Racioppo Angela, Speranza Barbara, Campaniello Daniela, Sinigaglia Milena, Corbo Maria Rosaria, Bevilacqua Antonio
Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy.
Foods. 2021 Nov 7;10(11):2725. doi: 10.3390/foods10112725.
The sustainability of fishery is a global challenge due to overfishing and reduced stocks all over the world; one of the leading factors of this threat is fish loss/waste. As a contribution to the global efforts towards a sustainable world, this review addresses the topic from different sides and proposes an overview of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan). The second part of this review reports on the possibility of using loss or unwanted fish to design products for human consumption or for animal feeding, with a focus on economic criteria, consumers' segmentation, and some examples of products. The final focus is on Food and Agriculture Organization FAO guidelines as a roadmap for the future with respect to solving this threat by addressing the problem from different sides (technology, skills, market, policy, social and gender equity, and infrastructures).
由于全球范围内的过度捕捞和鱼类种群减少，渔业可持续性成为一项全球性挑战；造成这种威胁的主要因素之一是鱼类损失/浪费。作为对全球可持续发展努力的贡献，本综述从不同方面探讨了这一主题，并通过讨论可从鱼类损失中产生的生物活性化合物（氮化合物、脂质、矿物质和色素，以及壳聚糖等鱼类基化合物），对生物炼制方法进行了概述。本综述的第二部分报告了利用损失或不需要的鱼类设计供人类消费或动物饲养产品的可能性，重点关注经济标准、消费者细分以及一些产品示例。最后重点关注联合国粮食及农业组织（FAO）的指导方针，将其作为未来从不同方面（技术、技能、市场、政策、社会和性别平等以及基础设施）解决这一威胁的路线图。
