from waste to product
TRANSCRIPT
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FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008
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From waste to products: some
examples using mild technologies
JP Bergé1, C. Donnay-Moreno1, H. Nguyen Thi My1,2, Z. Randriamahatody1,3, E. Soufi-Kechaou4,5, K. S. B. Sylla1,6
1 Département Sciences et Technologie Alimentaires Marines, IFREMER centre de Nantes, France
2 Laboratoire de technologie de transformation, Université des pêches Nha Trang, Vietnam
a3 Laboratoire de biochimie fondamentale et appliquée, Université d’Antanarivo, Antanarivo, Madagascar
4 Université de Nantes, GEPEA UMR-CNRS 6144, Saint Nazaire, France
5 Faculté des Sciences de Sfax, Laboratoire de sciences des matiériaux et environnement, Sfax, Tunisia
6 Service d’hygiène et industrie des denrées alimentaires d’origine animale, ecole inter-états des sciences et médecine vétérinaires de Dakar, Dakar, Sénégal
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BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
CONTEXTCONTEXT
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BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
Feed
Fertilizer
CONTEXTCONTEXT
WastesDiscards
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BiomassPrimary
Products
By-products &Wastes
Processing
By-catch
40-60%
Secondary
ProductsConversion
CONTEXTCONTEXT
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By-products
Secondary
ProductsConversion
CONTEXTCONTEXT
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Secondary
ProductsEnzymatic Hydrolysis
CONTEXTCONTEXT
By-products
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By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
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By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
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By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
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By-products
Analysis Quality Quantity
Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral
METHODOLOGYMETHODOLOGY
General Strategy
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Raw material
(by products)
Enzyme
(large spectra protease)Water
Temperature(-1 / +1)
Time(-1 / +1)
METHODOLOGYMETHODOLOGY
Reaction
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SLUDGE
OILY
AQUEOUS
METHODOLOGYMETHODOLOGY
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TunaTunaTuna Head
Analysis Quality Quantity
Protein16%
(41%)
Lipid11%
(29%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral11%
(27%)
Aquafeed + Fermented sauce
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TunaTuna
Tuna head (1)
(industrial by products)
Protamex (0,1%)
(large spectra protease)Water (0,5)
Temperature(45°C)
Time(≤ 6h)
Reaction
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AQUEOUS
SLUDGE
OILY
TunaTuna
DH = 23%
65% of total Proteins
45% of total dry matter
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AQUEOUS
SLUDGE
OILY
TunaTuna
73% Proteins
1% Lipids
25% Minerals27% Proteins
64% Lipids
7% Minerals
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AQUEOUS
SLUDGE
OILY
TunaTuna
Nuoc MamShrimpfeed
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TunaTuna
Nuoc Mam
Anchovies + salt
± hydrolysates 2 hours
± hydrolysates 3 hours
± hydrolysates 6 hours
Days of production30 60 90 120 150 1800
Nitrogen Chemistry: total, formol, amino, ammonical
Sensory: color, odor, savor
Nitrogen amino
Nitrogen total
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TunaTuna
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TunaTuna
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TunaTuna
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Cuttlefish viscera
Analysis Quality Quantity
Protein16%
(70%)
Lipid5%
(22%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral2%
(8%)
CuttlefishCuttlefish
Environment + Feed?
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Cuttlefish viscera (1)
(industrial by products)
Pepsin (0,1%)
(pH = 2)Water (1)
Temperature(45°C)
Time(≤ 2h)
Reaction
CuttlefishCuttlefish
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AQUEOUS
SLUDGE
OILY
DH = 9%
71% of total Proteins
60% of total dry matter
CuttlefishCuttlefish
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AQUEOUS
SLUDGE
OILY
46% Proteins
25% Lipids
28% Minerals27% Proteins
64% Lipids
7% Minerals
CuttlefishCuttlefish
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AQUEOUS
SLUDGE
OILY
Feed ?
CuttlefishCuttlefish
Membrane technology
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PERMEATE
RETENTATE
DP
CuttlefishCuttlefish
Membrane: molecular weight fractionation
SOLUTION
BDO
CDO
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Shrimp head
Analysis Quality Quantity
Protein
16%
(49%)
Lipid5%
(19%)
Chitin
(15%)
Food grade Non Food Grade Seasonality Geography …
Mineral2%
(17%)
ShrimpShrimp
Chitin + Feed
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Shrimp head (1)
(industrial by products)
Pepsin (0,1%)
(pH = 2)Water (1)
Temperature(4O°C)
Time(≤ 2h)
Reaction
ShrimpShrimp
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73% of total Proteins
61% of total dry matter
ShrimpShrimp
AQUEOUS
SLUDGE
OILY
“SHELL”
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AQUEOUS
SLUDGE
OILY
54% Proteins
6% Lipids
40% Minerals38% Proteins
45% Lipids
12% Minerals “SHELL”
11% Proteins
10% Lipids
4% Minerals
ShrimpShrimp
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AntibacterialPoultry feed
AQUEOUS
SLUDGE
OILY
“SHELL”
ShrimpShrimp
Chitin
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ShrimpShrimp
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SoleBackbone
Analysis Quality Quantity
Protein
11%
(70%)
Lipid0,6%
(4%)
Polymer Food grade Non Food Grade Seasonality Geography …
Mineral1,5%
(10%)
SoleSole
Food
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Sole backbone (1)
(industrial by products)
Protamex (0,1%)
large spectra proteaseWater (1)
Temperature(40 or 50°C)
Time(3 or 6h)
Reaction
SoleSole
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AQUEOUS
SLUDGE
OILY
58- 65% of total Proteins
61 - 75% of total dry matter
SoleSole
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AQUEOUS
SLUDGE
OILYFood
&
Feed (poultry)
Sensory analysis
+
Aromatic characterization
SoleSole
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SoleSole
Sensory analysis
Strategy
Descriptors
ANOVA
Notation
Validation : consensus
PCA
Discriminative
descriptors
Characterization
of samples
Experimental conditions
- Trained panel of 14 people- 4 samples :
- T40 t3- T40 t6- T50 t3- T50 t6
- “sniffing” characterization
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Extraction of volatile components :
Solid phase micro-extraction (SPME)
Head space
Volatile components adsorbed on SPME CAR/PDMS fiber
- 20 min equilibrium
- 30 min adsorption
Water bath at 30°C
20 ml of hydrolysate
Aromatic characterization
SoleSole
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Identification – Semi-quantification
GC - MS - FID
- Identification by MS and RI
- Internal standard
- Semi-quantification
Aromatic characterization
SoleSole
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SoleSole
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SoleSole
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SoleSole
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Controlled hydrolysis can
– Reduce environmental impact of wastes
– Convert wastes into products for feed or food purpose
– Offer different range of product compared to “classical”process
CONCLUSIONCONCLUSION
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By Comparison to traditional silage– Much more rapid
– Less oil in final product
– Better nutritional value (Trp and Lys increases)
– More concentrated product
– Oil can be separated and recovered (in case of fatty biomass)
By comparison to “fishmeal”– Less energy consuming
– Preservation of labile component (vitamin, antioxidant,…)
– Food products
CONCLUSIONCONCLUSION
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Enzyme technology is now well established
Versatile uses of enzymes is possible
Food and Feed applications can be obtained
Fish industry can achieved more added value fish fractions
PERSPECTIVESPERSPECTIVES
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Many thanks to:
Carole Prost (ENITIAA)
Sensory analysis panel
ACKNOWLEDGEMENTACKNOWLEDGEMENT
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THANK YOU FOR YOUR ATTENTIONTHANK YOU FOR YOUR ATTENTION