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N. Koueta et al.
historical practice. Fish sauce fermentation is a common practice in Southeast Asia as
a means of preserving and producing value-added products from underutilized fish
species. Associated with the sophistication of technical fishing, the valorisation of
marine by-products allows better management and exploitation of marine resources.
Attitudes have evolved and now it is inconceivable to waste any of the biomass: Byproducts are a wealth (Le Bihan and Koueta 2010). The development of technological
tools opens new possibilities for the valorisation of markets which are aspirant and
increasing. Furthermore, it is important to develop complementary approaches to valorisation. Further research is needed into the development of green processes to limit
the impact on the environment (Le Bihan and Koueta 2010). The wide chemical and
biological diversity observed in the marine environment makes the ocean an extraordinary source of high value-added compounds which can be used in many applications. The cephalopod-processing industry generates large amounts of solid and liquid
wastes, which can cause major problems for the environment. After processing, the
solid wastes from the cuttlefish-processing industry may represent 35 % of the original
material (Le Bihan 2006; Balti et al. 2010). Occasionally, the wastes may reach 75 %
of the total catch weight from squid fishery, in forms of skin, head, cuttlebone, pen, ink
and viscera (Shahidi 2006; Fig. 8.1). These wastes constitute an important source of
proteins, lipids and other bioactive molecules with high commercial value (Fig. 8.2).
8.2 Uses and Applications
8.2.1 Marine Oil
Marine oil can be obtained by extracting fatty acids from cephalopods, particularly
using viscera or skin. Ω-3 fatty acid concentrates remain a topic of general interest for the pharmaceutical and food industries, for the production of drugs which
enhance performance and for the production of nutritional supplements. The valorisation of fish by-products by recovering their oil is of great interest in the fish-processing industry because of the high quality of seafood oil and the natural sourcing
of Ω-3 polyunsaturated fatty acids (PUFAs). In addition, due to the demand–supply
issues, the economic value of fish oil continues to increase. By-products can be
an alternative to commercial fish oil. Fish oil production is a good opportunity for
adding value to fish wastes and increasing the competitiveness of the fish industry
(Chow 2000). Several authors have explored the potentiality to extract oil from
cephalopod by-products.
Sinanoglou and Miniadis-Meimaroglou (1999) specify that for cephalopods, the
major PUFAs are eicopentaenoic acid (EPA; C20:5n-3) and docosahexaenoic acid
(DHA; C22:6n-3). The percentage composition of EPA and DHA with respect to
the total fatty acids was studied by several authors; for example, it was 30.2 % in the
cuttlefish oil, 36.2 % in Octopus vulgaris at early stage, 48 % in Sepia officinalis and
45.5 % in Loligo vulgaris (Navarro and Villanueva 2000). Hwanga and Liang (2001)
N. Koueta et al.
historical practice. Fish sauce fermentation is a common practice in Southeast Asia as
a means of preserving and producing value-added products from underutilized fish
species. Associated with the sophistication of technical fishing, the valorisation of
marine by-products allows better management and exploitation of marine resources.
Attitudes have evolved and now it is inconceivable to waste any of the biomass: Byproducts are a wealth (Le Bihan and Koueta 2010). The development of technological
tools opens new possibilities for the valorisation of markets which are aspirant and
increasing. Furthermore, it is important to develop complementary approaches to valorisation. Further research is needed into the development of green processes to limit
the impact on the environment (Le Bihan and Koueta 2010). The wide chemical and
biological diversity observed in the marine environment makes the ocean an extraordinary source of high value-added compounds which can be used in many applications. The cephalopod-processing industry generates large amounts of solid and liquid
wastes, which can cause major problems for the environment. After processing, the
solid wastes from the cuttlefish-processing industry may represent 35 % of the original
material (Le Bihan 2006; Balti et al. 2010). Occasionally, the wastes may reach 75 %
of the total catch weight from squid fishery, in forms of skin, head, cuttlebone, pen, ink
and viscera (Shahidi 2006; Fig. 8.1). These wastes constitute an important source of
proteins, lipids and other bioactive molecules with high commercial value (Fig. 8.2).
8.2 Uses and Applications
8.2.1 Marine Oil
Marine oil can be obtained by extracting fatty acids from cephalopods, particularly
using viscera or skin. Ω-3 fatty acid concentrates remain a topic of general interest for the pharmaceutical and food industries, for the production of drugs which
enhance performance and for the production of nutritional supplements. The valorisation of fish by-products by recovering their oil is of great interest in the fish-processing industry because of the high quality of seafood oil and the natural sourcing
of Ω-3 polyunsaturated fatty acids (PUFAs). In addition, due to the demand–supply
issues, the economic value of fish oil continues to increase. By-products can be
an alternative to commercial fish oil. Fish oil production is a good opportunity for
adding value to fish wastes and increasing the competitiveness of the fish industry
(Chow 2000). Several authors have explored the potentiality to extract oil from
cephalopod by-products.
Sinanoglou and Miniadis-Meimaroglou (1999) specify that for cephalopods, the
major PUFAs are eicopentaenoic acid (EPA; C20:5n-3) and docosahexaenoic acid
(DHA; C22:6n-3). The percentage composition of EPA and DHA with respect to
the total fatty acids was studied by several authors; for example, it was 30.2 % in the
cuttlefish oil, 36.2 % in Octopus vulgaris at early stage, 48 % in Sepia officinalis and
45.5 % in Loligo vulgaris (Navarro and Villanueva 2000). Hwanga and Liang (2001)