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FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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
a3 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 technologyAgadir– Morocco, 24-28 November 2008
2
BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
CONTEXTCONTEXT
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
3
BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
Feed
Fertilizer
CONTEXTCONTEXT
WastesDiscards
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
4
BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
Secondary
ProductsConversion
CONTEXTCONTEXT
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
5
By-products
Secondary
ProductsConversion
CONTEXTCONTEXT
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
6
Secondary
ProductsEnzymatic Hydrolysis
CONTEXTCONTEXT
By-products
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
8
By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
9
By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
10
By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
General Strategy
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
11
Raw material
(by products)
Enzyme
(large spectra protease)Water
Temperature(-1 / +1)
Time(-1 / +1)
METHODOLOGYMETHODOLOGY
Reaction
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
12
SLUDGE
OILY
AQUEOUS
METHODOLOGYMETHODOLOGY
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
13
TunaTunaTuna Head
Analysis Quality Quantity
Protein16%
(41%)
Lipid11%
(29%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral11%
(27%)
Aquafeed + Fermented sauce
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
14
TunaTuna
Tuna head (1)
(industrial by products)
Protamex (0,1%)
(large spectra protease)Water (0,5)
Temperature(45°C)
Time(≤ 6h)
Reaction
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
TunaTuna
DH = 23%
65% of total Proteins
45% of total dry matter
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
TunaTuna
73% Proteins
1% Lipids
25% Minerals27% Proteins
64% Lipids
7% Minerals
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
TunaTuna
Nuoc MamShrimpfeed
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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TunaTuna
Nuoc Mam
Anchovies + salt
± hydrolysates 2 hours
± hydrolysates 3 hours
± hydrolysates 6 hours
Days of production30 60 90 120 150 1800
Nitrogen Chemistry: total, formol, amino, ammonical
Sensory: color, odor, savor
Nitrogen amino
Nitrogen total
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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TunaTuna
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
20
TunaTuna
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
21
TunaTuna
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
22
Cuttlefish viscera
Analysis Quality Quantity
Protein16%
(70%)
Lipid5%
(22%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral2%
(8%)
CuttlefishCuttlefish
Environment + Feed?
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Cuttlefish viscera (1)
(industrial by products)
Pepsin (0,1%)
(pH = 2)Water (1)
Temperature(45°C)
Time(≤ 2h)
Reaction
CuttlefishCuttlefish
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
DH = 9%
71% of total Proteins
60% of total dry matter
CuttlefishCuttlefish
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
46% Proteins
25% Lipids
28% Minerals27% Proteins
64% Lipids
7% Minerals
CuttlefishCuttlefish
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
Feed ?
CuttlefishCuttlefish
Membrane technology
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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PERMEATE
RETENTATE
DP
CuttlefishCuttlefish
Membrane: molecular weight fractionation
SOLUTION
BDO
CDO
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Shrimp head
Analysis Quality Quantity
Protein
16%
(49%)
Lipid5%
(19%)
Chitin
(15%)
Food grade Non Food Grade Seasonality Geography …
Mineral2%
(17%)
ShrimpShrimp
Chitin + Feed
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
29
Shrimp head (1)
(industrial by products)
Pepsin (0,1%)
(pH = 2)Water (1)
Temperature(4O°C)
Time(≤ 2h)
Reaction
ShrimpShrimp
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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73% of total Proteins
61% of total dry matter
ShrimpShrimp
AQUEOUS
SLUDGE
OILY
“SHELL”
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
54% Proteins
6% Lipids
40% Minerals38% Proteins
45% Lipids
12% Minerals “SHELL”
11% Proteins
10% Lipids
4% Minerals
ShrimpShrimp
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AntibacterialPoultry feed
AQUEOUS
SLUDGE
OILY
“SHELL”
ShrimpShrimp
Chitin
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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ShrimpShrimp
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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SoleBackbone
Analysis Quality Quantity
Protein
11%
(70%)
Lipid0,6%
(4%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral1,5%
(10%)
SoleSole
Food
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Sole backbone (1)
(industrial by products)
Protamex (0,1%)
large spectra proteaseWater (1)
Temperature(40 or 50°C)
Time(3 or 6h)
Reaction
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILY
58- 65% of total Proteins
61 - 75% of total dry matter
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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AQUEOUS
SLUDGE
OILYFood
&
Feed (poultry)
Sensory analysis
+
Aromatic characterization
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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SoleSole
Sensory analysis
Strategy
Descriptors
ANOVA
Notation
Validation : consensus
PCA
Discriminative
descriptors
Characterization
of samples
Experimental conditions
- Trained panel of 14 people- 4 samples :
- T40 t3- T40 t6- T50 t3- T50 t6
- “sniffing” characterization
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Extraction of volatile components :
Solid phase micro-extraction (SPME)
Head space
Volatile components adsorbed on SPME CAR/PDMS fiber
- 20 min equilibrium
- 30 min adsorption
Water bath at 30°C
20 ml of hydrolysate
Aromatic characterization
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Identification – Semi-quantification
GC - MS - FID
- Identification by MS and RI
- Internal standard
- Semi-quantification
Aromatic characterization
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
43
SoleSole
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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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
CONCLUSIONCONCLUSION
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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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
CONCLUSIONCONCLUSION
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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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
PERSPECTIVESPERSPECTIVES
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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Many thanks to:
Carole Prost (ENITIAA)
Sensory analysis panel
ACKNOWLEDGEMENTACKNOWLEDGEMENT
FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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THANK YOU FOR YOUR ATTENTIONTHANK YOU FOR YOUR ATTENTION