The potential of sea bass by-products to improve human health

Photo of author

By Milthon Lujan

The consumption of healthier and functional foods and nutraceuticals is gaining more importance in modern society. Especially by consumers aware of the ability of food composition to reduce the risk associated with chronic diseases and to enhance health. As a result, there is also growing interest in the enrichment or fortification of food with functional ingredients from natural sources, biotechnological generation, or chemical synthesis.


The increased demand for functional ingredients has required the sector to look for new sources of these biologically relevant compounds. For this reason, many researchers are conducting studies that are aiming to re-evaluate the importance and potential use of industrial by-products. The use of these side streams has the added advantage of reducing the environmental impact of the industrial sector.

In this research article AQUOBIOPROFIT partners, Centro Tecnolo´xico da Carne and Universitat de València, have characterized the chemical composition of sea bass. The nutritional profile of sea bass fillets and by-products were evaluated for this study, more specifically fatty-acid, amino-acid, and mineral profile analysis were conducted. Seabass by-products used included skin, guts, gills, liver, head and fish bones.

The evaluation of sea bass fillet and by-products indicated a wide diversity of compounds associated with human health. Particularly, the fish by-products were rich sources of proteins and minerals.

In addition:


• the skin and liver are the main sources of essential amino acids

• the guts and liver are the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acid

• the head, fish bones and gills are the most relevant source of minerals, especially calcium, phosphorus, and manganese

See also  High levels of microplastics found in Northwest Atlantic fish

• the skin of sea bass is the most promising source of proteins


• all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated and omega-3 fatty acids

Reference (open access):
Munekata, Paulo E.S., Mirian Pateiro, Rubén Domínguez, Jianjun Zhou, Francisco J. Barba, and Jose M. Lorenzo 2020. “Nutritional Characterization of Sea Bass Processing By-Products” Biomolecules 10, no. 2: 232. https://doi.org/10.3390/biom10020232


Leave a Comment