Minimizing and adding value to seafood processing wastes

Alkaya E., Demirer G. N.

FOOD AND BIOPRODUCTS PROCESSING, vol.100, pp.195-202, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 100
  • Publication Date: 2016
  • Doi Number: 10.1016/j.fbp.2016.07.003
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.195-202
  • Keywords: Anchovy, Fish processing, Water saving, Waste minimization, Recycling, WATER CONSERVATION, CLEANER PRODUCTION, FISH, INDUSTRY, FUTURE
  • Middle East Technical University Affiliated: Yes


This study investigated waste minimization and recycling opportunities in a seafood processing industry. An environmental performance evaluation was done to benchmark performance of the company with published data including Best Available Techniques (BATs) determined by The European IPPC Bureau (EIPPCB). Four broad objectives were set improving the resource efficiency and adding value to solid wastes/by-products. 18 different techniques/measures for reducing waste and adding value to the by-product were identified. Three of the techniques/measures were selected and implemented within the company. Specific water consumption decreased 65% and 77% in anchovy thawing and gutting processes, respectively. Because anchovy is the major product of the company, total water saving was 45.0%. Annual total water saving was estimated to be 29,002 m(3). The water recycling system introduced in the gutting process enabled t production of valuable fish oil/grease by-product. Payback period for the implementations was estimated to be 1.6 years. This study demonstrated that environmental and economic benefits can be obtained in the Turkish seafood industry. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.