Fish Byproducts and Waste Utilization

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Hauzoukim

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Core Courses

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Course Name : Fish Byproducts and Waste Utilization

Code(Credit) : FSPT3207(1-1-0)

Course Objectives

1. To identify a way to convert waste from fish processing
2. To study about the nutritional value of fish byproducts

Learning Outcomes

1. Better utilization of fish processing waste
2. Preparation techniques of different fish by-products

Course Syllabus

Theory
1. Fish meal. Dry reduction and wet reduction methods – specification – packaging and storage.
2. Fish oil – body oil – liver oil – extraction – purification – preservation – storage – application.
3. Shrimp wastes – chitin – chitosan-production – uses.
4. Fish protein concentrate.
5. Fish hydrolysate, partially hydrolyzed and deodorized fish meat, functional fish protein concentrate and their incorporation to various products.
6. Fish silage – acid silage – fermented silage – application.
7. Fish maws, shark leather, fish glue, fish gelatin, isinglass, pearl essence,
8. Shark fin rays, beach-de-mer.
9. Biochemical and pharmaceutical products.
10. Utilization of seaweeds: agar agar, algin, carrageenan.

Practicals:
1. Preparation of fishmeal, fish manure
2. Fish body oil, fish liver oil,
3. Fish maws, isinglass,
4. Preparation of acid and fermented silage,
5. Fish glue, fish gelatin, fattice, pearl essence,
6.Chitin, chitosan
7. Preparation of fish protein concentrate and fish hydrolysate.

Suggested books
1. Post-harvest Technology of Fish and Fish Products- K.K. Balachandran
2. Advances in Fish Processing Technology By D.P. Sen
3. Seafood Quality by C.I.F.T

Session Plan

Session 1

1. Fish meal. Dry reduction and wet reduction methods
Note-FISH MEAL

Video-Fish meal preparation
Video-Fish Meal and Fish oil

Session 2

Practical-Preparation of fish meal and fish manure

Session 3

2. Fish oil
Note-Fish Oil

Video-Fish oil preparation

Session 4

Practical-Fish body oil, fish liver oil,

Session 6

Practical-Preparation of chitin and chitossan
Chitosan Preparation in Lab

Session 7

Session 8

Practical-Preparation of Protein Concentrate and Fish Hydrolyssate

Session 10

5. Fish hydrolysate, partially hydrolyzed and deodorized fish meat
PARTIALLY HYDROLYSED AND DEODORISED FISH MEAL

fph

Fish Hydrolysate

Session 11

Fish silage – acid silage – fermented silage – application
Fish silage
CIWAFish SilageTechnology

Session 12

Practical-Preparation of acid and fermented silage

Session 14

Practical- Fish glue, fish gelatin, fattice, pearl essence

Session 17

Preparation of Fish Maws and Isinglass

Session 18

9. Biochemical and pharmaceutical products
Biochemical and Pharmaceutical products

Byproduct from fish scale

Session 19

10. Utilization of seaweeds: agar agar, algin, carrageenan.
Seaweed utilization

Seaweed production

Case Studies

Case Studies

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