Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues - A review

Different valuable compounds, which can be employed in medicine or in other industries (i.e. food, agro-chemical, pharmaceutical) can be recovered from by-products and waste from the fish canning industries. They include lipids, proteins, bio-polymers, minerals, amino acids and enzymes; they can be extracted from wastewaters and/or from solid residues (head, viscera, skin, tails and flesh) generated along the canning process, through the filleting, cooking, salting or smoking stages.