ZERO-WASTE APPROACH IN TUNA FISH PROCESSING INDUSTRY

Abstract

A high fraction of the food materials in fish processing is discarded and this waste can pose threats to the environment. Therefore, many researchers and food producers currently focus on food waste reduction to minimize environmental footprint, decrease production costs, enhance profit, and head to sustainable development. This paper explores the tuna fish processing industry throughout main streams and its by-products. Approximately 50% of tuna fish becomes by-product during filleting, including heads, organs, bones, and skin. These byproducts can be converted into more valuable products such as tuna oil, collagen, hydroxyapatite, and fish sauce by traditional methods as well as conventional technologies. The transformation of by-products from tuna fish processing reduces not only waste but also the greenhouse gas emissions and contributes to both environmental and economic benefits.