Valorisation of Fish Bones and Scales in Production of Nutritionally Enriched Cookies: A Sustainable Approach to Child Nutrition

Metin Özdemir; Feray Yentürk

doi:10.58625/jfng-3071

Authors

Metin Özdemir Independent Researcher / Türkiye https://orcid.org/0009-0005-5734-524X
Feray Yentürk İzmir University of Economics / Türkiye https://orcid.org/0000-0003-1313-1600

DOI:

https://doi.org/10.58625/jfng-3071

Keywords:

Fish by-products, zero waste practices, child nutrition, sustainability, sustainable gastronomy

Abstract

Objective: The aim of this study is to valorise fish bones and scales in a cookie recipe to increase fish consumption of children and reevaluate wasted fish by-products. Thus, this culinary application tested whether a value-added, protein-rich ingredient can be used to prepare cookies for children and also serve sustainable gastronomy and sustainable development goals in the context of zero hunger, good health and well-being, responsible consumption and production and life below water.

Material and method: Two different types of cookies were produced by using fish scales and bones. Scales and bones of just one fish species, namely sea bass, was used in the recipes.

Results: Fishy odor could not be eliminated when both bones and scales were added; yet, no odor was detected when only scales were used.

Conclusion: This research demonstrates how fish scales can be used as a functional ingredient to improve the nutritional profile of baked goods without degrading their sensory qualities. By turning what is usually considered waste into a useful, edible resource, the study also highlights the significance of circular food systems. In this sense, the study helps to promote sustainable food innovation practices and lessen food waste. To increase product acceptability and broaden applications, future research could look into odor-reduction techniques, different flavour masking, or the addition of different fish species.

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