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Research Project: CONVERTING ALASKA FISH BY-PRODUCTS INTO VALUE ADDED INGREDIENTS AND PRODUCTS

Location: Fairbanks, Alaska

2005 Annual Report


1.What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? What does it matter?
The Alaskan fishing industry produces over one million metric tons of by-product and waste annually. This material has potential value as a protein and natural products source but much by-product is not utilized. This project seeks to characterize the various fish processing by-products and existing secondary products and to develop new and higher valued ingredients for use in animal (agriculture and aquatic) feeds. Currently almost all of the fishery waste from large lane based processors is converted to low value, high ash meal. Meal production is considered a cost of doing business and has not yet become recognized as a significant source of revenue. Much of the waste from smaller processors is disposed using the grind and dump method. Regulatory changes including those requiring 100 % utilization of cod and pollock make the development of best-use end products urgent.


2.List the milestones (indicators of progress) from your Project Plan.
The Project Plan was developed as a partnership between the USDA/ARS and University of Alaska Fairbanks for five year period. The USDA/ARS and University of Alaska Fairbanks worked together to create this new five year aquaculture titled: Converting Alaska fish by-products into value added ingredients and products. It replaces project number 5341-31410-002-00D.

As designed, much of the research in the project is done in close collaboration between USDA/ARS and UAF although a separate AD-421 for 5341-31410-002-05S was prepared. This AD-421 encompasses the entire project.

Objective 1: Develop new knowledge Subobjective 1.1. Analyze of by-product from flat, rock, cartilaginous fish Subobjective 1.2. Analyze seasonal variation of the by-product stream Subobjective 1.3. Characterize tissue and organ components Subobjective 1.4. Characterize protein from organs and extracted proteins Subobjective 1.5. Characterize lipid from organs and by-products Subobjective 1.6. Characterize properties of hydrolysates Subobjective 1.7. Characterize stick water properties

Objective 2: Examine processes and methods for analysis, collection & storage of raw materials Subobjective 2.1. Evaluate raw material quality and its effect on meals and oils Subobjective 2.2. Effects of storage time and temp. on by-product components Subobjective 2.3. Evaluate changes in quality during storage of meals and oils Subobjective 2.4. Evaluate stabilization and storage of by-products

Objective 3: Make new and improved ingredients & feeds from AK By-products Subobjective 3.1. Aquaculture nutritional value of protein ingredients Subobjective 3.2. Aquaculture nutritional value of lipid ingredients Subobjective 3.3. Aquaculture palatability and attractant properties Subobjective 3.4. Aquaculture growth promoters Subobjective 3.5. Aquaculture feed binding ingredients Subobjective 3.6. Quality and sensory attributes of fish and shellfish ingredients Subobjective 3.7. Use of by-product ingredients in livestock feeds Subobjective 3.8. Nutritional ingredients for pet foods Subobjective 3.9. Develop and evaluate novel feed ingredients for ornamental fish


4a.What was the single most significant accomplishment this past year?
This project replaces project number 5341-31410-002-00D, see 5341-31410-002-00D for list of accomplishments. Milt meal from pollock and pink salmon Meals made from milt have often been referred to in the past as spawn powder and large volumes of milt are available from the processing of pollock and salmon in Alaska, most of which is utilized in the production of fishmeal or discarded. A study was conducted by a team of University of Alaska and ARS scientists to development an industrial scale extraction method for the production of high quality milt meal from both pollock and salmon. A process was developed to produce high quality milt meal from both pollock and salmon and the products have been characterized. The meals were found to contain relatively high concentrations of nucleic acids and other components. There are a number of potential uses for these meals in diet formulations for fish, farm animals and pets.


4c.List any significant activities that support special target populations.
None


4d.Progress report.
1. This report serves to document research conducted with Drs. McKeith, Ellis and Fahey of the University of Illinois titled Nutritional value of fish oil on reproductive performance in gilts and sows and effects of fish protein hydrolysates on immune indices in geriatric dog (SCA 5341-31410-002-06S). One use of proteins and peptides from fish processing by-products is as feed ingredients for early weaning pigs. The initial study indicate that young pigs fed the spray-dried animal plasma grew faster; however, there was no effect of dietary treatment on gain:feed ratio suggesting that most of the reduction in overall growth rate with a number of the fish meal based diets resulted from reduced feed intake rather than any reduction in efficiency of nutrient utilization. A second trial was initiated in which included a digestibility study and a growth performance study using different levels of the best performing hydrolysate ingredients. After the study was initiated a number of the animals became ill and the trial was stopped and another trials initiated. This trial is progressing as planned and will be completed in September. Other trials involving the use of salmon oil were designed to determine the effect of fish oil on reproductive performance postweaning and its components in gilts and subsequent growth of piglets after birth through weaning. The trails are currently being conducted at the University of Illinois swine farm and on a farms. The results are eagerly anticipated. When these studies are completed the livestock feeding component of this project will be completed.

Uses of Alaska fish processing by-products in pet diets is being explored by Dr. Fahey at he University of Illinois. A broad range ingredients made from fish processing by-products were evaluated as part of the Masters of Science thesis of Juliana Folador. From this work a trial was initiated using selected ingredients including fish meal, milt meal, and pink salmon hydrolysate. This study, evaluates the effects of selected ingredients in a high quality dog diet on total tract nutrient digestibilities and immune indices. The trial using senior dogs at the University of Illinois companion animal facilities is in progress, and will be completed in September and then the data analyzed.

2. This report serves to document research conducted with Drs. Sathivel and Oliveira of the University of Alaska titled Properties of Protein Hydrolysates and lipids extracted from fish processing byproducts (SCA 5341-31410-002-07S). The total harvest in 2003 of pollock, cod and salmon was estimated at 2.1 million metric tons. Large land based processors utilize fish processing by-products to make fish meals and oils for the feed industry; however, much of the by-product is not utilized. Fish byproducts are rich in proteins and oils and there is an opportunity for utilizing more fish processing byproducts as protein and oil ingredients for food and feed ingredients and in industrial applications.

Although the levels of cholesterol have been determined in the muscle of many species of fish, there is limited data on other sterol compounds. Depending on the fish species, high levels of lipid are found in the head and liver. There is little data on the content of sterols in fish processing by-products, and the sterols fraction from most cold water fish by-products has not been characterized. Five replicate samples of liver were obtained from pollock, cod, rock fish and, flat fish, arrowtooth flounder, black cod and dog fish and heads from these species. Pink, red and chum salmon samples are currently being collected as they are only harvested during the summer. All tissue samples were analyzed in duplicate for protein, ash, moisture and lipid content. Lipids were extracted using dichloromethane and analyzed for lipid classes, fatty acid methyl esters and proximate analysis except pollock, cod, pink salmon, flat fish and arrowtooth livers and pollock and cod heads where this data was already obtained. A number of methods for the determination of sterols in seafood are available; however, most are not readily applicable to modern gas chromatographic conditions so a modification of the Kovacs method was developed and standardized. The concentration of sterols in the samples have been completed except for the salmon samples which will be completed in September. Data is being analyzed for presentation and publication in 2006.

Proteins from fish processing byproducts can be modified to improve their quality and functional characteristics by enzymatic hydrolysis. Utilizing proteolytic enzymes, fish protein hydrolysates can be prepared with the peptides having new and/or improved properties. Antioxidant properties of fish protein hydrolysates produced from herring byproducts have been reported; however, there is a lack of information on these properties from pollock and salmon by-products, optimization of antioxidant activity, and application of these hydrolysates in reducing oxidation of fish products. The three tissues chosen for this study were pollock trim, pollock skin, and salmon heads, which were collected and hydrolyzed using a commercial proteolytic enzyme with continuously stirred for 0, 10, and 45 min at 50oC. The soluble aqueous fractions were obtained after centrifugation and are currently being further fractionated using a membrane filtration unit with a 10,000 MW membrane cutoff. The three fractions (total soluble fraction and the two fractions separated by the 10,000 MW membrane) are currently being freeze dried and their physical and chemical properties determined, which include antioxidant properties, solubility, emulsifying capacity, emulsifying stability, fat adsorption capacity, water holding capacity, color, water activity, bulk density, molecular weight, proximate, amino acid, and mineral compositions. This component of the study will be completed in September. The antioxidant properties of a selected sample will then be further analyzed when added to salmon mince in a storage stability study.

Reports describing a new method of extracting protein with excellent physical properties from fish muscle have appeared in the literature. The method solubilizes protein using high pH followed by isoelectric precipitation of the protein. A study was initiated to evaluate this method for protein extraction from Alaska fish by-products. This method was used to extract protein from pollock heads, whole fish, viscera, and frames and pink salmon heads and viscera collected from commercial processing lines. The byproducts were frozen until the protein was solubilized at pH 11. The insoluble protein fraction were separated from the soluble protein fraction, which was then precipitated at pH 5.5. The precipitated soluble protein was freeze dried and then yields determined and samples analyzed for proximate composition, mineral and amino acid contents, lipid oxidation, FAMES, solubility, emulsion stability and fat adsorption properties, and SDS-PAGE electrophoresis. Protein powders with good functional characteristics and nutritional characteristics were made from pollock head and frame and salmon heads. These soluble protein powders have potential uses as food and feed ingredients.


5.Describe the major accomplishments over the life of the project, including their predicted or actual impact.
A. Meals made from the individual organs such as male gonad meals, fish processing by-product tissues such as viscera and heads, and hydrolysates can be used as minor ingredients to enhance the palatability, attraction and feed performance.

B. Processes are being devised to utilize fish skins to make gelatin and other industrial uses of fish oil, and other products are being devised.

C. We are continuing to develop an array of production options to convert seafood waste into various products, at varying costs and with varying values to the producer. These products are designed for use in aquaculture and agriculture. Our chemical characterizations, coupled with the nutritional characterizations document the efficacy of Alaskan fish meals compared to meals made from whole industrial fish, and also contribute to the development of higher value proteins from components of the fish processing by-product waste stream.


6.What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end-user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products?
A. The chemical and nutritional analysis of different by-product components, oils, extracted proteins and hydrolysates have been presented at national and international meetings and published in scientific journals. This information has also been made available to processors, consultants, and those further processing by-products.

B. Several companies that manufacture products from by-product have expressed interest in using pollock and cod skins. There is interest in other intact and hydrolyzed protein ingredients from fish by-products such as viscera and liver for aquaculture, farm animal and pet diets.

C. A CRADA has been established to conduct research and develop new and improved processing technologies to add-value to fish protein hydrolysates.


7.List your most important publications in the popular press and presentations to organizations and articles written about your work. (NOTE: List your peer reviewed publications below).
Publications, Abstracts and Posters

Ambardekar, A., Sathivel, S. & Prinyawiwatkul, W., 2005. Effects of chitosan and protein coatings on moisture loss and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. IFT Annual Conference, New Orleans, LA, July 2005.

Avena-Bustillos, RD., Olsen, CW., Olson, DA., Chiou B.-S., Yee, E. &.McHugh TH. 2005.Water vapor permeability of mammalian and fish gelatin films Institute of Food Technologist Meeting Book of Abstracts. #54D-4.

Bechtel, PJ. 2005. Nutritional properties of protein solubles from fish processing byproducts. Aquaculture America 2005. Abstract # 302.

Bechtel, PJ. Sathivel, S. & Oliveira, A.C.M. 2005. Alkali extracted protein fractions from salmon byproducts. Institute of Food Technologist Meeting Book of Abstracts. #89B-21.

Bechtel, PJ. 2005 Chemical and nutritional properties of pollock viscera and liver meals. Institute of Food Technologist Meeting Book of Abstracts. #89B-6.

Bechtel, PJ., Reppond, K. & Oliveira, A. 2005. Recovery and characterization of lipids from enzymatic digestion of salmon eye tissue. World Aqauculture Society annual meeting. Bali, Indonesia.

Bower, CK., Avena-Bustillos, RJ., Olsen, CW., McHugh, TH. & Bechtel PJ. 2005. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Institute of Food Technologist Meeting Book of Abstracts. #89D-15.

Chantarachoti, J., Bechtel, PJ., Oliveira, ACM. & Sathivel, S. 2005. Characterization of soluble and insoluble protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe. Technical Poster Session in Aquatic Food Products. Institute of Food Technologists Annual Meeting. New Orleans (LA), July 16-20.

Chiou, B, Avena, R., Bechtel, P., Shey, J., Imam, S., Glenn, G. & Orts, W. 2005. Rheology of cross-linking fish gelatins. 2005 Pacificchem Meeting.

Finstad, G., Bechtel, P. Wiklund E. & Long, K. 2005. Sensory and technological properties of meat from free-ranging reindeer (Rangifer tarandus tarandus) or reindeer fed soybean meal or fishmeal-based rations. Institute of Food Technologist Meeting Book of Abstracts. #89F-29.

Forster, I. Germano, N., Pearce, M., Plante, S., Oliveira, ACM., Smiley, S. & Bechtel, P. 2005. Attractant properties of protein meals for pacific white shrimp Litopenaeus vannamei. Oral presentation. World Aquaculture Society, Nusa Dua, Bali (Indonesia). May 9-13, 2005.

McHugh, TH., Avena-Bustillos, RJ., Pan, Z., Olson, DA., Olsen, CW., Chiou, B., Yee, E., Bechtel, PJ., Bower CK. & Pantoja A. 2005. Dehydration as a stabilization method for Alaskan pollock skins prior to gelatin extraction. Institute of Food Technologist Meeting Book of Abstracts. #99C-24.

Obaldo, LG., Kamarei, R. & Huang, A.S. 2005. Nutritional composition and sensory qualities of aquacultured amberjack. Aquaculture America 2005. Abstract.

Oliveira, ACM., Brener, K., Chantarachoti, J., Voholt, C., Bechtel, PJ. & Crapo, CA. 2005. A comparison of lipid recoveries from fish muscle samples using an accelerated solvent extraction system and the Folch methodology. Institute of Food Technologist Meeting Book of Abstracts. #89A-27.

Oliveira, ACM., Stone, DAJ., Plante, S., Smiley, S., Bechtel, PJ. & Hardy, RW. 2005. Fish oils from Alaskan seafood processing by-products: an un-exploited sustainable resource for aquaculture. 30th Fish Feed and Nutrition Workshop. September 1st -3rd , 2005; Ensenada, B.C., México

Oliveira, ACM., Stephan, K. & Bechtel, PJ. 2005. Composition and total carotenoid content of Alaska big mouth sculpin (Hemitripterus bolini) livers. Poster session. World Aquaculture Society Meeting. Bali (Indonesia). May 9-11.

Olsen, CW., Avena-Bustillos, RD., Olson, DA., Chiou, B.-S., Yee, E. &.McHugh, TH. 2005. Tensile and puncture properties of mammalian and fish gelatin films. Institute of Food Technologist Meeting Book of Abstracts. #109-5.

Olson, D.A., Avena-Bustillos, R.J., Olsen, C.W., Chiou, B. Yee, E. Bower, C.K., Bechtel, P.J, Pan, Z. & McHugh, T.H. 2005. Evaluation of power ultrasound as a processing aid for fish gelatin extraction. Institute of Food Technologist Meeting Book of Abstracts. #71C-26.

Plante, S., Bechtel, PJ., Oliveira, ACM. & Smiley, S. 2005. Characterization of protein hydrolysate from Alaska flatfish processing by-products. Poster presentation. World Aquaculture Society, Nusa Dua, Bali-Indonesia. May 9-13, 2005.

Plante, S., Oliveira, ACM., Bechtel, PJ., & Smiley, S. 2005. Gonad meals from Alaskan seafood by-product: potential for growth promoting and immuno-stimulation in fish. Poster presentation. Pacific Fisheries Technologists, Vancouver, Canada, February 20-23, 2005.

Plante S, Oliveira, ACM, Bechtel, PJ. & Smiley S. 2005. Methods for making dried powders from the solutes in stickwater. Poster session. Pacific Fisheries Technologists Meeting. Vancouver (Canada). Feb. 21-23.

Plante, S., Oliveira, ACM., Smiley, S. & Bechtel, PJ. 2005. Production and characterization of a sockeye salmon (Oncorhynchus nerka) liver meal and of dried powders from fish solubles. Oral presentation. Western European Fish Technologists Association, September 19-22, 2005.

Sathivel, S., Bechtel, P.J. & Babbitt, J. 2005. Alaska white fish meal: functional and rheological properties. Aquaculture America 2005. Abstract # 310.

Sathivel. S. & Bechtel, P.J. 2005. Fish protein powders as food ingredients. Aquaculture America 2005. Abstract # 309.

Sathivel, S. Rheological properties of emulsion containing salmon protein powders and salmon oils. IFT Annual Conference, New Orleans, LA, July 2005.

Sathivel, S. 2005. Applications of chitosan in seafood and other food products. IFT Annual Conference, New Orleans, LA, July 2005.

Sathivel, S. & Bechtel, PJ., 2005. Fish Protein Powders as food ingredients. Aquaculture America Conf., New Orleans, LA, Jan. 2005.

Sathivel, S. & Bechtel, PJ., 2005. A comparison of functional and nutritional properties of arrowtooth flounder protein made using three different processes. IFT Annual Conference, New Orleans, LA, July 2005.

Sathivel, S. & Bechtel, PJ., 2005. Characterization of alkali extracted protein isolates from pollock byproducts. IFT Annual Conference, New Orleans, LA, July 2005.

Sathivel, S., Bechtel, PJ. & Babbitt, J. 2005. Alaska White Fish Meal: Functional and Rheological Properties. Aquaculture America Conf., New Orleans, LA, Jan. 2005.

Sathivel, S., Bechtel, PJ. & Smiley, S. 2005. Physical properties of Alaskan salmon meal. IFT Annual Conference, New Orleans, LA, July 2005.

Sathivel, S., Himelbloom, BH., Crapo, C. & Prinyawiwatkul, W., 2005. Effects of chitosan coating on quality of pink salmon fillets stored at different conditions. IFT Annual Conference, New Orleans, LA, July 2005.

Smiley, S., Plante, S., Oliveira, ACM, & Bechtel, PJ. 2005. Hydrolysate meals from Alaskan pollock, salmon & flatfish processing by-products. Oral presentation. Pacific Fisheries Technologists, Vancouver, Canada, February 20-23, 2005.

Thesis

Folador, Juliana F. Fish meals, fish components, and fish protein hydrolysates as poteintial ingredients in pet foods. Submitted in partial fulfillment of the requirements of Master of Science in Animal Sciences in the Graduate College of the University off the University of Illinois at Urbana-Champaign, 2005.

Scientific Publications

Oliveira ACM & Becthel, PJ. 2005. Lipid composition of Alaska pink salmon (Oncorhynchus gorbuscha) and Alaska walleye pollock (Theragra chalcogramma) byproducts. J. Aquat. Food Prod. Tech. 14(1): 73-91.

Sathivel, S., 2005. Thermal and Flow Properties of Oils from Salmon Head. J. Am. Oil Chem. Soc. 82: 147–151.

Sathivel, S., Bechtel, PJ., Babbitt, J., Prinyawiwatkul, W., & Patterson, M. 2005. Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise. J. Food Sci. 70:57-63.

Sathivel, S., Smiley, S., Prinyawiwatkul, W. & Bechtel, PJ. 2005. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. J. Food Sci. 70: 401-406.


Review Publications
Sathivel, S., Bechtel, P.J., Babbit, J., Prinyawiwatkul, W., Patterson, M. 2005. Functional, nutritional and rheological properties of protein powders from Arrowtooth Flounder and their application in mayonnaise. Journal of Food Science. vol. 70(2):E57-63.

   

 
Project Team
Bechtel, Peter
Bower, Cynthia - Cindy
Pantoja, Alberto
 
Project Annual Reports
  FY 2007
  FY 2006
  FY 2005
 
Publications
   Publications
 
Related National Programs
  Aquaculture (106)
  Quality and Utilization of Agricultural Products (306)
 
Related Projects
   CONVERTING ALASKA FISH BY-PRODUCTS INTO VALUE ADDED INGREDIENTS AND PRODUCTS
   NUTRITIONAL VALUE OF FISH OIL ON REPRODUCTIVE PERFORMANCE IN GILTS AND SOWS & FISH PROTEIN HYDROLYSATES ON IMMUNE INDICES IN GERIATRIC DOGS
   EVALUATING NUTRITIONAL VALUES OF ALASKA WHITEFISH BY-PRODUCTS FOR ORGANIC FOOD PRODUCTION
 
 
Last Modified: 11/08/2008
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