Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product
Journal article, 2023

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.

Scale-up

Fish

Valorization

Berries juice

By-products

Life cycle assessment

Author

Carla Regina Vitolo Coelho

Chalmers, Technology Management and Economics, Environmental Systems Analysis

Gregory Peters

Chalmers, Technology Management and Economics, Environmental Systems Analysis

Jingnan Zhang

Chalmers, Life Sciences, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Life Sciences, Food and Nutrition Science

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

Resources, Conservation and Recycling

09213449 (ISSN) 18790658 (eISSN)

Vol. 188 106703

Towards a new generation sustainable seafood products–a cross-process approach (CROSS)

Formas (2016-00246), 2016-01-01 -- 2021-12-31.

Subject Categories

Renewable Bioenergy Research

Other Environmental Engineering

Fish and Aquacultural Science

DOI

10.1016/j.resconrec.2022.106703

More information

Latest update

3/20/2023