Advances in Fishery, Aquaculture and Hydrobiology

Commentary - (2023) Volume 10, Issue 1

Assessment and applications in marine technology and by products
Jane Flecker*
Department of Biology, University of British Columbia, Kelowna, Colombia
*Correspondence: Jane Flecker, Department of Biology, University of British Columbia, Kelowna, Colombia,

Received: 16-Sep-2022, Manuscript No. AFAH-22-74883; Editor assigned: 19-Sep-2022, Pre QC No. AFAH-22-74883(PQ); Reviewed: 03-Oct-2022, QC No. AFAH-22-74883; Revised: 03-Jan-2023, Manuscript No. AFAH-22-74883(R); Published: 10-Jan-2023, DOI: 10.51268/2736-1829.23.10.001


Increasing food production, which contributes to climate change and puts more strain on already scarce natural resources like water and land, has generally been the focus of measures to improve food security in many nations. There is a need for innovation in the food sector because of the rising global population, the depletion of biological resources, and the rise in environmental degradation. In order to do this, new technologies for the valuation of food and food byproducts can be used to improve food quality. One third of global food production is lost or wasted, according to the Food and Agriculture Organization (FAO). 35% of the global harvest in the fisheries and aquaculture sectors is lost or wasted annually (Lopes C, et al., 2015).

In order to ensure global food security and meet the rising demand for fisheries goods, it should be mandatory to value marine byproducts (Torres J, et al., 2007).

•Describes novel revolutionary technologiesin the bio marine food sector, includingguiding concepts, tools, benefits, andpotential technical developments.

•Examines how technology for extraction,producing functional foods, preservingfood, controlling food microbes, andprocessing food can be used for a varietyof purposes.

•Offers industrial solutions designedspecifically for the marine biological sectorto support cutting edge applications andlegal specifications.

The technological design, apparatus, and applications are used in numerous processes in the marine industry (Gabrielsen BO, et al., 1998). In the broad context of marine food items, including fish, crustaceans, and seafood processing waste, seaweed, microalgae, and other related by products, extraction, preservation, microbiology, and processing of food are fully discussed (Zlatanos S and Sagredos AN, 1993). This multidisciplinary resource emphasizes how technology may be used in the marine food business for a variety of objectives and how these technological methods could be used in the future to create industrial processes that are more effective (Sidhu KS, 2003). This will be a cutting edge resource for scientists working in the fields of food microbiology, food chemistry, new product development, food processing, and food technology, as well as for bio process engineers in marine based enterprises and scientists working in marine related fields (Schmidt EB, et al., 2005).

Fish silage

Fish byproducts and low value fish of all kinds can be used to make fish silage. Feed is really the only usage for it. In order to make fish silage, the raw material is typically mixed with 2–3% formic acid and stored at room temperature until natural enzymes have broken down the fish tissue. The pH range of 3 to 4 that characterizes well preserved fish silage is ideal for fish pepsins (Barthomeuf DJ and Berge CJP, 2004).

Marine lipids

Marine lipids have been shown to have positive benefits on health. When compared to other lipid sources, marine lipids are distinct due to their high concentrations of long chain Polyunsaturated Fatty Acids (PUFA), such as Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). These omega-3 fatty acids have been shown to lower the risk of inflammatory, autoimmune, and cardiovascular illnesses. Additionally, it has been discovered that consuming fish oils may help ward off several malignancies. Dietetic research has revealed that the majority of people do not consume enough n-3 fatty acids. Marine lipids can be found in abundance in the muscles of fatty fish like herring, mackerel, and salmon as well as the liver of lean white fish like cod and the blubber oil of marine mammals like seal.


By products from the marine transformation industries, such as viscera, heads, trims, bones, cartilage, tails, skin, scales, blood, shells, carcasses, damaged fish, eggs, milt, or soft roe, present an excellent chance for purposing into extremely valuable goods. Their classification decides which form of value creation is most appropriate and effective among the options available, fishmeal, silage, and hydrolysates are produced, as are oils high in Polyunsaturated Fatty Acids (PUFAs), as well as vitamins, enzymes, minerals, gelatin, collagen, chitin and chitosan, taurine and creatine, hydroxyapatite, natural colours, biodiesel, and biogas.


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