Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls

Fish industry already produces a huge amount of wastes and by-products which can represent up to 70 % of the total fish weight. Although most of them are disposed of as waste, these materials are still rich in proteins, lipids and polysaccharides that can be extracted or valorized through technological and biotechnological processes to get functional ingredients applicable in the food industry. Within the framework of the EU project NewTechAqua, and to pursue the goals of a circular economy, two main ingredients, a protein concentrate obtained from fish washing wastewater (PCFW) using pH-shift processing and a fish by-product hydrolysate (FBPH) produced with Yarrowia lipolytica, were applied in fish ball formulations made with amberjack minced meat mechanically separated from fish filleting by-products...