General
Fisheries Resources
Fisheries Resource Management
Development of fishery resources
Sustainable practices for the valorization of fish
products
General
Problematic
Overexploitation and unreasonable management of biological resources and
environmental degradation are the cause of an irreversible loss in terms of
biodiversity.
The development and management of biological resources from a sustainable
development perspec6ve is now recognized as a major challenge both
na6onally and interna6onally.
Development and sustainable management of
fisheries resources
Solutions
General
Types of fishery products
Pisces
Molluscs
Macro and
microalgae Crustacean
General
Origin of fishery products
Sea or freshwater fishing - half of the sea fishing
produc3on is sold in the 3dal halls e.g. sardines,
whi3ng, mackerel,
General
Origin of fishery products
Inland fish farming, fish farming in ponds, basins, hill
reservoirs e.g. trout, carp,
General
Origin of fishery products
Marine fish farming: marine fish farming e.g.
sea bass, gilthead seabream, salmon.
General
Origin of fishery products
Shellfish farming production of farmed shellfish e.g. oysters,
mussels, clams
General
Origin of fishery products
Carcinoculture: produc'on of farmed crustaceans e.g. shrimps,
crayfish,
General
Origin of fishery products
Seaweed farming: Macroalgae farming and microalgae
culture Algae e.g. spirulina
Economic interest of fishery resources
• Economic interest of fish
• Economic interest of Molluscs
• Economic interest of crustaceans
• Economic interest of macroalgae and
microalgae
Economic interest of fishery resources
Ø Fish and other fishery resources are a key
sector for the world economy and are also
considered to be an engine of development
in several countries
Ø Fisheries resources are one of the world's
most widely supported food sources
Ø 56.6 million people depend on fishing
and aquaculture for their livelihoods,
84% of whom are Asians.
Ø China is the largest producer of fish and the
largest exporter of fish and fishery products
Source: Rapport FAO 2016
Economic interest of fishery resources
Economic interest of Molluscs
Bivalve molluscs (oysters, mussels, clams and
scallops) account for a large proportion of
significant of the world's fisheries production
The cupped oyster, Crassostrea gigas,
represents a third of shellfish production,
Economic interest of crustaceans
Crustacean aquaculture is a high value-added
aquaculture,
This activity has 7.25% in terms of quantity and
21.45% in terms of value in relation to world
aquaculture production,
41% of crustacean aquaculture
is produced in freshwater,
Economic interest of marine macroalgae
According to (FAO, 2014): Global macro-algae
production amounted to nearly 25 million tons
in 2013: 96% of this tonnage comes from
seaweed cultivation in East and Southeast
Asian countries.
Economic interest of microalgae
The global production of microalgae represents
about 15,000 tons per year. The most common
microalgae are spirulina and chlorella.
ü China is the leading producer of 40% spirulina,
ü Asia has 49% of global production,
Source : Rapport d’étude D&Consultants – 2017
Why the development of fishery resources?
§ Contribute to the reduction of the trade balance
deficit;
§ Promote the consumption or use of less prized species in
traditional forms;
§ Increase the added value of raw materials existing in limited
quantities;
§ To contribute to the competitiveness of companies involved in the
conservation and processing of fishery products and to the
maintenance and development of employment.
Fishing industries
The fishing industry: transforming and enhancing the
value of living aqua8c resources.
➢ The fishery product refers to any species that lives in
water.
➢ The processing and development of fishery products
occupies a privileged place in the Moroccan economy by
ensuring 50% of agri-food exports.
Fishing Industries in Morocco
Processing and canning of small pelagics (mainly sardines)
Conserve
Filleting, soiling and packaging of anchovies manufacture of marinades based on seafood
La semi-conserve
Preservation of catches by freezing and deep-freezing technique (mainly octopus and
Freezing sardines)
Preparation and preservation of seafood by refrigeration technology (mainly white fish)
Packaging fresh
Processing of small pelagics into fishmeal, used in poultry farming, and fish oil, which is the
The manufacture of basis of many cosmetic and dietary products
flours and fish oils
Processing of algae for the extracEon of agar-agar, used in the food and cosmeEcs industry
Algae treatment
Product processing techniques
After being caught and killed, fish undergo a series of processes, such as:
q rigor mortis and alterations that involve a large number of
q autolysis, Fresh fish
q bacterial activity, and
q Oxidation
These alterations and changes affect the organoleptic and sensory quality of
fishery products.
Putrid fish
The specific nature of the compounds that make up fish muscle and
flesh makes it a very perishable commodity.
To do this, we need to proceed with more
sustainable recovery and treatment practices
Product processing techniques
Preparatory treatments:
They are defined as "all the
operations that the fish
undergoes in order to give it the
final shape and size before it is
canned".
Upon receipt, the fresh or frozen
fish, thawed before use, is
weighed and washed.
It is then sorted, gutted, topped
and possibly stemmed and then
canned
Product processing techniques
Methods that prevent
development of the
Food Degradation
Use of preservatives Dehydration
Natural preservatives Chemical Drying Lyophilisation
additives
Cooling
Deep-Freezing Refrigera=o Freezing
n
Heat treatment Irradiation with
ultraviolet radiation
Methods to destroy
microbial agents
Smoked Sterilizatio
n
Pasteurizati
on
Cold Fish Preservation Techniques
Freezing:
Change of liquid water state in
Refrigeration:
ice and keeping the product at a Deep-freezing:
negative temperature. Allows food to be
stored for several months to
Low storage temperature but above negative temperature. The product is frozen the most
0°C (Positive cold). Allows a at a temperature equal to or below -
relatively short shelf life (a few 18°C.
days),
Ice as a means of preservation
Inhibition of the growth of mesophilic and thermophilic organisms (Salmonella, E. coli,
Staphylococcus, Campylobacter, the majority of spores).
In general, it does not change the organoleptic and nutritional
properties of food in an important way: its great advantage.
Problems Altering microorganisms capable of multiplying at refrigeration
and temperature
limitations
Freezing and deep-freezing
Freezing is the preservation by cold at a temperature below 0°C, unlike
refrigeration which is done at a positive temperature between 0 and 2°C.
Freezing: it lasts 48 hours at -20 °C, to freeze throughout. Then we store at
-18 °C. The shelf life is 12 months
<-18°C if frozen, <-30°C if deep frozen
Freezing is a rapid tunnel freezing technique
Deep -Freezing: it lasts 12 hours at -60 °C, in a freezing tunnel operating
with liquid nitrogen.
Innovative techniques for preserving fish by cold
Chilled seawater (CSW) as a means of
preserva7on
Advantages over ice:
➢ Temperature slightly below 0º C
➢ Faster cooling
➢ Less pressure on the fish (no mechanical action)
➢ Faster handling of large quantities of fish
➢ Possibility to increase storage time
Canned and semi-conserved
Canned food is a perishable foodstuff whose preservation is ensured by packaging in an
airtight container, then by heat treatment to destroy micro-organisms. This technique is
called appertization
Semi-conserved products (ready meals, surimi, etc.) undergo
lighter treatments; therefore, they have a shorter shelf life.
Examples:
Brown trout terrine
Trout rillettes
Trout roe caviar
Steriliza)on La pasteurisation
Sterilization consists of the total destruction by Pasteurization consists of the partial
high temperature (110 to 120°C) of bacteria destruction of germs by a shorter
capable of altering the fish or inducing infections treatment, at a lower temperature, so as to
or poisoning in the consumer for a sufficiently alter the sensory and organoleptic
long time, which defines a sterilization scale per qualities of the product as little as
product ensuring without altering the possible.
organoleptic quality.
Salting
Sal$ng is one of the oldest methods of preserving fish. It is
tradi$onally prac$ced in many parts of the world.
It is a very simple technique that only requires
salt.
Sal$ng is effec$ve because most bacteria and other
poten$ally pathogenic organisms cannot survive in an
environment with a high salt content.
Dehydration, impregnation, immersion
This is the most modern technique
With a mixture of salt and sugar (70 to 90% NaCl to 30 to 10% sucrose), either in
brine or dry, for 2 hours for herring fillets or 4 to 6 hours for 1 kg salmon fillets
This results in an exit of water from the product by
osmosis, absorbed by the salt and sugar, an entry of salt
into the product, but not sugar which has molecules that
are too large
After a quick rinse, lasting 10 to 20 minutes, smoking
can take place.
Drying
The purpose of drying is to reduce the water content of the
previously salted product, in order to preserve it. Indeed,
water, a vector of various contaminations, is involved in the
degradation reactions of the product. It is therefore necessary
to partially dehydrate the product to stabilize it by
eliminating part of the so-called "free" water.
There are two types of drying:
Traditional drying Mechanized drying
(open air) (tunnels and drums)
Smoking
Smoking refers to the operation that consists of subjecting a slightly
salted and dried product to the action of the smoke released by the
combustion of wood for a certain time.
Smoking is carried out after salting, either on fillets (cold smoking)
or on eviscerated fish (hot smoking), to give an appreciated taste
(aromatization) and texture, and to increase the shelf life (action
bacteriostatic)
Marinating
Pickling is a preservation process that involves reducing the water
content of fish with salt and inhibiting the growth of
microorganisms by acidifying the environment.
The marinated product is called a semi-preserved product when it
is placed in an airtight container with vinegar as a covering liquid.
The main objective of pickling is to lower the pH of the product by
acidifying the medium using vinegar or an authorised organic acid,
in order to reduce the bacterial activity responsible for spoilage, in
particular pathogenic germs.
ValorizaEon of marine macroalgae
Macroalgae can be used in a wide variety of fields:
Ø Human food as vegetables;
Ø Food & Beverage as Texturizers;
Ø Cosmetic
Ø Pharmaceutical;
Ø Water treatment for filters and solutions;
Ø Agricultural supplies as phytosanitary products,
Ø Fertilizers or livestock feed
Ø Cosmetic
Valorization of microalgae
Microalgae can be used in a wide variety of
fields:
• Pharmaceuticals and cosmetics
• Animal feed
• Energy (biofuel) and the environment
(CO2 capture),
• Bio-remediation
Production of co-products
Co-product: raw material not used in the production of
the main product
❖ Use: refers to the maximum economic recovery of the
by-products.
❖ Under-utilisation: refers to a partial or total use of co-
products, but whose economic recovery is not maximised.
Production of co-products
❖ Disposal means that co-products are not used.
➢ Fish processing is an activity that generates a large amount of co-products.
➢ Fish by-products are either disposed of or sold, sometimes after being sorted
or processed into a marketable product
➢ To process fish by-products into food or feed, fish meal,
fertilizers, pharmaceuticals and other marketable products.
Management of fishing
industry by-products
Potential use of co-
products
Fishmeal and Fish Oil
➢ World production of fishmeal and fish oil is relatively stable, with about 6 to 6.5 million
tonnes,
of fishmeal and 1 to 1.2 million tonnes of fish oil per year.
➢ Fish oil is a by-product of the fishmeal production process.
➢ Fishmeal is used as an additive for livestock feed.
➢ Fish oil is used as a tonic (human food and pharmaceutical use).
➢ In aquaculture, fishmeal is used for various carnivorous and omnivorous species. Shrimps,
exclusively marine fish and salmonids are the main consumers.
➢ Regarding fish oil, aquaculture consumes 87% of it, half of which is used by salmonids.
The value chain – several uses and markets
targeted
Ø Marine Biodiversity
Ø Diversity of application areas Active biomolécules
en agroalimentaire et
Ø Technological and scientific skills autres secteurs
industriels
Ø Advances in Process Engineering
The value chain – several uses and markets
targeted
Marine Biodiversity: Technological and scientific skills:
▪ Microorganisms ▪ Plant Science
▪ Microalgae/Macroalgae ▪ Ecophysiology
▪ Crustaceans ▪ Biochemistry
▪ Pisces ▪ Molecular biology
▪ Sponges ▪ Aquaculture
Diversity of application areas:
▪ Cosmetic
Advances in the field of Process
▪ Health
Engineering:
▪ Food
▪ Extraction processes
▪ Aquaculture
▪ Conditioning
▪ Agriculture
▪ Drying
▪ Nutrition
▪ Biotransformation
▪ Environment
▪ Energy
The value chain – several uses and markets
targeted
Active biomolecules
▪ Collagen: production of biopolymers from scales
▪ Beta carotaine: production of polysaccharides from microalgae
▪ Production of biodiesel from co-products
Exemples: ▪ Chitosan: Production of polysaccharides from shells of crustaceans.
▪ Antivirals (Zovirax and Acyclovir) from Sea Sponges
▪ Anti-cancer, painkillers with gastropod venoms of the genus conus
▪ Anti-aging based on exopolysaccharides (EPS)
▪ bio-degradable polymers derived from extremophile marine bacteria
▪ so-called 3rd generation biofuels derived from the production of
microalgae....
The value chain – several uses and markets
targeted
Investment in the industrial sector
Biopolymers (bio-plastics) and more specifically EPS or exopolysaccharides. Due to their
diversity in terms of structures and chemical compositions, these biopolymers have shown,
through recent scientific studies, their strong potential for use in industrial sectors.
Example:
Biopolymères (des bio-plastiques)
Conclusion
For the proper management and development of fishery
resources, the "circular economy" approach must be integrated
into the entire management process and circuit in order to
guarantee their sustainability.
Innovative practices and sustainable alternatives are highly
recommended, they can convert various waste streams such as
food waste, household waste, kitchen waste, factory by-
products, and sludge into high-quality nutrients.
Therefore, participate in a sustainable blue
economy.
Thank you for your
attention
