Recovery of Cooking Broths in the Canning Industry: Possibilities and Uses

In the industrial canning of fish and seafood, cooking is often one of the critical points. During this phase of the process, the product usually releases juices and fats that, if efficiently collected and stored, can become an added source of income. The value of these by-products is not negligible, as they have multiple uses in industries such as food, nutrition, pharmaceuticals, cosmetics, and even agriculture.

In this article, we will explain how Gaictech facilitates the collection and treatment of these liquids and the different applications they have.

Introduction: What Liquids Exude During Cooking?

During the industrial cooking of fish, shellfish, and mussels, these products can exude different types of liquids with varying compositions depending on the species, cooking method, and applied temperature. Beyond water, which generally makes up a high percentage of these animals’ tissues, there are other liquids that can be collected.

Some species, such as tuna, sardines, mackerel, and horse mackerel, have a high fat  content that partially melts with the heat of cooking. This fat contains omega-3 fatty acids, phospholipids, triglycerides, and natural antioxidants like astaxanthin.

It is also possible that during high-temperature cooking, some proteins may denature and dissolve into the water. These include soluble collagen, gelatin, bioactive peptides, free amino acids such as glutamine and taurine.

Bivalve molluscs (like mussels) release a liquid that comes from both their interior and the space between their shells. This liquid is rich in minerals (calcium, phosphorus, iron, zinc), mucopolysaccharides, and nucleic acids.

Industrial Uses of Fish Fats

The broth resulting from the industrial cooking of fish such as tuna, sardines, mackerel, and jack mackerel has multiple applications, both in the food industry and other sectors. These fish are rich in soluble proteins, bioactive peptides, minerals, and essential lipids like omega-3 fatty acids, which are in demand across various industries.

• Food industry

  The fats collected from cooking these fish can be filtered and concentrated to produce rich broths and bases for soups, sauces, or dressings. Additionally, they can be used as ingredients in canned goods, pâtés, and other processed foods.

• Cosmetic and nutraceutical sector

  Bioactive peptides and marine collagen can be extracted from these broths. These substances are used in tissue regeneration, joint health, and skin care products.

  The nutritional supplements industry uses omega-3 fatty acids and natural antioxidants to manufacture capsules and other supplements. In cosmetics, collagen is commonly found in creams, serums, and skin rejuvenation treatments.

• Animal feed

  Some exudates are used in the production of fish meal and feeds intended for aquaculture and pet food. Their high nutritional value, especially in hydrolyzed proteins and essential minerals, promotes the development and growth of birds, mammals, and fish.

• Agricultural and biotechnological sector

  Subjecting the liquids to fermentation processes can yield biostimulants and organic fertilizers. Their nitrogen, phosphorus, and essential mineral content makes them suitable for improving soil fertility.

  In addition, incorporating them into biotechnological processes supports the production of enzymes and other compounds.

• Pharmaceutical industry

  Some components of these liquids, such as bioactive peptides, are used in developing ingredients for treating inflammatory conditions and metabolic diseases.

Subproducts from Mussel Cooking

While the broths derived from mussel cooking have uses similar to those of fish, the unique properties of this bivalve enable specific applications.

The high presence of glucosamines and glycosaminoglycans derived from mussels has generated interest in the nutraceutical and cosmetic sectors. These components are used in treatments for arthritis and other supplements to address inflammatory processes.

Similarly, in the pharmaceutical industry, the broths derived from this cooking process can be used in the manufacture of ingredients with antioxidant and anti-inflammatory properties. Extracts obtained from the protein and lipid fractions have been studied for their potential contribution to the treatment of metabolic diseases, inflammatory disorders, and cardiovascular conditions.

How to Recover Cooking Fats?

To reuse these liquids effectively, it is essential to extract and transport them to an additional point for treatment or storage before their subsequent sale. This is where Gaictech’s industrial cookers for sardines, tuna, and mussels come into play. These cookers are designed to optimize the cooking process within the canning industry.

These units can be equipped with collection and transport systems for the cooking juices, allowing them to be utilized in various industrial applications. The collection system operates through collectors integrated into the structure of the cooker. The liquid exuded by the fish or shellfish is then directed to a decantation/storage tank, where an initial separation of water and fats takes place.

To ensure efficient transport within the production line, Gaictech can integrate various models of stainless steel transfer pumps, which guarantee the transfer of cooking liquids without any temperature loss or changes in composition. These pumps can be connected to decantation and filtering systems to remove impurities before processing. Additionally, the transport systems can include hygienic piping and automated valves, facilitating the distribution of the liquid to various processing or storage points.

Although this type of system is optional, Gaictech can seamlessly incorporate it into any production line in a canning plant, adapting it to the available floor space. This way, in addition to benefiting from a complete line installed by the same company, the cooking liquids are also recovered — boosting the overall profitability of the process.