Isoelectric solubilization/precipitation as a means to recover protein and lipids from seafood by-products

Abstract

Fish processing by-products (frames, heads, viscera, etc.) typically account for 60-70 % of the total fish weight after industrial filleting. This amount of by-products contains highly nutritious fish muscle proteins and fish lipids rich in heart-friendly omega-3 fatty acids. The proteins and lipids could be recovered and subsequently used in the development of human food products and dietary supplements. This chapter gives an overview of a process called isoelectric solubilization/precipitation (ISP). ISP allows the efficient recovery of proteins and lipids and, therefore, has the potential to add revenue for seafood processors and also to reduce environmental pollution due to the disposal of seafood processing by-products. The commercialization of ISP has been initiated and, likely, the multifold benefits, including both economic and environmental, are forthcoming. ISP is also briefly discussed at the pilot and industrial scales. Finally, alternative applications of the recovered proteins and lipids, as well as the future market for these novel products, are reviewed.