Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Carla R.V. Coelho; Gregory Peters; Jingnan Zhang; Mehdi Abdollahi; Ingrid Undeland

doi:10.1016/j.resconrec.2022.106703

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Mehdi Abdollahi, Ingrid Undeland

Chalmers University of Technology

Research output: Contribution to journal › Article › peer-review

Abstract

The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.

Original language	English
Article number	106703
Journal	Resources, Conservation and Recycling
Volume	188
DOIs	https://doi.org/10.1016/j.resconrec.2022.106703
Publication status	Published - 2023 Jan
Externally published	Yes

Bibliographical note

Funding Information:
We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246 .

Funding Information:
We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246.

Publisher Copyright:
© 2022 The Author(s)

Subject classification (UKÄ)

Other Environmental Engineering

Free keywords

Berries juice
By-products
Fish
Life cycle assessment
Scale-up
Valorization

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.resconrec.2022.106703Licence: CC BY

Cite this

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title = "Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product",

abstract = "The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.",

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note = "Funding Information: We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246 . Funding Information: We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246. Publisher Copyright: {\textcopyright} 2022 The Author(s)",

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AU - Coelho, Carla R.V.

AU - Peters, Gregory

AU - Zhang, Jingnan

AU - Abdollahi, Mehdi

AU - Undeland, Ingrid

N1 - Funding Information: We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246 . Funding Information: We would like to thank Marie Alminger from Biology and Biological Engineering, Food and Nutrition Science at Chalmers University of Technology for the interesting discussion. We thank Martin Kuhlin from Sweden Pelagic for the discussions and information provided. The authors thank the three anonymous reviewers for their constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016–00246. Publisher Copyright: © 2022 The Author(s)

PY - 2023/1

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N2 - The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.

AB - The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.

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KW - By-products

KW - Fish

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KW - Scale-up

KW - Valorization

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JO - Resources, Conservation and Recycling

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Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Abstract

Bibliographical note

Subject classification (UKÄ)

Free keywords

UN SDGs

Access to Document

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Cite this