Project Highlights and Outcome

ACHIEVMENT

In this project we developed the process for production of protein hydrolysate from fish by-products. The microencapsulation of the protein hydrolysate was done to mask the intense fishy odor and bitterness of protein hydrolysate. The Ready to Cook soup powder was also developed using these protein hydrolysates resulting in protein enriched soup. In this project we will revalidate the small scale (5 Kg) process upscale to pilot scale (100Kg) for both process of protein hydrolysate and Ready to Cook soup production. Techno-economic analysis will also be done. Appropriate packaging will be standardized to enhance the shelf life.
The initiative of developing technology for extracting gelatin from fish skin and bones addresses the efficient utilization of fish processing. By-products, specifically the skin and bones, which are typically discarded due to operational difficulties in processing. The rapid growth of fish processing has led to generation of huge amount of by-products, approximately 60% of the total fish weight). In India alone, more than 4 million metric tons of fish by-products are generated, posing environmental hazards, public health threats, and contributing to greenhouse gas emissions.

 

IPMACT

The initiative tackles this challenge by introducing a rapid and green extraction technology that uses a single-step extraction method, minimizing the time and resources required for extraction. Moreover, it utilizes the combined biomass of skin and bones, which would otherwise be discarded, making it a more sustainable and efficient process. This technology not only addresses the issue of by-products but also adds value by extracting gelatin, a commercially valuable products, from the by-products. The extracted gelatin has high yield and gel strength, making it suitable for various applications, including food product development.
Furthermore, the initiative reduces the loss of valuable components by utilizing by-products, making it cost-effective. The simplicity and ease of operation of this process also make it a practical solution to the challenge of efficiently utilizing fish processing byproducts while producing high-value products like gelatin.

By-products Utilization The initiative is innovative because it tackles the growing problem of fish processing by-products. Instead of considering these by-products as a nuisance, it recognizes them as valuable resources, with the potential applications in food and pharmaceuticals industry.

Resource Efficiency: The technology developed by Amity employs a single-step extraction method to obtain gelatin from fish skin and bones. This streamlined approach minimizes the time and resources traditionally required for gelatin extraction, making the process more efficient and cost-effective.

Green Extraction: The initiative employs a "rapid and green extraction technology." This indicates a commitment to sustainability and environmentally friendly practices, aligning with modern demands for eco-conscious production methods.

By-products Reduction: By utilizing the combined biomass of skin and bones, which are typically discarded in the surimi industry, the initiative addresses the problem of operational by-products reduction. This approach not only reduces by-products but also optimizes resource use, contributing to a more sustainable supply chain.

High-Value Products: The technology doesn't stop at by-products reduction but also focuses on generating high-value products from the extracted gelatin. Gelatin is a valuable biomolecule with numerous industrial and food applications, and its extraction offers economic benefits.

Techno-functional Properties: The extracted gelatin is described as having good techno-functional properties, suggesting its suitability for various applications, including food product development. This innovation extends beyond by-products reduction to the creation of value-added products.

Anti-oxidant Properties: The extracted gelatin exhibits moderate anti-oxidant activity, which could have health-related applications and further enhance its market potential.

Cost Reduction: One of the significant advantages of the initiative is that it utilizes by-products, thereby reducing the cost of raw materials. This cost-effectiveness can make the products derived from this process more competitive in the market.

Simplicity and Ease of Operation: The technology developed by Amity is described as a simple and easy-to-operate process. This simplicity can facilitate its adoption by a wider range of stakeholders, including smaller fish processing operations.

Resource Optimization: The technology utilizes the combined biomass of skin and bones, which are typically discarded due to operational difficulties. This demonstrates an innovative approach to resource optimization by turning what was once considered by-products into a valuable product. Amity's approach aligns with the sustainable and circular economy principles, which are often facilitated through digital technologies and data-driven decision-making.

High Yield and Quality: The extracted gelatin exhibits high yield and gel strength, indicating a commitment to delivering a high-quality product. This aligns with leading-edge practices in product development and quality control, which often involve sophisticated digital monitoring and testing processes.