Incorporation of fish and fishery waste into food formulations: A review with current knowledge

Background The increase in fish processing has led to the production of a substantial amount of waste. Sustainable resource management increasingly recognizes the need to use fish and fishery wastes to manufacture edible food items. The utilization of innovative technology for the transformation of fishery waste materials into food-usable ingredients is being studied. Scope and approach: The purpose of this review is to highlight the current advances in the incorporation of fish and fisheries waste in food formulations. This paper looks at the different safety and quality issues associated with the integration of these waste materials into food products and their impact on food quality and consumer acceptance. The regulations pertaining to the incorporation of fishing waste-derived substances into food formulations are also discussed. Key findings and conclusions: Despite the growing incorporation of fish and fisheries waste components into various food products, there is limited research and regulatory guidelines addressing the safety considerations associated with this practice. The current emphasis on waste utilization has prompted numerous studies that prioritize the examination of safety elements associated with the presence of pollutants, germs, and hazardous chemicals coming from these materials that have the potential to pose harm to human health. Legislations must be formulated taking into account the appropriateness of particular waste-derived materials for use in food, together with an evaluation of their potential effects on human health.