Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information

Abstract

The article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production. In the context of the growing interest in sustainable development and food waste management, fermentation represents a promising approach to improving the efficiency of raw materials and creating added value. The article discusses various aspects of fermentation, including the selection of optimal enzymes, optimization of feedstock processes, as well as technological and economic aspects of food production from fish processing industry waste. The presented review of research and practical examples highlights the importance of fermentation in creating innovative and sustainable solutions in the field of food production from fish waste. The role of using microorganisms, such as lactic acid bacteria, for fish fermentation is invaluable. This process not only reduces the risk of spoilage due to competition for nutrients with pathogenic microorganisms, but also promotes the formation of beneficial metabolites such as organic acids, which improves the safety of the product and its organoleptic properties. Fermentation of fish by-products is an urgent and promising direction in the context of the development of sustainable methods of processing and using fish processing waste. The efficient use of fish byproducts not only reduces waste in industry, but also creates additional resources for various industries, contributing to sustainable development and economic growth.