Vol. 8 (07) pp. 1465-1472 DOI: 10.21474/IJAR01/11412

OVERVIEW OF THE FISHERY PRODUCTS PRODUCTION AND PROCESSING SECTOR: WAYS OF RECOVERING FISH RESIDUES

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  • Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco.
  • The Natural History Museum of Marrakech, Cadi Ayyad University, Marrakech, Morocco.
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Abstract

The fish waste from the industrial processing of fishery products is an important source of raw materials for the production of fishmeal mainly intended for animal feed. However, the strong smell of fish limits the incorporation rate of fishmeals in the diet of animals especially poultry. Issues related to the presence of the smell of fish in the flesh, carcasses and poultry eggs have led to the evaluation of potential deodorizing fishmeal by any advantageous and workable process. The literature review led this study to deodorize by solvent extraction and biological fermentation of fish waste for the production of fishmeal deodorized.  

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How to Cite This Article

Abdelaziz Mounir, Nawal Hichami and Safaa Bendami (2020); OVERVIEW OF THE FISHERY PRODUCTS PRODUCTION AND PROCESSING SECTOR: WAYS OF RECOVERING FISH RESIDUES, Int. J. of Adv. Res., 8 (07), 1465-1472, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/11412

Corresponding Author

Hichami Nawal
Laboratory of Water, Biodiversity and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco
Morocco
Creative Commons Attribution 4.0 This work is licensed under a Creative Commons Attribution 4.0 International License.