Aquatic Sciences and Engineering

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DOI :10.18864/ASE201801   IUP :10.18864/ASE201801    Full Text (PDF)

The Assessment of Seafood Processing Waste

Hatice Gündüz, Fatma Öztürk, Sevim Hamzaçebi, M. Dilcan Akpınar

Sustainable seafood products could be achieved by considering sustainability in the seafood processing industry in addition to the measures to be taken in aquaculture and catching. For achieving sustainability in the seafood processing industry, assessment of the processing waste is necessary because seafood product processing results in waste materials such as skin, bones, shell, and internal organs. Fish wastes contain proteins and essential amino acids as those in the fishes. Therefore, these waste products can be considered as a rich nutrient source in terms of the nutritional value provided by fermentation methods. Fish waste can be used as fertilizer, fish silage, and for feed production. Similarly, shrimp processing wastes can be used for the production of astaxanthin and carotenoid pigment, and bivalve processing wastes can be used in agriculture, building trade, animal feed production, and water treatment. The most important issue regarding the assessment of seafood processing waste products is biopackaging and the evolution of edible films of chitin-chitosan through the components obtained from these wastes. Dumping the seafood processing wastes into the sea has a negative effect on both human health and the environment. Hence, assessment of these wastes is important in terms of sustainability and economical value.
Keywords: Fish waste, assessment, chitin-chitosan, fish silage, edible film
DOI :10.18864/ASE201801   IUP :10.18864/ASE201801    Full Text (PDF)

Su Ürünleri İşleme Atıklarının Değerlendirilmesi

Hatice Gündüz, Fatma Öztürk, Sevim Hamzaçebi, M. Dilcan Akpınar

Su ürünleri, mevcut doğal kaynak potansiyeli ve yetiştiricilik faaliyetleri açısından önemli bir sektör konumundadır. Sürdürülebilir su ürünleri üretimi ve avcılığının yanı sıra işleme sektöründe de sürdürülebilirlikten bahsetmek mümkündür. İşleme alanındaki sürdürülebilirlik su ürünleri işleme atıklarının değerlendirilmesi ile sağlanabilir. Su ürünlerinin işlenmesi sonucunda deri, kemik (kılçık), kabuk ve iç organlar gibi farklı atık maddeler ortaya çıkmaktadır. Bu atıkların değerlendirilmesi sürdürülebilirlik açısından büyük önem arz eder. İşleme sonrası balık atıkları, balıkların içerdiği protein ve esansiyel amino asitleri de ihtiva etmektedir. Bu atıklardan fermantasyon yöntemiyle besin değeri açısından zengin soslar üretmek mümkün olmaktadır. İç organ atıkları; balık silajı ve balık yemi üretiminde kullanılabilmektedir. Ayrıca, bu atıklardan kitin-kitosan üretimi, biyo-paket ve yenilebilir filmlerin üretimi gerçekleştirilebilmektedir. Karides işleme atıkları ise karatenoprotein ve astaksantin pigmenti eldesinde kullanılabilmektedir. Bunun yanı sıra çift kabuklu işleme atıkları tarımda, inşaat sektöründe, yem üretiminde ve su arıtımında değerlendirilmektedir. İşleme tesisi atıkları değerlendirilmeden denize döküldüğünde insan ve çevre sağlığını olumsuz yönde etkilemekte olup, atıkların değerlendirilmesi sürdürülebilirlik ve ekonomik açıdan büyük önem taşımaktadır.
Keywords: Balık atıkları, değerlendirme, kitin-kitosan, balık silajı, yenilebilir film

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APA

Gündüz, H., Öztürk, F., Hamzaçebi, S., & Akpınar, M. (2018). The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering, 33(1), 1-5. https://doi.org/10.18864/ASE201801


AMA

Gündüz H, Öztürk F, Hamzaçebi S, Akpınar M. The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering. 2018;33(1):1-5. https://doi.org/10.18864/ASE201801


ABNT

Gündüz, H.; Öztürk, F.; Hamzaçebi, S.; Akpınar, M. The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering, [Publisher Location], v. 33, n. 1, p. 1-5, 2018.


Chicago: Author-Date Style

Gündüz, Hatice, and Fatma Öztürk and Sevim Hamzaçebi and M. Dilcan Akpınar. 2018. “The Assessment of Seafood Processing Waste.” Aquatic Sciences and Engineering 33, no. 1: 1-5. https://doi.org/10.18864/ASE201801


Chicago: Humanities Style

Gündüz, Hatice, and Fatma Öztürk and Sevim Hamzaçebi and M. Dilcan Akpınar. “The Assessment of Seafood Processing Waste.” Aquatic Sciences and Engineering 33, no. 1 (Aug. 2025): 1-5. https://doi.org/10.18864/ASE201801


Harvard: Australian Style

Gündüz, H & Öztürk, F & Hamzaçebi, S & Akpınar, M 2018, 'The Assessment of Seafood Processing Waste', Aquatic Sciences and Engineering, vol. 33, no. 1, pp. 1-5, viewed 17 Aug. 2025, https://doi.org/10.18864/ASE201801


Harvard: Author-Date Style

Gündüz, H. and Öztürk, F. and Hamzaçebi, S. and Akpınar, M. (2018) ‘The Assessment of Seafood Processing Waste’, Aquatic Sciences and Engineering, 33(1), pp. 1-5. https://doi.org/10.18864/ASE201801 (17 Aug. 2025).


MLA

Gündüz, Hatice, and Fatma Öztürk and Sevim Hamzaçebi and M. Dilcan Akpınar. “The Assessment of Seafood Processing Waste.” Aquatic Sciences and Engineering, vol. 33, no. 1, 2018, pp. 1-5. [Database Container], https://doi.org/10.18864/ASE201801


Vancouver

Gündüz H, Öztürk F, Hamzaçebi S, Akpınar M. The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering [Internet]. 17 Aug. 2025 [cited 17 Aug. 2025];33(1):1-5. Available from: https://doi.org/10.18864/ASE201801 doi: 10.18864/ASE201801


ISNAD

Gündüz, Hatice - Öztürk, Fatma - Hamzaçebi, Sevim - Akpınar, M. Dilcan. “The Assessment of Seafood Processing Waste”. Aquatic Sciences and Engineering 33/1 (Aug. 2025): 1-5. https://doi.org/10.18864/ASE201801



TIMELINE


Submitted18.10.2017
Accepted15.10.2017
Published Online06.01.2018

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