rose t. mueda university of the philippines visayas...

ROSE T. MUEDA

University of the Philippines Visayas

Miagao, Iloilo PHILIPPINES

Presented during the 15th INFOFISH World Tuna Trade Conference & Exhibition, Bangkok, Thailand, 28-30 May 2018 with the Theme: “Braving Challenges Towards Traceable and Sustainable Tuna Industry”

Introduction Sustainable Development Goal (SDG)

12.0 – Ensure sustainable consumption and production patterns

12.3 – By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

Reduction of post harvest losses and waste highlighted in the FAO Code of Conduct for Responsible Fisheries

Inclusive growth in the region

05/30/2018 Rose Toledo Mueda/UP Visayas 2

Global challenge: Food loss and waste

Food security – top priority (zero hunger)

Globally, a total of 1.3 billion tons of food is lost or wasted every year; fish and seafood (20% by weight and 14% by kcal) (FAO, 2011)

Growth of world population induces increasing pressure on existing food production systems, thus there is a demand for efficiency towards sustainable production and to utilize by-products from fish processing operations


Fishery processing wastes usually cause significant environmental impact and loss of the potential economic value of the resources.

Tuna and tuna-like are important species used as processed seafood. However, most tuna products only utilized the meat, or just the creamy to lighter brown meat, and discarded other parts Processing wastes are one of the major coastal pollutants

and contaminants

Food waste and loss may be defined at the economic point of view where by-products utilization has to be optimized


Market opportunities for tuna by-products

Food for human consumption through utilization of the different parts for direct consumption or for conversion into value-added food items

Pharmaceuticals/Neutraceuticals by extracting the parts with functional properties; dietary supplement and food additives

Feed for aquaculture or fertilizers through mass transformation of by-products

Fish protein concentration, fish silage and other products


Tuna products and competition Major products and product forms from tuna

Whole (gutted) (fresh chilled or frozen)

Loins or steak (fresh chilled or frozen; processed)

Canned tuna

Sashimi/Sushi

With global competition, tuna industry has to look for some options to utilize by-products into more innovative forms with optimized economic value


Tuna as raw material in processing Percentage distribution of tuna meat and its by-products

(depends on the species, size, processing type, form)

25-60% - light or brown meat

35-75% - head, gills, viscera/entrails, skin, bone, fin, skin, tail, dark/red meat

Annual estimates of tuna processing plant discards – 4.5 Million tons (Sultanbawa and Asknes, 2006)

Large quantity of waste contains good quality proteins, 50-65% and 3-5% fat.


“By-products of tuna processing” FAO Globefish Research Programme, Vol. 112, July 2013 enumerated the utilization of tuna processing by-products in various countries like Thailand, the Philippines, Ecuador, Spain and India

(Gamarro, E., Orawattanamateekul, W., Sentina, J. and Gopal, S.) By-products are determined by the processing technologies employed

in tuna

By-product utilization was based on tuna parts such as tuna viscera for the extraction of bioactive compounds, red meat for essential amino acid and PUFA, etc.

Most of the countries utilized by-products into tuna meal, oil, food for human consumption and agricultural feeds and fertilizers


Example: Jerky processing using skipjack tuna


Transformation into tuna jerky


By-products from tuna jerky processing


Head Gills/Viscera

Fins, bones and meat trimming Red/Dark meat

Losses (%) in tuna jerky processes

Fresh skipjack

tuna Filleting

Skinning/ Loining

Drying Tuna jerky


53.82 16.97 49.27

Recovery of the tuna jerky product is only 19-21%; 79-81% is solid and liquid wastes Mean length and weight of skipjack tuna is 53.27 + 0.06cm and 2,530 + 0.39g

By-product utilization Head and operculum

Sold for direct human consumption

Gills, bones, trimmings, tails, fins, viscera, dark meat

Its utilization is important for the economic viability of the industry

Tuna protein hydrolysate through enzymatic hydrolysis

It recovers value-added proteins without losing the nutritional value

High protein content which can be used in a wide range of food additives, diet nutrients and as pharmaceutical agents


By-product (solid components) from tuna jerky processing is approximately 65-70% Head and operculum is 50-54%

Gills, entrails, bones, fins, tails – 16-17%

Tuna protein hydrolysate by enzymatic hydrolysis During hydrolysis, all by-products such as bones, fins,

tails and other tuna parts turned into a brownish liquid product with cheesy aroma after 3 months of fermentation Production of peptide fraction with high nutritional quality

Contains valuable protein and lipid fractions as well as vitamins and minerals


Challenges and Conclusion


The key challenges facing the tuna processing industry is the establishment of improved approaches to optimize the conversion of underutilized by-products into valuable resources whether for direct or indirect utilization and to sustain the specific by-product processing operation Example: - The proteins recovered are valuable source of protein ingredients

for fortification and in developing formulated ready to eat protein-rich or amino acid-rich products

- Protein extracts from tuna protein isolates - Lipid fractions as well as vitamins and minerals - Other pharmaceutical and neutraceutical products

Pushing by-products to the market necessitates understanding demand not only for the primary products but also the by-products

This leads to a sustainable and profitable tuna processing operation systems

The value chain analyses has to be conducted to determine its competitive advantage compared to by-products of other fish species



Tuna by-products are dependent on the processing employed and intended product forms/finished products

Characteristics or properties of by-products from

canning is different from the fresh chilled or frozen tuna (whole, loins, steaks, etc.) More so if high temperature during cooking was used in the process e.g. canned tuna

Processing employed to primary products may affect the properties of by-products when utilized into co-products or secondary products (extraction of functional foods)

Tuna jerky products, for instance, pose a good market potential and the utilization of its by-products which is 65-70% solid components has to be part of the sustainability issue to consider (by-product or co-product)

- Tuna head for direct consumption to address food security

- Other parts as value-added products and for enzymatic hydrolysis – rich in essential amino acids and fatty acids

- Processing techniques for the utilization of by-products have to be gender-friendly

- Investment in technologies that add value to by-products


Safety issues in using the gills and entrails if these products are utilized for direct human consumption Tuna sauce (histamine analysis is a must to ensure safety

of the products)

Sustainability of quality supply for a long-term operation Stakeholders have to cooperate in terms of volume and

quality requirements (to keep the integrity of by-products as raw material)

Viability and profitability

Analyze by-products utilization value chain


“There is no small holder by-product processor if there is cooperation among stakeholders”

- Need volume to be more competitive in the market and to sustain the operation

“Cooperation among stakeholders in the value chain of tuna processing is a key to success”

- Even research institutions have to align their research thrusts with the need of the tuna industry


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