1.blob.core.windows.net/digitallibrary-docs/files/ce/ce80861cea0b722436c7147ffbcdd1f1.pdf?sv=2015-04-05&sr=b&sig=7Xkdad/VvPymDhMHZ5sRzI4EVEdpb34wUK9ebtK0WPE%3D&se=2016-03-04T06:42:03Z&sp=r&rscc=public,%20max-age%3D864000,%20max-stale%3D86400&rsct=application/pdf&rscd=inline;%20filename%3D%22Blanc_09_Silage.pdf%22http://www.aquativ-diana.com/r24-process-flow-chart.htmlhttps://www.youtube.com/watch?v=xFdQ2MbYPAkhttps://www.youtube.com/watch?feature=endscreen&v=bAiDbAxYcJo&NR=1


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3SURIMI

Minced fish

without washing

Frozen surimi


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Oil and fish meal

http://www.iffo.net/

http://www.iffo.net/http://www.iffo.net/


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Value addition to seafood processing discards

• Marine oils

• Enzymes

• Protein hydrolysate and bioactive peptides

• Collagen and gelatin,

• Shark cartilage, chondroitin sulphate, and squalene

• Chitin and chitosan, chitosan oligomers, glucosamine

• Carotenoids

• Minerals and calcium

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Other nutraceuticals from marine resources.

From marine algae: Carotenoids, Phycobilins, Polysaccharides, Omega-3 oils.

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ISBN: 978-1-4051-8070-2 7


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29Cosmetico, aditivo secuestrante,...)


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h d d f h d b h ll h h d f


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Chitosan, produced from shrimp and crab shell, has shown a wide range ofapplications from the cosmetic to pharmaceutical industries (Arvanitoyannisand Kassaveti 2008).- Removal of proteinaceous matter in the food industry. Chitosan, with itspositive charge, can be used for coagulation and recovery of proteinaceous

materials present in such food processing operations (Knorr 1991).- Removal of proteinaceous matter from wastewater generated by foodindustry prior to discharge to municipal sewer system is becoming mandatoryin many countries.- As a non-toxic flocculent in the treatment of organic polluted wastewaterand as a chelating agent for the removal of toxic (heavy and reactive) metals

from industrial wastewater (An et al. 2001).Chitosan may be used in various food preservation applications such as, directaddition into food, direct application of chitosan film or coatings onto foodsurfaces, addition of chitosan sachets into packages, and use of chitosanincorporated packaging materials.

- As a food preservative in food packaging materials since chitosan has film-

forming ability with antimicrobial properties. Chitosan has wide spectrumantimicrobial activity against bacteria, yeast and fungi (Rabea et al. 2003;Shahidi et al. 1999).- Antimicrobial packaging is considered a promising form of active packaging(Coma 2008) and incorporation of chitosan into packaging could be one typeof active packaging.

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Cosmética: absorbenteTextil: mejorante, trama

Farmacia: antiviral, fungicida,Alimentos: antimicrobiano, packaging,Reactivo

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Methods and conditions of fish oil extraction are vital for quality offish oil:- high-speed centrifugation (Hirata et al., 1993)

- low temperature solvent extraction (Moffat et al., 1993)- supercritical fluid extraction (Dunford et al, 1997)- wet and steam rendering methods (Chantachum et al., 2000)

Separation of omega-3 fatty acids from the complex mixture oftriacylglycerols:- crystallization- distillation- supercritical fluid extraction

- chromatography


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VALORIZACIÓN DE LOS COMPONENTES DEL HUEVO

Hen Egg is an Endless Reserve for Fractionation Processes

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Eggshell Matrix Proteins

• Calcium Binding Proteins• Antibacterial Activities

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Use of Eggs for Human/Animal Health and Biotechnology• Compounds with Antibacterial Activity: Lysozyme,

Ovotransferrin, Proteinase Inhibitors, Other Proteins

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Egg-Protein-Derived Peptides with Antihypertensive Activity:Food Peptides, Hydrolysates Obtained from Egg Proteins

• Development of Hypoallergenic Products forImmunotherapeutic Purposes: Chemically Modified Allergens(Allergoids)

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Use of IgY Antibodies in Human and Veterinary Medicine


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Use of IgY Antibodies in Human and Veterinary Medicinein Biomedical Research, for Therapeutic or Prophylactic use

In Veterinary Medicine• Treatment of Intestinal Infections• IgY Application in Aquafarming

IgY for Therapeutical or Prophylactic use in Human Medicine• Treatment of Intestinal Infections in Children• Treatment of Helicobacter Pylori• Use of IgY for Treatment of Colitis and Celiac Disease .• Treatment of Cystic Fibrosis.

• Prophylactic use of IgY in Dental Caries• Use of IgY for Treatment of Poisonings• Use of IgY as a Tool in the Context of Bioterrorism• IgY as a Tool in Proteomics

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Egg Compounds with Antioxidant and Mineral Binding Properties

• Ovotransferrin : Ion-Binding Capacity and Metal-Binding Capacity

and Biological Activities• Phosvitin: Ion-Binding Capacity and Nutraceutical Applications ,

Antibacterial and Emulsifying Properties

• Lutein and Zeaxanthin are very important for eye health and canhelp prevent macular degeneration and cataracts.

Antioxidant Activity: Medical Domain and Food Industry

Use of Lecithin and Lecithin Fractions

• Processes for Isolation, Purification and Modification

• Nutritional Field, Pharmaceutical Field, Cosmetic and Other Fields .

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Cosmetics and Pharmaceutics

• Emulsions Based on Egg Phospholipids Used in Pharmaceutics and

Cosmetics• Liposomes Based on Egg Phospholipids Used in Pharmaceutics and

Cosmetics

Cryoprotection of Spermatozoa

Reagents: laboratory and industry

Avidin-Biotin Technology

Egg-Protein-Based Films and Coatings

• Optimization of Egg Protein Films by Incorporation of Additives.Plasticizers . Protein Chemical Modification: Crosslinking

Magnetic Particles for Egg Research

• Immobilization and Isolation of Egg-Related Biologically ActiveCompounds

• Magnetic Bioassays of Egg Related Biologically Active Compounds

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Results from the European COST(European Cooperation in the Field ofScientific and Technical Research)

Action 923 on Multidisciplinary HenEgg Research- 2007eBook ISBN 978-3-540-37885-3


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Possible new applications:

Egg yolk phospholipids-cosmetics -

pharmaceuticals (liposomes)-dyes, ...Egg yolk

proteins-nutraceuticals ?-pharmaceuticals

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71https://www.lifetechnologies.com/

https://www.thermofisher.com/search/results?query=avidina&persona=Catalog&navId=10274https://www.thermofisher.com/search/results?query=avidina&persona=Catalog&navId=10274https://www.thermofisher.com/search/results?query=avidina&persona=Catalog&navId=10274


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Documents

Valorización de los PRODUCTOS DE LA PESCA Y HUEVOS 15-16 MSA.pdf