Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells
Yusuke Tsuruwaka | Eriko Shimada
Abstract Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study focused on the cells obtained from fish fins, which were often discarded as food waste, and which had the potential to change their morphology with simple treatments, creating the possibility of processing fish fin cells into clean meat (i.e., meat produced in vitro; artificial, lab-cultured meat using tissue engineering techniques). The fin-derived fibroblast-like cells demonstrated an interesting characteristic; changing the sera or culture media supported differentiation of the fibroblast-like cells to various cell morphologies, such as neurofilaments and adipocytes, etc., without genetic manipulation. Furthermore, it was possible to culture the cells in multi-layered and three-dimensional forms that were suitable for processing and shaping. Taking advantage of the cells’ characteristics, ‘aquatic clean meat’ was produced successfully at the prototype stage. Our results suggest that fish fins, which are often treated as waste material, thus, are easy to procure, simple to process, and could be used to create a sustainable food resource.
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