FAO Fisheries Circular No. 1027

FAO Fisheries Circular No. 1027


FIIU/C1027 (En)

SALMON BY-PRODUCT PROTEINS

by

Alberto Ramírez
Programme Director
Marine Resources
Fundación Chile
Santiago, Chile



FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2007

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Contents


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ISBN 978-92-5-105843-5
ISSN 0429-9329

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Electronic Publishing Policy and Support Branch, Communication Division, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy or by e-mail to copyright@fao.org

© FAO 2007

Ramírez, A.
Salmon by-product proteins.
FAO Fisheries Circular. No. 1027 Rome, FAO. 2007. 31p.

Abstract

This Circular describes the potential of by-products from salmon as a source of protein. It lists the main geographic sources of raw material and by-products from salmon aquaculture, namely Canada, Chile, Norway and the United Kingdom of Great Britain and Northern Ireland. It provides an overview of available technologies for preserving the nutritional value of proteins and how to obtain value from their functional properties. A detailed description is provided on the various uses and functions of the proteins deriving from salmon by-products with various cost estimates given for a number of products: hamburger patties, pet food, silage, salmon meal and hydrolysates.

The Circular describes the various markets for protein and the particularities related to the use of salmon by-products as raw material for protein production. It concludes that with adequate and cost-effective technology, by-products from salmon can provide important quantities of protein for the world’s protein markets.


TABLE OF CONTENTS

1.  INTRODUCTION  (Download pdf 246 kb)

2.  BY-PRODUCT AVAILABILITY  (Download pdf 583 kb)

2.1 Description
2.2 Supply by country
2.3 Overall availability
2.4 Composition and protein supply
2.5 Plant by-products management
3.  TECHNOLOGY OVERVIEW2  (Download pdf 552 kb)
3.1 Meat separators
3.2 Fishmeal
3.3 Silage
3.4 Gelatine
3.5 Hydrolysates
3.6 Acid protein separation
3.7 Extrusion
3.8 Surimi
4.  NUTRITION AND FUNCTIONALITY  (Download pdf 64 kb)
4.1 Animal nutrition
4.2 Pet foods
4.3 Human nutrition and fish taste
4.4 Water holding capacity
4.5 Emulsifying properties
4.6 Fat absorption
4.7 Nutraceuticals
5.  PRODUCTION COST ESTIMATE  (Download pdf 382 kb)
5.1 Hamburger patties
5.2 Pet foods
5.3 Silage
5.4 Salmon meal
5.5 Hydrolysates
6.  MARKETS  (Download pdf 64 kb)
6.1 Introduction
6.2 Protein ingredients
6.3 Main markets for each protein
6.4 Applications
6.5 Regulations
6.6 Animal welfare
6.7 Conclusions
REFERENCES  (Download pdf 65 kb)


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