Dr Larissa Balakireva, CEO & Founder of NovoCIB, was awarded with the Trophy of
"Femmes en Or 2011, Femme de l'Innovation"
in September 2011

    Seafood Processing By-Products Valorization

    Processing of seafood inevitably generates a large amount of by-products (skin, bones, liver, head, blood, roe etc). These by-products contain valuable bioactive materials such as proteins, enzymes, fatty acids, lipids and vitamines beneficial to human health or having other biotechnological, pharmaceutical and biomedical applications. Because of the presence of bacteria on the surface of fish skin, and intestine and gut enzymes, the spoilage of fish by-products is a very fast process resulting in the degradation of biomolecules with high-added values.

    NOVOCIB has developed an innovative enzymatic method for rapid control of the quality of by-products. This method is based on spectrophotometric quantification of inosine and hypoxanthine, intermediate and last products of ATP degradation.

    Inosine-to-hypoxanthine ratio in salmon skin

    results salmon skin

    Salmon skin is a rich source of fish collagen, also known as "marine collagen", that shows superior bioavailability in comparison to bovine or porcine collagen because of its low molecular weight.

    The content of inosine and hypoxanthine in salmon skin samples (frozen or stored for 24h at 10°C) was measured with "PRECICE® Freshness Assay Kits". Our results show that inosine content drops from 35% to 10% in 24h, while hypoxanthine increases from 58% to 82%. Thus, inosine-to-hypoxanthine ratio may provide a valuable indicator of fish skin spoilage.