Contents Introduction .................................................. 1 From Sustainability to Full Utilization James Browning ............................................. 5 Plenary Alaska Seafood Byproducts: 2008 Update on Potential Products, Markets, and Competing Products Anthony P. Bimbo ............................................ 9 Fish Gelatin: An Unmet Opportunity Joe M. Regenstein, Peng Zhou, Yan Wang, and Gokhan Boran ......... 27 New Products and Uses Extraction and Determination of Chondroitin Sulfate from Fish Processing Byproducts Jesse J. Stine, Ted H. Wu, Alexandra C.M. Oliveira, Scott Smiley, and Peter J. Bechtel ............................... 41 Characterization of Dried Heads from Five Pacic Salmon Species, Dried at Different Temperatures Scott Smiley, Necla Demir, Alexandra C.M. Oliveira, and Peter J. Bechtel 55 Functional Proteins from Catsh Roe Subramaniam Sathivel, Huaixia Yin, Yuting Wan, Jianing Pu, Peter J. Bechtel, and Joan M. King ..................... 67 Alaska Fish Byproducts as a Feed Ingredient for Reindeer Greg Finstad, Carrie Bucki, George Aguiar, Eva Wiklund, and Peter J. Bechtel ............................... 73 Crop Nutrient Recovery from Applied Fish Coproducts M. Zhang, S. Sparrow, A. Pantoja, and P.J. Bechtel. 87 Enhancing Utilization of Alaska Fish Processing Byproduct Parts Peter J. Bechtel ............................................ 105 iii Contents Stickwater and Wash Waters Improving Waste Solids Quality and Recovery from Fish Processing Plants Alan Ismond . .115 Stickwater Processing by Membrane Filtration Leo D. Pedersen, Scott Smiley, Peter J. Bechtel, and Chris Spengler .... 121 Methods for Drying Stickwater Sébastien Plante, Scott Smiley, Alexandra C.M. Oliveira, and Peter J. Bechtel ......................................... 133 Recovery and Utilization of Protein from Surimi Processing Water Joaquín Rodrigo-García, Jacek Jaczynski, and J. Antonio Torres .......147 Storage, Stabilizing, and Processing Storage Effects on Separated Pink Salmon Processing Byproducts Ted H. Wu and Peter J. Bechtel ................................ 161 Converting Alaska Fish Byproducts into Compost: A Review Brian Himelbloom, Mingchu Zhang, and Cindy Bower .............. 177 Chemical and Quality Changes When Seeking Full Utilization of Seafood Resources through Pressure Processing Technologies Rosario Ramírez and J. Antonio Torres ......................... 189 Stabilizing Pink Salmon (Oncorhynchus gorbuscha) Byproducts through Modied Silage Processes Cynthia K. Bower, Katie A. Hietala, and Theodore C. DeLaca ........ 207 Montlake Process for Utilization of Salmon Processing Waste in Alaska Peter Nicklason, Peter Stitzel, Harold Barnett, Ron Johnson, and Michael Rust .......................................... 221 iv Contents Proteins, Hydrolysates, and Oils Hydrolysates from Scottish Salmon: Look before You Leap Ian D. Wright ............................................. 235 The Chemical Composition and Oxidative Stability of Alaska Commercial Salmon Oils Alexandra C.M. Oliveira, Trina J. Lapis, Tobias Popp, Brian Himelbloom, Scott Smiley, Peter J. Bechtel, and Charles A. Crapo 241 Effects of Extraction and Purication Processes on the Quality of Fish Oil Subramaniam Sathivel ...................................... 259 Composition of Hydrolysate Meals Made from Alaska Pollock, Salmon, and Flatsh Processing Byproducts: Comparisons with Traditional Alaska Fish Meals Scott Smiley, Sébastien Plante, Alexandra C.M. Oliveira, and Peter J. Bechtel ........................................ 265 Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films Roberto de Jesus Avena-Bustillos, Bor-Sen Chiou, Carl W. Olsen, Peter J. Bechtel, and Tara H. McHugh ........................... 281 Bioactivities Found in Sardine (Sardinops sagax caerulea) Byproduct Hydrolysates J.C. Ramirez-Suarez, R. Pacheco-Aguilar, E. Ponce-Alquicira, M.E. Lugo-Sánchez, A. Villalobos-Rodríguez, and I.G. Ortíz-Delgado .. 295 Index .......................................................311 v A Sustainable Future: Fish Processing Byproducts 1 Introduction The rst major symposium on byproducts from Alaska seafood pro- cessing, the International Conference of Fish By-Products, was orga- nized by the Alaska Fisheries Development Foundation (AFDF) in 1990, and the proceedings volume was published by the Alaska Sea Grant College Program (1). The symposium was held only a few years after the Bering Sea sheries were Americanized, with the implementation of the 200 mile Exclusive Economic Zone through the Magnuson Fisheries Conservation and Management Act of 1976. By 1990, shoreside process- ing plants had been built to handle the sheries resources of the eastern Bering Sea. These dwarfed other sh processing plants in Alaska, with capacities ranging up to 4.5 million pounds per day. The Alaska Department of Environmental Conservation, through the authority of the Environmental Protection Agency (Region 10) and the Clean Water Act, set standards for the high-capacity shoreside plants. They mandated the plants to handle seafood processing waste in a way similar to that accomplished by the City of Kodiak, after it was desig- nated a seafood processing center in 1974. Raw sh processing waste generated from human food processing lines are ground, cooked, and made into four standard coproducts: sh protein meal, sh oil, bone meal, and stickwater. Twelve years after AFDF conducted the rst byproducts symposium, leaders concluded that a second conference on byproduct advances was warranted. The rationalization of the Bering Sea sheries, though the American Fisheries Act of 1998, reduced the at-sea eet of factory trawl- ers and changed the allocation of harvests with a signicantly greater percentage going to shoreside plants. World sh production from com- mercial aquaculture was increasing rapidly, especially in China, and there were concerns about the continued availability of sh protein meals and oils for aquaculture feeds. The 2nd International Seafood Byproduct Conference, held in 2002 in Anchorage, focused on the status of Alaska’s sheries, feeds, fertilizers, and alternative fuels as well as food supplements and pharmaceuticals, among other topics. The Alaska Sea Grant College Program published the proceedings volume (2). 2 Introduction Following the 2002 byproducts symposium, huge changes accompany- ing the exponential growth of aquaculture in China and the inuence of global sh markets available through the Internet substantially altered the character of sh processing and the handling of sh processing byproducts. Additionally, seven years after the 2002 symposium, our group had published more than 50 new research papers on Alaska sheries processing byproducts and made numerous presentations at scientic meetings. Signicant changes in global marketing of seafood had occurred and the focus of the Alaska seafood industry had changed markedly. As a consequence, we decided to eld another symposium, this time seeking a substantial increase in participation of the Alaska shing industry. This book is a result of the symposium A Sustainable Future: Fish Processing Byproducts, held February 25-26, 2009, in Portland, Oregon, immediately after the 60th Pacic Fisheries Technologists annual meet- ing. The byproducts symposium was well attended and discussions were both extensive and productive. We have divided the material in the book into plenary talks and four major sections: New Products and Uses; Stickwater and Wash Water; Storage, Stabilizing, and Processing; and nally Proteins, Hydrolysates, and Oils. Acknowledgments It is important to acknowledge contributions to the symposium and the proceedings book. Individuals who helped organize the symposium, beginning in 2008, were Peter J. Bechtel, U.S. Department Agriculture, Agricultural Research Service, Fairbanks, Alaska Jim Browning, Alaska Fisheries Development Foundation, Anchorage, Alaska Robert Pawlowski, Alaska Fisheries Development Foundation, Anchorage, Alaska Scott Smiley, University Alaska Fairbanks, Fishery Industrial Technology Center, Kodiak, Alaska Special thanks go to our conference coordinator Sherri Pristash of the Alaska Sea Grant College Program for her great eort and constant smile. In addition, many generous sponsoring groups made the conference and the publication of this proceedings volume possible. Sponsors contributed speakers’ travel funds and meeting expenses, and gave us cash for unrestricted use in supporting the conference: Browning, J. 2010. From Sustainability to Full Utilization. In: P.J. Bechtel and S. Smiley (eds.), 5 A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks, pp. 5-7. doi:10.4027/spb.2010.01 © Alaska Sea Grant, University of Alaska Fairbanks From Sustainability to Full Utilization James Browning Alaska Fisheries Development Foundation, Anchorage, Alaska, [email protected] We live in an age in which technology can revolutionize a particular industry, and the Alaska shing industry needs a revolution. I am speak- ing specically of the way we think about the portions of salmon and other sh species that don’t go in the package, box, bag, or freezer, i.e., the “waste” stream. With the likelihood of carbon taxes entering the business model picture in Alaska, seafood companies should be looking ahead to every opportunity to protect their bottom line by increasing utilization and decreasing this waste stream. The more material and value extracted from the round weight processed, the better the margin will