Issue: Số 24 - Tháng 8 - 2026Hóa học - Công nghệ thực phẩm
Chemical composition, nutritional value, and industrial application potential of salmon (Salmo salar) processing by-products
Published: September 16, 2026
Abstract
This study evaluates the chemical composition, nutritional value, and safety of three salmon (Salmo salar) processing by-products: belly flap meat, backbone meat, and frame bones. The materials contained 14.5 - 19.2% protein and 8.4–28.3% lipids. Polyunsaturated fatty acids accounted for 29 - 31%, while omega-3 fatty acids (EPA and DHA) ranged from 13.1 to 21.2 mg/g. The by-products contained all essential amino acids, with glutamic acid contributing prominently to umami taste. Frame bones were rich in Ca and P, with a balanced Ca/P ratio of 1.30 - 1.90. Micronutrients such as Cu, Fe, and Zn were abundant, while the antioxidant pigment astaxanthin was prominent in belly flap and backbone meat. Heavy metals remained within QCVN 8-2:2011/BYT safety limits. The findings support value-added processing of salmon by-products toward a circular food economy.
Aspevik, T., Oterhals, A., From, S., & Anfindsen, S. (2017). Composition and functional properties of protein hydrolysates from Atlantic salmon (Salmo salar) co-products. Process Biochemistry, 54, 175 - 184.
2.
Coral-Hinostroza, G. N., & Ytrestøyl, T. (2010). Carotenoid distribution and depletion in Atlantic salmon (Salmo salar) muscle tissues during different growth phases. Aquaculture Nutrition, 16(4), 345 - 353.
3.
Gómez-Estaca, J., Comunian, T. A., Montero, P., & Gomez-Guillen, M. C. (2017). Encapsulation of astaxanthin-rich salmon oil by complex coacervation as a method to prevent lipid oxidation and improve pigment stability. Food Chemistry, 218, 464 - 472.
4.
García-Romero, J., Ginés, R., Izquierdo, M. S., Haroun, R., Badilla, R., & Robaina, L. (2014). Effect of dietary substitution of fish meal for marine crab and echinoderm meals on growth performance, ammonia-N excretion, skin colouration and final flesh quality and lipid oxidation of red porgy (Pagrus pagrus). Aquaculture, 422 - 423.
5.
He, S., Franco, C., & Zhang, W. (2013). Functions, applications and production of protein hydrolysates from fish processing co-products (and wastes). Food Research International, 50 (1), 289 - 297.
6.
Jensen, C., Birk, E., Jokumsen, A., Skibsted, L. H., & Bertelsen, G. (1998). Effect of dietary levels of astaxanthin on pigment deposition and lipid oxidation in farmed Atlantic salmon (Salmo salar). Aquaculture, 162 (3 - 4), 235 - 246.
7.
Liaset, B., & Espe, M. (2008). Chemical composition and theoretical nutritional value of different fractions of raw materials from Atlantic salmon (Salmo salar). Bioresource Technology, 99 (10), 4272 - 4278.
8.
Malde, M. K., Graff, I. E., Siljander-Rasi, Z., Pedersen, J. I., Valaja, J., Frami, M., ... & Julshamn, K. (2010). Fish bones - a good source of calcium. Journal of the Science of Food and Agriculture, 90 (1), 101 - 106.
9.
Nguyễn Tiến Thành và Ngô Văn Anh (2022). Hiện trạng và tiềm năng phát triển kinh tế tuần hoàn từ phụ phẩm thủy sản tại Việt Nam. Tạp chí Khoa học Công nghệ Thủy sản, 14 (2), 45 - 53.
10.
Ramamoorthy, K., Bhuvaneswari, S., Sankar, G., & Sakkaravarthi, K. (2010). Color enhancement in marine ornamental fish Amphiprion ocellaris using natural carotenoid sources. International Journal of Pharmaceutical & Biological Archives, 1 (4), 406 - 411.
11.
Saccenti, G., Vignali, C., & Cornale, P. (2020). Astaxanthin recovery from Atlantic salmon (Salmo salar) processing waste: A review on extraction technologies and applications. Trends in Food Science & Technology, 99, 312 - 323.
12.
Stevens, J. R., Newton, R. W., Tlusty, M., & Little, D. C. (2018). The rise of aquaculture by-products: Increasing food production, value, and sustainability through efficient utilisation. Marine Policy, 90, 115 - 124.
13.
Spinelli, J., Lehman, L., & Wieg, D. (1974). Composition and utilization of carotenoid pigments from salmon processing by-products. Journal of Agricultural and Food Chemistry, 22 (6), 1107 -1111.
14.
World Health Organization, Food and Agriculture Organization of the United Nations, & United Nations University (2007). Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation (WHO Technical Report Series No. 935). World Health Organization. who.int
15.
Bộ Y tế. (2011). QCVN 8-2:2011/BYT: Quy chuẩn kỹ thuật quốc gia đối với giới hạn ô nhiễm kim loại nặng trong thực phẩm. https://nifc.gov.vn/files/media/202205/qcvn82-2011.pdf
